A classic Coastal Karnataka breakfast made from steamed batter of ripe jackfruit, rice rava, jaggery, and coconut, served warm.
The Ultimate Guide to Jackfruit Idli (Pansu Idli): A Taste of Coastal Karnataka
If you’re looking to travel to the lush, tropical coast of Karnataka through your taste buds, there is no better way to do it than with Jackfruit Idli. Locally known as Pansu Idli, Halasina Hannina Idli, or Gatti, this seasonal delicacy is the crown jewel of Mangalorean and Udupi cuisine.
What is Jackfruit Idli?
Unlike the savory, fermented white idlis most people are familiar with, Jackfruit Idli is a sweet, unfermented steamed cake. It is made using the golden, honey-sweet bulbs of ripe jackfruit, combined with rice rava (semolina), fresh coconut, and jaggery.
The result? A soft, dense, and incredibly fragrant idli that smells like a tropical summer.
Why You’ll Love This Recipe
- No Fermentation Required: Unlike regular idlis, you don’t need to plan 12 hours in advance. Just mix and steam!
- Naturally Gluten-Free: A healthy, plant-based treat that everyone can enjoy.
- Unique Flavor Profile: The combination of earthy jaggery, tropical jackfruit, and spicy cardamom is unmatched.
- Authentic Heritage: It’s a traditional recipe passed down through generations in the Konkan and Coastal Karnataka regions.
How to Make Jackfruit Idli (Pansu Idli)
Ingredients
- Ripe Jackfruit: 12-15 bulbs (deseeded and chopped)
- Rice Rava (Idli Rava): 1 cup
- Fresh Grated Coconut: ½ cup
- Jaggery: ½ cup (adjust based on the sweetness of the fruit)
- Cardamom Powder: 1 tsp
- Salt: A pinch to enhance the sweetness
- Ghee: For greasing the moulds
Step-by-Step Instructions
- Prepare the Puree: In a blender, combine the chopped jackfruit, jaggery, coconut, and cardamom. Blend into a smooth, thick paste. Try not to add too much water; the moisture from the fruit is usually enough!
- Mix in the Rava: Transfer the puree to a mixing bowl and stir in the rice rava and a pinch of salt. Mix well until combined.
- The Resting Period: Let the batter sit for 15–20 minutes. This is crucial! The rice rava needs time to soak up the jackfruit juices to ensure the idlis are soft and not gritty.
- Prepare the Steamer: Grease your idli plates with a little ghee. If you want to be truly authentic, line the moulds with pieces of banana leaves.
- Steam: Pour the batter into the moulds and steam on medium-high heat for about 15–20 minutes.
- The Toothpick Test: Insert a toothpick; if it comes out clean, your idlis are ready. Let them cool for 5 minutes before scooping them out.
Pro-Tips for the Best Results
The Fruit Matters: Use “shuntha” (firm) jackfruit if possible for better texture, though the softer “rasa” variety works well for a more intense flavor.
Traditional Wrapping: In coastal homes, these are often steamed in Teak leaves or Banana leaves folded into little pouches (called Khotto or Gatti). The leaves infuse the idlis with an incredible woody aroma.
Texture Check: The batter should be thicker than your average idli batter almost like a soft dough.
Serving Suggestions
Jackfruit Idli is incredibly versatile. You can enjoy it:
- Simple & Hot: With a dollop of fresh melted ghee.
- The Savory Twist: Pair it with a spicy Spicy Garlic Chutney or Milagai Podi (Gunpowder) to balance the sweetness.
- With Coffee: It is the perfect companion to a steaming tumbler of South Indian Filter Coffee.
Jackfruit Idli is more than just a meal; it’s a celebration of the jackfruit season. Whether you are a fan of traditional Indian sweets or looking for a healthy, fruit-based breakfast, this recipe is a guaranteed crowd-pleaser.
