Jackfruit dosas for me are associated with childhood memories. Mom would serve it with a drizzle of honey and maybe a dollop of butter. So yum!

I found merely dosa and honey to be a bit minimalistic, so this time I combined it with chutney and dal instead. It worked out fine for me, but if you like it sweet, add a dash of sugar or jaggery to the batter, and top it up with honey and butter for a delish breakfast.

Makes 6-7 dosas
Time taken: 20 min

Ingredients

2 cups raw rice
½ cup grated coconut
6-7 pods of jackfruit, deseeded
2 tbsp jaggery (optional)
½ tsp salt
Water
Ghee/ oil for cooking

Instructions

• Soak the rice for at least 3-4 hours. If you want to make this dosa instantly, you could use rice flour instead, to cut down on soaking time.
• Grind the rice along with coconut, jackfruit and salt. If you want to make it sweet, you could add jaggery at this stage.
• Mix enough water to make a smooth batter, and spread over a hot pan to make dosas. Flip over when brown underneath, cook for a couole of minutes and take off the heat.
• Serve immediately with dal and chutney or with honey and butter.