Ponsa Idli
Soft, steamed idlis infused with the tropical sweetness of ripe jackfruit. A traditional coastal delicacy from Karnataka and Kerala, these aromatic idlis are a perfect monsoon or festive breakfast, pairing beautifully with coconut chutney or just a drizzle of warm ghee.
For 12 servings
- prep
Wash and soak the rice and lentils.
Wash the idli rice and urad dal separately in plenty of water. Soak the rice in water for 4 hours and the urad dal in water for 2 hours separately.
TIPPonni rice gives a softer idli texture, but you can use regular idli rice too. - mix · ~15 min
Grind the batter.
1.Drain the soaked urad dal and grind in a wet grinder to a smooth, fluffy paste using minimal water.2.Add the chopped jackfruit pieces and jaggery to the dal paste and grind coarsely so small jackfruit chunks remain.3.Drain the rice and grind it coarsely to a semolina-like consistency.4.Combine the urad dal-jackfruit mixture with the ground rice, add grated coconut, salt, cardamom powder, and dried ginger powder. Mix well into a thick batter.TIPDon't grind the jackfruit completely smooth — small pieces give lovely flavor pockets. - rest
Ferment the batter overnight.
Transfer the batter to a large bowl, cover loosely with a lid or cloth, and let it ferment in a warm place for 8 to 10 hours or until it doubles in volume.
TIPIn cooler weather, place the bowl in an oven with just the pilot light on or a closed microwave to help fermentation. - prep
Prepare the steamer and grease the idli plates.
Fill your idli steamer with water and place on medium heat to boil. Grease the idli plates lightly with ghee.
- mix
Gently stir the fermented batter.
Once the batter is fermented, stir it gently once with a ladle. Do not over-mix — you want to keep some airiness.
TIPAdd 1 to 2 tablespoons of water only if the batter seems too thick to pour. - steam · ~15 min
Pour batter and steam the idlis.
1.Pour a ladleful of batter into each greased idli mould.2.Place the idli stand in the steamer, cover with the lid, and steam on medium-high heat for 12 to 15 minutes.3.Turn off the heat and let the idlis rest in the steamer for 2 minutes.TIPA knife or toothpick inserted into the center should come out clean when done. - serve
Unmould and serve warm.
Use a wet spoon to gently scoop out the idlis from the plates. Serve warm with coconut chutney or a drizzle of ghee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use fully ripe, fragrant jackfruit for the best natural sweetness and aroma in the idlis.
- 2Grind the jackfruit and jaggery coarsely with the urad dal, leaving small fruit pieces for texture.
- 3Allow the batter to ferment in a warm place (around 28-30°C) until it doubles; cold weather will slow the process.
- 4Grease idli plates with ghee, not oil, to complement the sweet-tropical flavor of the jackfruit.
- 5Do not over-stir the fermented batter; fold gently to retain the air bubbles that make idlis fluffy.
- 6Let the steamed idlis rest for 2 minutes before unmoulding to prevent them from sticking or tearing.
Adapt it for your goals.
Vegan
Use a neutral oil or vegan butter in place of ghee for greasing the idli plates — the batter itself is already plant-based.
Gluten Free (by nature)Gluten-Free (by nature)
This recipe is naturally gluten-free as it uses rice and lentils — ideal for those with gluten sensitivities or celiac disease.
Low SugarLow-Sugar
Reduce the jaggery to 2 tablespoons if you prefer a mildly sweet idli or are watching your sugar intake; the jackfruit still provides sweetness.
Nut Free AlternativeNut-Free Alternative
If you want a nut-free version, skip the coconut (botanically a fruit but often considered a nut) — the idlis will still be soft and aromatic.
Why this is on our healthy list.
Natural Energy from Fruit
Ripe jackfruit provides natural sugars and carbohydrates for a quick, sustained energy release, perfect for a morning meal.
Protein from Lentils
Urad dal is a good source of plant-based protein and dietary fiber, supporting muscle repair and digestive health.
Digestive-Friendly Fermentation
Fermenting the batter enhances digestibility by breaking down complex starches and increasing beneficial gut bacteria.
Rich in Antioxidants
Jackfruit, cardamom, and dried ginger all contain antioxidant compounds that help combat cellular stress.
Frequently asked questions
Only use fresh, ripe jackfruit — canned or frozen varieties are often packed in syrup and will alter the texture, sweetness, and fermentation of the batter.
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