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Halasinakayi Dosa or Raw Jackfruit Dosa is a traditional Mangalore dish prepared by grinding raw jackfruit sheaths with little rice to get a smooth batter. This batter is not let to ferment and dosa can be prepared immediately. This dosa tastes best with onion and coconut chutney or honey.
Ingredients:
Raw Jackfruit Sheaths – 50
Raw Rice – 1 cup
Water – 2 cups
Salt to taste
Oil/Ghee for roasting each dosa – 1/4 tsp (I prefer fresh coconut oil)
Method:
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- Grind raw jackfruit sheaths and rice into a smooth batter using water.
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- Add salt and grind for 2-3mins.
- DO NOT FERMENT THE BATTER.
- Heat a griddle.
- Take a large serving spoon or a basting spoon full of batter and spread it carefully and evenly in circular direction into a thin dosa.
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- Smear little oil/ghee over the dosa.
- Set the flame to low and let it roast.
- When the dosa is roasted well and is crisp, the edges will start leaving the griddle.
- Now carefully remove the dosa out from the griddle using a spatula.
- Serve with honey mixed with ghee or grilled red chilli-onion chutney.
Notes:
- The color and flavor of dosa is greatly dependent on the quality and type of the jackfruit sheaths.
- The batter prepared using the jackfruit sheaths grown during monsoon require lesser water than those grown during summer.
- The jackfruit sheaths should be raw, thick and firm without any sweetness.
