Raw jackfruit dosa/Halasinakayi dose/raw jackfruit crepes

Using almost all parts of jackfruit is a tradition in Dakshinakannada(southern most part of Karnataka, India) place I belong to. Especially our havyaka kannadiga community never ceases to amaze me with the varieties that are made out of  tender or fully grown raw jackfruit as well as ripe jackfruit. It is an emotion to the people born and brought up there. Kids enjoy this with honey or rave(cooked liquid form of jaggery)

2 weeks back I happened to visit an Indian store here where I saw the raw frozen jackfruit and the first thing that came to my mind is jackfruit dosa, for people outside India to make it more clear they are crepes made out of raw full grown jackfruit. Traditionally it is served with mango rasayana(Indian ripe mangoes with coconut milk and jaggery) as well as red chutney made out of red chillies, onion and fresh coconut.
This season of raw jackfruit remains till April or maximum up till the month of May.
We happen to visit by July or August and I miss getting raw jackfruit delicacies. Ripe ones at times I still make it when we are there.
Never mind missing a visit to India at this time of the year now, as I manage to get them though in frozen form here 😊 I am mentioning the recipe with ingredients measured in grams for beginners. Usually people just follow a rough measure of 1:3 or 1:2.5, say 1 cup of rice for 3 or 2.5 cups of chopped raw grown jackfruit. Let me take you through the recipe I followed.

Ingredients: (makes 14-15 dosas)
Raw jackfruit fresh or frozen - 400gms.
Raw white rice/Dosa rice - 250gms.
Salt to taste. (used around 2 tsp.)

Recipe:

• Soak rice for 4-5 hrs. Meantime thaw the frozen jackfruit if using frozen and chop and keep them ready. If fresh, chop and you are good to go. 
• Grind soaked rice adding a glass of water and salt. Once it has ground a bit add in half portion of the chopped jackfruit and grind further adding bit of water if required . 
• Pour the batter into a bowl and grind rest of the chopped jackfruit too to a fine paste adding bit of water. Add that to the batter. Mix well. 
• Check the consistency of the batter, it should be like any dosa batter as below in the video.
• Heat iron tawa/griddle. When hot pour a ladle full of batter and spread. Cover and cook for a minute or two and then drizzle a tsp. of ghee or coconut oil. Roast and then remove on to the plate. 
• Enjoy with mango rasayana and red onion coconut chutney. 

Notes

• The iron tawa or griddle should be hot enough before pouring the batter and spreading it. 
• Grease the tawa or griddle well before pouring the batter. 
• The measurements need not be exactly as I gave as cup measurements in 1:3 or 1:2.5 ratio works, but it would be great for people who are trying first time. 

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)