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After posting the chakka podi(raw jackfruit powder), here comes my tried and tested version of the frequently made recipe of idlis using chakka podi. These idlis are made similar to ragi idlis with flour mixed with idli batter. These idlis are very soft but don't puff up very high. Taste wise there is no difference but texture wise its a bit stickier than regular idlis. However, the main advantage of these beauties is that it definitely reduces your carb load thereby keeps a check on your weight and sugar levels per se. Chakka podi aka raw jackfruit powder is available in markets these days and if you don't get a chance to make your own batch then try these idlis with that pack. Please do let me know too how it turned out and enjoy !!
Preparation time ~ 10 mins
Cooking time ~ 15 mins
Author ~ Julie
Serves ~ 8 idlis
Ingredients
idli batter 1/2 cup
salt to taste
- Mix the chakka podi (raw jackfruit powder) with a little water to make a thick paste.
- Then add the idli batter to this and mix well. Add more water if needed to get the right consistency. Check my post of idli-dosa batter here if you don't make your own set of idli batter at home.
- Leave to ferment overnight or 6 hours. Add salt once fermented and pour in a idli mould. Steam cook for 12 minutes, it takes a little longer than regular idlis.
- Cool the idli plates slightly and invert or scoop out on plates and serve with sambar or chutney. We served with sambar and pudina chutney.
Check this link for more chutney recipes here.
* Adding salt before fermentation can also be done, but i prefer adding after fermentation.
* Remember to smear a little oil in moulds before pouring the batter.
* Steam cook for 12-13 minutes or tooth pick inserted comes out clean.
* These days you get store brought chakka podi too, you can use that incase you don't plan to make your own flour.
CHECK OUT DIFFERENT VARIETIES OF IDLIS FROM THIS SPACE:
1 comment:
Great idea, sure chakkapodi will make idli flavorful and tasty.
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