Halasinakayi(Raw Jackfruit) Pulka

Ingredients:
2 cups Raw Jackfruit pulp
3 - 3.5 cups Wheat flour
1/4 cup of hot water
Salt to taste

Recipe:
Remove the outer unwanted materials from the Raw Jackfruit, wash them as shown in the picture below.

Put this in a mixer and grind it to smooth paste by without adding any water.

Put wheat flour, salt in a vessel and mix well. Add ground raw jackfruit pulp and knead the dough by adding required amount of hot water as shown in the picture below.

Take little amount of dough and make a round ball.

Dip the ball in wheat flour and roll this dipped ball to a medium thin round shape using sufficient amount of dry wheat flour as shown in the picture below.

Heat the Tava and cook both the sides of Chapathi until it starts puffing in medium flame.

Place both the sides of Chapathi over the high flame for few seconds until it puffs as shown in the picture below.

Serve hot along with any Palya / Sambar / or any curry. The above mentioned ingredients will serve around 13 Pulkas.

Kashaya Powder (Hudi)

Ingredients:
2.5 cups Cumin seeds / Jeerige
1.5 cups Coriander seeds / Kottambari
2 Tbs Fenugreek seeds / Menthe
2 Tbs whole Wheat grains / Godhi (optional)

Recipe:

Put coriander seeds in a pan and dry roast for about 3-4 mins low flame until it gives nice aroma.

Add fenugreek seeds, wheat grains and fry them together for about 1-2 mins in low/medium flame.

Add cumin seeds and fry them in high flame until it starts spluttering and gives nice aroma for about 5 mins as shown in the picture below. Let it cool for about 30 mins.

Put this fried ingredients in a mixer and make smooth powder. Store it in an airtight container. For longer shelf life store this in a refrigerator.

To prepare Kashaya, put 1 cup of milk or required amount of milk and water, sugar and bring it to boil. Add 1/2 tsp Kashaya powder and mix them well and keep it in low flame for about 1 min.

Filter this if required or serve as is.