Golden Bites: Jackfruit Idly- A South Indian Culinary Gem

This recipe for jackfruit idly, also known as kadubu is a traditional dish of Uttara Kannada (Sirsi). The natives refer to it as Halasina Hannina idly. In the traditional version, the process of steaming takes place in shapes made of teak or banana leaves. However, we may also utilize normal Idly shapes. I adore the jackfruit idlis that my mother always prepares for me.


  • 1 cup raw rice/Rice Rava
  • 2 to 2.5 cups Fresh jackfruit.
  • 1 cup coconut crumbs
  • 1/2 cup jaggery (modify according to the sweetness of the fruit).
  • 2–3 Elaichi (cardamom)
  • 1 spoon black pepper powder


Peel, deseed and roughly chop the jackfruit. Blend the jackfruit, coconut, jaggery, cardamom, and black pepper powder in a blender. There is no need to add any water.

  • Form a smooth purée.
  • Add the chopped jackfruit puree to a mixing bowl
  • Add rice rava, sliced jackfruit, and salt to the mixture. Mix everything well.
  • Add exactly 1/2 cup water to the mixer jar, clean it, and pour it into the mixing bowl.
  • Let the mixture settle for 1-2 hours to allow the rice rava to absorb the liquid thoroughly.
  • After the specified amount of time, check the batter’s consistency. It should be slightly thicker than the idly batter.
  • A steamer should be filled with hot water.
  • Take 2 big plates and two banana leaves set them on that plate and pour the batter, make sure the plate is in different sizes like 1 must be a small size and one big size.
  • Steam the batter until it is cooked; steam for 15 minutes on medium heat. Prick a toothpick, and if it comes up clean, it is done.
  • Let it cool a bit.  Using a spoon or knife, you can separate it from the shapes.

That’s it!  Sweet Jackfruit idlis are ready to be served. Serve with hot ghee or pickles. It tastes incredible.

Image Credits: Archana’s Kitchen

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button