Sunday, June 2, 2013
PALAPAZHA DOSAI AND TENGA VELLA PAAGU
Just as the Jack fruit mela was being organised at the University of Agricultural Sciences at Bangalore, I earnestly wanted to post a dish using this beautiful succulent fruit. On the very same day I received a vesselful of fresh and flavoursome ready to eat jack fruit bulbs from my brother's garden at Mysore. Wow! The whole universe had conspired to fulfill my wish! The neatly cut and separated bulbs were crunchy, luscious and fresh.They had a delightful colour resembling the kenda sampige flowers. I used only six bulbs for preparing Palapzha Dosai.
Raw rice - 1 cup
Beaten rice - 2 tbsps
Powdered jaggery - 1/2 cup ( the fruit by itself was very sweet)
Fresh coconut gratings - 1 cup
Salt - 1 pinch
Jack fruit bulbs - 6
Ghee for cooking the Dosa
1. Wash and soak rice and beaten rice together for one hour.
2. Dissolve jaggery in 1/2 a cup of warm water and filter.
3. Slit the Jack fruit bulbs and remove the pith and seeds.
4. Cook the fruit in very little water till tender. Pressure cook the fruit if it is of a hard variety.
5. Grind the soaked rice, beaten rice, coconut gratings and cooked jack fruit together into a smooth dosa batter adding the filtered jaggery water and salt. Add more water if the batter is too thick.
6. Heat a greased tava and pour a ladle of jack fruit batter and spread it into a slightly thick dosa.
7. Dribble ghee around the dosa and cover it with a lid.
8. Cook for two minutes till the top is done on medium flame.
9. Flip the dosa when it is golden brown underneath.
10. Cook till the flip side gets golden brown spots.
Enjoy with Tenga vella Paagu.
INGREDIENTS TO MAKE TENGA VELLA PAAGU
Powdered jaggery - 1 cup
Fresh coconut gratings - 3/4 cup
1. Dissolve one cup of powdered jaggery in one cup of warm water and filter.
2. Grind coconut gratings into a very smooth paste adding little water.
3. Cook jaggery water and the coconut paste together till it reaches the consistency of a jam. Enjoy the delicious and flavoursome Palapazha Dosai with Tenga Vella Paagu