AuthorSrinivas AcharyaA south Indian unique halasina hannu idly, also popularly known as kujje gidde by using bombay rava. The sweet dish is very popular in the udupi-mangalore area.
I used teakwood leaves to steam the idly, this will give a very aromatic smell.
Selecting teakwood leaves is very important, some teakwood tree leaves have an ash-type formation at the back of the leaves, this is not recommended to use, as this will give a sour taste.
The hot idly is best served with honey.
Cut open the jackfruit and deseed the jackfruit pods.
Chop the jackfruit into small pieces.
Grate 2 cups of coconut and keep it ready.
Add 2 cups of jackfruit, 2 cups of grated coconut, and 1.5 cups of jaggery in a mixer.
Grind to a fine paste, do not add water.
Dry fry the rava for 10 mins in a pan and add the rava with grinded mixture.
Add a pinch of salt.
Mix it well.
Clean the teakwood leaves.
Alternatively - you can also use banana leaves.
Add the mixture to the leaves as shown.
Fold them like a pouch, make sure the mixture is not coming out.
In an idly cooker, add the jackfruit pouch as shown.
Cook them for 20 mins on high flame and 5 mins on low flame.
Yummy halasina hannu idly is ready.
Enjoy with honey.
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