Jack fruit is one of my favorite fruits. Not necessarily everyone's! Some love its flavor some abhor it for the same reason. I remember how greedy I used to be as a kid - not wanting to part with the huge chunks of the fruit which my grandmother would so generously distribute among the servants. I would remind her I would be eating the next day and the next ... and she would simply laugh it off and say there was plenty for me!
Even now I can't control my urge to buy jack fruit in the summer months whenever I chance upon good ones with my regular fruit vendor. I make Jack fruit halwa (Chakkavaratti) to be stored in the fridge for up to a year - my children and grand children simply love it. Otherwise I make Chakka curry or Chakkapazha adai or simply gorge on them as such, dipping them in honey at times.
Now here's the recipe for Chakkapazha adai - it's very easy to make. It can be made as soon as the batter is made - no need of fermenting.
Makes 6 adais.
- Ripe jackfruit (coarsely chopped) - 1 cup
- Raw rice - 3/4 cup
- Idli rawa - 3/4 cup
- Jaggery powder- 1 cup
- Salt - a pinch
- Oil / ghee for the adai
- Put the chopped jackfruit in a mixer and grind to a smooth paste.
- Wash and soak idli rawa and raw rice separately for 2 -3 hours.
- Grind them together in a mixer.
- When half done, add powdered jaggery and grind to get a fine batter.
- Add the jackfruit paste to it and blend together in the mixer.
- Add a pinch of salt and mix well.
- Add water if necessary - remember the batter should be thick.
- Heat a tawa, spread oil all over.
- Make a thick dosa (adai) with the batter and drizzle a tsp of ghee all around it.
- Keep covered and cook on medium flame for 2 minutes.
- Flip it and drizzle ghee / oil and cook the other side.
- Remove when cooked on both sides - with brown patches.
- Serve hot.
It would be wiser to use a non-stick tawa to ensure that the adais don't stick to the pan and break while flipping.