Jackfruit SavoryDosa with jeegujji sippe/Halasinakai Dosa with jeegujje sippe/Breadfruit Skin Chutney

My first choice for alphabet “J” was Joladda rotti. Later i wanted a dosa with J. Thanks to PJ, i got this idea of Jackfruit Dosa – Savory version and paired it with Breadfruit Chutney. PJ gave me the idea of making jackfruit appam or breadfruit bajji. Though i made up my mind for the appam, i wanted to give a final try if there is any dosa with jackfruit. And yes, there is a sweet dosa with jackfruit, now i didn’t want another sweet dosa this week, so i tried for a savory version and luckily somebody has already made it here and gave their confession that it definitely tastes good. 
Now for the chutney, never in my wildest dream i though breadfruit peel can be made into chutney. I willtalk about it in the chutney post. For now, let us move into making Savory Dosa’s with Sweet Jackfruit.


1 Cup raw rice, i used sona masuri
1 cup chopped ripe jackfruit
3 nos green chilies
1/4 cup of freshly grated coconut
1 inch piece of ginger
handful of curry leaves
handful of coriander leaves
1 tsp cumin seeds
3/4 tsp salt or to taste
1/4 cup of chopped onion (optional, i didn’t add)
oil/ghee for making the dosa, ghee preferred

  • Soak rice for 2-3 hours. After the said time, drain the rice, take it in a mixer along with chopped jack fruit, chilies, curry leaves, ginger. Grind it to a fine batter. I didn’t add any water, the luscious jack fruit was enough to give the moisture required. In case the mixer stucks while grinding, add 1/4 cup – 1/2 cup of water.
  • once done, remove the batter to a clean vessel. Wash the mixer with 1/4 cup of water and add it to the batter. Let it sit for 15 minutes. It can be poured immediately, no need for fermentation or waiting. But then i was in no hurry, so i left it for 15 minutes.
  • Not to this batter, add cumin seeds, salt and chopped coriander leaves. You can even try adding chopped onions, but since my kids don’t like it, i haven’t added. Check the consistency of the batter, it shouldn’t too thick or too thin. Pourable and spreadable consisteny. 
  • Heat a tava to pour the dosa. Once the tava is hot enough, pour a ladle of batter in the center, spread a little to make a circle, using the backof the ladle. Dot the edges with oil/ghee, ghee is preferred.
  • Cover and cook in a simmer flame for a minute, for the edges to brown/crips. Flip the dosa and cook the other side for another minute. Remove the dosa, and serve it hot with chutney of your choice. I recommend a spicy chutney to go with this yumm dosa. I served it with Breadfruit skin chutney/Jeegujje sippe.