Jackfruit Kadabu


I said jokingly to my better half, ” Hari, I think this is the most expensive dish that has been cooked in my kitchen till now.” He reminded me of a Chocolate Icecream I made a few days ago. “It cost more”, he replied.

We get the best Jackfruit in Indian stores these days. This recipe is my Husband’s favorite. Its very simple, yet very fragrant and tastes so good. I am not sure if its authentically from Udupi or a Havyaka dish. Both styles of cooking are my absolute favorite, as they incorporate a lot of backyard grown herbs, coconut and coconut oil in their cooking.


  1. Rice- 1 Cup ( Soak in water for a couple of hours)
  2. Jackfruit pulp- 2 cups ( I think I used about 10 large fruit)
  3. Fresh coconut, grated fine- 1/2 cup
  4. Jaggery- 1/2 cup( or more if you like it sweeter)
  5. Cardamom powder- 1/2 Tsp( Optional)
  6. Ghee- for serving
  7. Honey- for serving


Grind the rice to a thick paste. Add the Jackfruit pulp, coconut, jaggery and cardamom powder and make into a thick dough, the consistency of idli batter.

If a banana leaf is available, take a large piece and spread some of the mixture on the leaf and fold the leaf in half and steam the leaf for about 15 minutes, or till the kadabu is cooked. If a banana leaf if not available, use regular idli plates and steam like idlis, till completely cooked.

Serve hot with ghee and some honey.


Sabakki Idli

I found this really nice Idli recipe on YouTube. It is from a show called ‘Saviruchi’. Thanks to the person who posted the video, and the lady who shared her recipe. The idlis tasted wonderful, and were very soft.
Sabakki, also called Sabudana in northern parts of India, is made from Tapioca starch. It is not to be confused with Sago, which comes from a palm, but looks similar.
Sabakki is said to have a cooling effect on the body. For this reason, Sabakki is used in making ‘Ganji’ or ‘Kanji’. One of the other popular uses it has in Karnataka, is to make a dry condiment called ‘Sabakki Happala’, which is fried to make a very yummy snack.

1. Idli Rava- 2 Cups
2. Sabakki- 1 Cup
3. Curd( Preferably sour)- enough to soak the Idli Rava and Sabakki. Soak the Rava and Sabakki in the curds for 6-8 hours. Add more curd to the mixture if it gets too thick. The consistency should be a little thicker than regular idli batter. Add the remaining ingredients below, just before making the Idlis.
4. Green Chili paste- 1/2 tsp
5. Fresh grated coconut( Optional)- 2 Tbsp
6. Finely chopped onions( Optional)
7. Finely chopped coriander
8. Make a seasoning of mustard seeds in 2 tsp hot oil, add a pinch of asafetida and chopped curry leaves. Add this to the Rava mixture.
9. Salt- to taste
10. Soda- a pinch
11. Peppercorns- 1/2 tsp


Mix all the ingredients well, and keep aside till the idli plates are smeared with oil or ghee. For a nicer presentation, on each idli mould, place a cashew, some chopped coriander, and some grated coconut or grated carrot. Pour the idli batter on top. Fill all the moulds, place in steam for about 10- 15 minutes.
Serve Idlis with coconut chutney, or any accompaniment of your choice.

Soft, Fluffy Idlis

“So whats the big deal in making Idlis?” you may ask. If you are like me, a Idli fan, you might know how difficult it is to make the perfect one. For the first 4 years or so after I started cooking here, I never made this dish, as the idlis I made would turn out to be rock hard, maybe good only for making Kaima Idli,  Saravana Bhavan Ishtyle.  And whatever recipe I tried( that was a lot), did not work for me.

If you are ever travelling between Bangalore and Mysore, do stop by at the MTR, on Mysore Road, they make the best idlis ever, in small containers made of jackfruit leaves. I am sure anyone who has eaten here will know what I am talking about.

In December of 2004, while coming back from Bangalore, my Mom bought me a kilo of Idli Rava at a local store in Gandhi Bazar, and asked me to try that. It was good, but not great, more or less a compromise.

Then, I came across this really great recipe on the web, no idea who posted it originally, but it has been posted across several websites. Thank you so much to the original poster. The original recipe calls for Uncle Ben Parboiled rice, but I have used the normal enriched Parboiled rice, we get here at any grocery store.


1. Urad Dal- 1 measure

2. Parboiled Rice- 1 Measure

3. Sona Masoori Rice( or any rice you use for daily cooking)- 2 1/2 measures

4. Fenugreek Seed powder- 1 Tsp

5. Salt- To taste


Soak all the ingredients separately for about 4-5 hours. The best results are achieved, using a table top wet grinder for making the batter. The stones aerate the urad dal paste very well, which is the most important factor in making the idlis fluffy and soft.

First grind the Urad dal and fenugreek powder, adding water in small quantities, till it becomes really light and doubles in volume. Keep the urad dal paste separately. Grind the parboiled rice first, then add the other rice and grind till the mixture becomes a coarse batter.

Mix in the rice with the Dal paste, making sure not to stir too vigorously. Add salt and allow the batter to ferment well for 8-10 hours, at a room temperature of 85-90 degree Fahrenheit. In the winter, slightly warm the oven to a temperature of 200 degree F, and turn it off, and keep the batter in the oven, overnight.

To make the idlis-

Grease the idli plates with some oil or ghee, and pour the batter. Steam for 15-20 minutes. Pick a toothpick to check if done. Remove, drizzle some ghee and  enjoy with some spicy chutney, and sambhar.

If you are more adventurous, try steaming the idlis in plates or small tumblers, covered with banana leaf, turmeric leaf, or small pouches made of Jackfruit leaves . The aroma of the leaf, makes the idli more special. Banana leaves are available in the frozen food(Mexican) sections of local farmers markets and grocery stores.