Crispy & Tasty wafer from Raw Jackfruit!
Ingredients:
Recipe:
Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.
Take one half and cut it into medium sized long pieces, remove the inner part of the jackfruit and separate the jackfruits as shown in the picture below.
Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.
Put coriander seeds, carom seeds, cumin seeds, red chillies, black pepper in a heavy bottomed vessel and dry roast the ingredients in low/medium flame for about 3 mins. Add the curry leaves, asafoetida powder and fry them for about 2-3 mins until it gives nice aroma.
Once it comes to room temperature, powder it in a mixer as shown in the picture below.
Wash the jackfruit and place them in a traditional steamer or pressure cooker. Add salt, prepared masala, chilly powder, Water (around 1.5 Litre) and steam cook for about 20 mins. Mix them well and cook it again for another 30 mins
Mix the cooked jackfruit and grind it into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.
Apply little oil on your hands and make lemon sized balls from the prepared dough as shown in the picture below.
Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.
Remove one plastic sheet, place the happala upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.
10 litre utensil full of Raw Jackfruits | 10 ಲೀಟರ್ ಪಾತ್ರೆ ತುಂಬ ಹಲಸಿನಕಾಯಿ ತೊಳೆ
1/3 cup Coriander seeds | ಕೊತ್ತಂಬರಿ ಬೀಜ
1 tsp Carom seeds (Ajwain Seeds, Oma) | ಓಮ ಕಾಳು
1 tsp Black Pepper | ಕಾಳು ಮೆಣಸು
1.5 tsp Cumin seeds | ಜೀರಿಗೆ
8 - 10 Red Chillies | ಕೆಂಪು ಒಣ ಮೆಣಸು
5 - 6 strands of Curry leaves | ಕರಿ ಬೇವಿನ ಸೊಪ್ಪು
1/4 tsp Asafoetida | ಇಂಗು
3 Tbs Chilly powder | ಮೆಣಸಿನ ಹುಡಿ
1 Tbs Sesame seeds | ಎಳ್ಳು
Salt to taste | ರುಚಿಗೆ ತಕ್ಕಷ್ಟು ಉಪ್ಪು
6 - 8 tsp Coconut Oil | ತೆಂಗಿನ ಎಣ್ಣೆ
Recipe:
Apply little oil on your hands and cut the whole raw jackfruit into two halves. Take each piece and cut it into two halves as shown in the picture below.
Take one half and cut it into medium sized long pieces, remove the inner part of the jackfruit and separate the jackfruits as shown in the picture below.
Remove the seeds and other unwanted things from each jackfruit as shown in the picture below.
Put coriander seeds, carom seeds, cumin seeds, red chillies, black pepper in a heavy bottomed vessel and dry roast the ingredients in low/medium flame for about 3 mins. Add the curry leaves, asafoetida powder and fry them for about 2-3 mins until it gives nice aroma.
Once it comes to room temperature, powder it in a mixer as shown in the picture below.
Wash the jackfruit and place them in a traditional steamer or pressure cooker. Add salt, prepared masala, chilly powder, Water (around 1.5 Litre) and steam cook for about 20 mins. Mix them well and cook it again for another 30 mins
Mix the cooked jackfruit and grind it into smooth paste by without adding any water as shown in the picture below. Add sesame seeds and mix them well.
Apply little oil over the two small plastic sheets, place the prepared ball in between the plastic sheets and press them using wooden press or metal press as shown in the picture below.
Remove one plastic sheet, place the happala upside down over another big plastic sheet and remove the other small plastic sheet as shown in the picture below.
Sun dry the Happalas for about 5-6 days. Store them in an airtight container.
It can be cooked using Charcoal, Microwave or Gas Flame. It can also be fried in hot oil. Serve along with Rice and Rasam or with other curries. The above mentioned ingredients will serve around 140 Happalas.
Tips (ಸಲಹೆ):
* Grind the cooked Jackfruit immediately when it is hot. Once it is cooled, it will be difficult to grind
* Mixing the Jackfruit well while cooking will help in grinding
* Vary the amount of Water added in cooking depending upon the type of Jackfruit
* Applying little oil to hands before cutting will reduce sticking of wax
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* ಹಲಸಿನಕಾಯಿ ಸೊಳೆ ಬೆಂದ ಕೂಡಲೇ ಬಿಸಿ ಬಿಸಿ ಇರುವಾಗಲೇ ಅರೆಯಿರಿ. ತಣ್ಣಗಾದ ಮೇಲೆ ಗಟ್ಟಿಯಾಗುವುದರಿಂದ ಅರೆಯಲು ಕಷ್ಟವಾಗುತ್ತದೆ
* ಹಲಸಿನಕಾಯಿ ಸೊಳೆ ಬೇಯುವಾಗ ಚೆನ್ನಾಗಿ ತೊಳೆಸುವುದರಿಂದ ಅರೆಯಲು ಸುಲಭವಾಗುತ್ತದೆ
* ಬೇಯುವಾಗ ಹಾಕುವ ನೀರಿನ ಪ್ರಮಾಣವನ್ನು ಹಲಸಿನಕಾಯಿಯನ್ನು ಹೊಂದಿಕೊಂಡು ವ್ಯತ್ಯಾಸ ಮಾಡಿ
* ಹೆಚ್ಚುವ ಮೊದಲು ಕೈಗೆ ಸ್ವಲ್ಪ ಎಣ್ಣೆ ಹಚ್ಚುವುದರಿಂದ ಮೇಣ ಕೈಗೆ ಅಷ್ಟು ಅಂಟಿಕೊಳ್ಳುವುದಿಲ್ಲ
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