Raw jackfruit Dosa is known as “Halasina kayi dose”. It is a traditional recipe of Mangalore. Usually, Jack season is always a feast in our coastal area. We have so many dishes of jack from its raw form to ripe. This particular recipe is one among them and it is freshly prepared and served with Honey or coconut- ginger chutney. No fermentation is required. This particular Dosa is very crispy as well as paper thin. Jack used in this is freshly plucked, before ripening and in a raw form.
Dosa rice – 2 cups
Raw jack – 1 big bowl
-Wash and soak Dosa rice in sufficient water for 3 to 4 hours.
– Chop raw jack, which should be really fresh and should not be ripe. Remove bulbs and separate outer cover and inner seed. Chop these bulbs into tiny pieces, so that grinding will be easy in a mixer grinder.
– Now take soaked rice, chopped bulbs, put a little water and grind this into a smooth paste by adding sufficient salt.
-If you want to use this batter for next day morning, please refrigerate the same and use next day.
– make paper thin Dosa’s by using a hot iron griddle. No need to ferment this batter. Use ghee while roasting this Dosa. When it is little brown and roasted, flip this and cook on the other side.
-serve this with honey or with ginger chutney.
For ginger chutney: Fry red chillies with a little oil and grind this with coconut, salt, little tamarind and piece of ginger.