Goa is naturally blessed with a wealth of jackfruit trees. A tropical fruit found in high rainfall, coastal and humid countries. Besides eaten as a fruit, jackfruits are used in preparation of pickles, jam, squash, chips, candy, halwa, jack leather and papad, just to name a few. The seed is also edible, a rich source of starch and protein. Fresh jackfruit leaves have a distinctive flavour and are utilized as wrapping for steaming various rice and sweet preparations. Dried leaves are tailored to make disposable plates. In season, when jackfruits are in abundance, the ripe pods are ground to prepare different dishes. These polle or pancakes are made with rice batter enriched with ground coconut, jackfruit pods and fermented with yeast. Soft, porous, with no added sugar, perfectly sweet from the pods, they literally melt-in-the-mouth. A perfect accompaniment to a hot cup of tea. Mouthwateringly delicious and a great way to use excess jackfruit pods.
Jackfruit is a nutritious fruit with an excellent source of Vitamin C that strengthens the immune system. Potassium in the fruit lowers high blood pressure. It is loaded with copper that maintains a healthy thyroid. The presence of iron prevents anemia. Rich in magnesium which helps in the absorption of calcium and strengthens the bones. Vitamin A in jackfruit contributes to healthy vision and skin. The phyto-nutrients in the fruit have anti-cancer and anti-aging properties.
Jackfruit is a nutritious fruit with an excellent source of Vitamin C that strengthens the immune system. Potassium in the fruit lowers high blood pressure. It is loaded with copper that maintains a healthy thyroid. The presence of iron prevents anemia. Rich in magnesium which helps in the absorption of calcium and strengthens the bones. Vitamin A in jackfruit contributes to healthy vision and skin. The phyto-nutrients in the fruit have anti-cancer and anti-aging properties.
 Rice, jackfruit pods, coconut and salt  Batter after fermentation  Top surface almost set |  Batter before fermentation  Bubbles start to appear  Cooked bottom side |
Jackfruit Polle
(Yields 12)
Ingredients:
2 cups red parboiled rice or idli rice
12 ripe jackfruit pods (225 grams without the seed)
1 cup fresh or frozen grated coconut
1/4 cup lukewarm water
1 teaspoon dry active yeast
a pinch of sugar
oil for greasing
salt
Method:
Wash and soak rice overnight or for a couple of hours in hot water. Drain out the water. Grind rice with coconut, jackfruit pods, two cups water and salt to a fine paste. (Note: Do not add too much salt.)
Transfer ground paste into a bowl. Stir yeast in 1/4 cup lukewarm water with a pinch of sugar. Set aside to froth and foam for 5 minutes.
Add yeast mixture to the ground paste and mix well. No extra water was added to thin down the batter. Cover bowl with a plastic wrap, set aside to ferment and rise in a warm place for 2 to 3 hours.
Heat a thick non-stick tawa and lightly grease with oil. Using a 1/2 measuring cup, stir batter and then pour to form a 6 to 7 inches polle. Spread batter with the base of the cup. Cover and cook on medium heat for a minute or two. Quickly bubbles will start to appear on the surface. Once the top is set, flip polle and cook uncovered for few seconds on the other side.
Serve hot.
Note:
- Depending on the sweetness of the jackfruit pods, add sugar if desired.
- The non-stick tawa was lightly greased only once at the start. Rest of the batter cooked without any oil.
- An innovative recipe developed by Celebration In My Kitchen.
