Ponsa Idli
Discover a delightful Goan specialty! These sweet, steamed rice cakes are packed with the tropical flavor of ripe jackfruit and jaggery, with hints of fresh coconut and cardamom. A unique and delicious breakfast or snack.
For 4 servings
8 steps. 20 minutes total.
- 1
Step 1
- a.Wash the idli rice thoroughly under running water 3-4 times, or until the water runs clear. Soak the rice in ample fresh water for at least 4 to 6 hours.
- 2
After soaking, drain the water completely
- a.Transfer the rice to a high-speed blender or mixie jar. Grind to a coarse, semolina-like texture (rava consistency). Add 1-2 tablespoons of water only if absolutely necessary to aid grinding. Transfer the ground rice to a large mixing bowl.
- 3
Step 3
- a.In the same blender jar (no need to wash), add the chopped ripe jackfruit, grated jaggery, and grated fresh coconut. Blend to a smooth, thick paste without adding any water. The natural moisture from the ingredients should be sufficient.
- 4
Pour the jackfruit-jaggery paste into the bowl with the ground rice
- a.Add the cardamom powder and salt. Mix everything thoroughly with a spatula or clean hands until well combined. The final batter should be thick with a dropping consistency.
- 5
Step 5
- a.Prepare your steamer by adding 1-2 inches of water to the bottom pot and bringing it to a boil over medium heat. Generously grease the idli mold plates with ghee.
- 6
Step 6
- a.Pour the batter into each greased mold, filling it up to 3/4 full to allow space for expansion. Place the idli stand into the preheated steamer.
- 7
Cover the steamer and steam on medium heat for 12-15 minutes
- a.To check for doneness, insert a toothpick into the center of an idli; it should come out clean. If not, steam for another 2-3 minutes.
- 8
Step 8
- a.Turn off the heat and let the idlis rest in the steamer with the lid on for 5 minutes. Carefully remove the idli stand and let it cool for another 2-3 minutes. Use a wet spoon to gently demold the idlis. Serve warm, drizzled with extra ghee.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to flavorful Ponsa Idli is using very ripe, sweet, and aromatic jackfruit (the 'rasal' variety is ideal).
- 2The batter must be thick. Avoid adding water while grinding the jackfruit paste. If the batter is too thin, the idlis will be flat.
- 3Unlike regular idlis, this batter does not require fermentation. You can steam the idlis immediately after mixing.
- 4Use ghee for greasing the molds for the best traditional flavor and aroma. Coconut oil is a good vegan alternative.
- 5Always allow the idlis to cool for a few minutes after steaming. Trying to remove them while piping hot can cause them to break.
- 6These idlis are sweet and delicious on their own, but a dollop of fresh homemade ghee on top elevates the taste.
Adapt it for your goals.
Texture
For a quicker version, use 1.5 cups of rice rava (idli rava) instead of grinding idli rice. Mix the ground jackfruit paste with the rava, add a little water if needed to form a thick batter, and let it rest for 20-30 minutes before steaming.
FlavorFlavor
Add 2 tablespoons of chopped cashews or almonds to the batter for a delightful nutty crunch.
Traditional MethodTraditional Method
Traditionally, these idlis are steamed in jackfruit leaves (kotte) or turmeric leaves, which impart a unique aroma. If you have access to them, fashion them into small cups or cones to steam the batter in.
SweetenerSweetener
While jaggery is traditional, it can be substituted with an equal amount of coconut sugar or dark brown sugar, though the flavor profile will change slightly.
Why this is on our healthy list.
Source of Energy
The combination of rice and jaggery provides a quick and sustained release of energy, making it an excellent breakfast or snack to start your day or overcome a mid-day slump.
Rich in Fiber
Jackfruit is a good source of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a feeling of fullness.
Natural Sweetener
This recipe uses jaggery, an unrefined sugar that contains more minerals like iron and magnesium compared to refined white sugar.
Frequently asked questions
One serving of Ponsa Idli (about 3 pieces) contains approximately 350-400 calories, primarily from carbohydrates from the rice and jaggery.