In Mangalore idli made with jackfruit leaves is called Gunda. Idlis are steamed in jackfruit leaf moulds during any special occasion, celebrations and festivals in Udupi, Mangalore, Kundapur regions of Karnataka. Jackfruit leaves are weaved into tiny basket to steam idlis in them. They are pinned together using pins made from coconut shells, toothpicks and broomstick pins. These jackfruit leaves moulds are then filled with idli batter and are steamed to make Gunda. These Gundas have a nice smell and taste from jackfruit leaves. They also help you save time and effort involved in cleaning the idli moulds.
Ingredients :
1.5 cups raw rice
1 cup parboiled rice/ ukda chawal
1/2 cup urad dal
salt to taste
water for grinding
24 large jackfruit leaves (each basket requires 4 leaves)
toothpicks as required
Method : For making of the Jackfruit leaf mould :
1. Wash and clean the leaves with water and wipe them with a clean cloth napkin.
2. When making the moulds use leaves which are of the same size. Fix one leaf to the second (ie. the stem part facing outwards) with the help of toothpick.
3. Now place the third leaf on the top of the joined leaves. The fourth leaf on top of the third leaf securing with the help of toothpick.
4. Now fold two adjacent leaves taking care there is no space in between. If there is space, then there are chances of batter to leak.
5. Complete from all the sides. Cut the tips/ends of the three leaves. Leave one as it is so that when the Gunda is cooked, it can be lifted easily.
Method for the Idli batter :
1. Wash and clean the rice and urad dal. Soak them separately for atleast 4 hours.
2. Drain the water and grind them to a smooth paste using water as required. We need a semi-thick batter
3. Transfer the ground batter into a big vessel. Add salt and mix well. The batter tends to rise on fermentation so use a bigger vessel.
4. Allow the batter to ferment overnight or atleast 7-8 hours.
5. Pour batter into the prepared jackfruit leaf moulds till about three fourths full. Steam for 15-20 minutes.
6. Your Gundas are ready to be served with coconut chutney or sweetened & cardamom flavoured coconut milk.
Ingredients :
1.5 cups raw rice
1 cup parboiled rice/ ukda chawal
1/2 cup urad dal
salt to taste
water for grinding
24 large jackfruit leaves (each basket requires 4 leaves)
toothpicks as required
Method : For making of the Jackfruit leaf mould :
2. When making the moulds use leaves which are of the same size. Fix one leaf to the second (ie. the stem part facing outwards) with the help of toothpick.
3. Now place the third leaf on the top of the joined leaves. The fourth leaf on top of the third leaf securing with the help of toothpick.
4. Now fold two adjacent leaves taking care there is no space in between. If there is space, then there are chances of batter to leak.
5. Complete from all the sides. Cut the tips/ends of the three leaves. Leave one as it is so that when the Gunda is cooked, it can be lifted easily.
Method for the Idli batter :
1. Wash and clean the rice and urad dal. Soak them separately for atleast 4 hours.
2. Drain the water and grind them to a smooth paste using water as required. We need a semi-thick batter
3. Transfer the ground batter into a big vessel. Add salt and mix well. The batter tends to rise on fermentation so use a bigger vessel.
4. Allow the batter to ferment overnight or atleast 7-8 hours.
5. Pour batter into the prepared jackfruit leaf moulds till about three fourths full. Steam for 15-20 minutes.
6. Your Gundas are ready to be served with coconut chutney or sweetened & cardamom flavoured coconut milk.
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