Jackfruit Pancake (Ponsa Maskat) is a sweet dish prepared from ripened jackfruit. The preparation of batter for Jackfruit Pancake (Ponsa Maskat) is similar to that used for the preparation of Ponsa Patholi. The only difference is in the consistency of the batter. You need dosa batter consistency in preparing the maskat. This is not a steamed preparation like the Ponsa Patholi and cannot be refrigerated also. But of course can be prepared as a 4’0 clock dish.
Ingredients
- 8 to 10 numbers of sweet ripened jackfruit bulbs (deseeded)
- 1 cup raw rice
- ¼ cup par boiled rice or you can also use a handful of phova (I have used phova in my recipe instead of par boiled rice)
- 1 cup coconut scrapings
- 1 cup grated jaggery
- A pinch of salt
- Water a required
- 8 to 10 numbers of elaichi/cardamom (Powder and use)
- 1:1 ghee: coconut oil (prepare as required)
Method
Soak the rice for 5 to 6 hours
Grind the rice along with cut jackfruit, coconut scrapings, jaggery, phova and a pinch of salt to a slightly coarse consistency. Add water so as to form a dosa batter consistency. Add cardamom powder and mix well.
Heat ‘Appachatty’ or ‘Dosa Pan’. Apply ghee: coconut oil (1:1) and spread all along the sides of the appachatty or dosa pan. Add one ladle full of batter. Apply ghee above it and cover with a lid.
Simmer and keep. Allow it to cook. Once done flip over and roast on the other side.
Roast nicely. If needed you can make small horizontal and vertical cuttings in the center of the maskat so that it will help in cooking inside as well.
Repeat with rest of the batter.
Your Jackfruit Pancake (Ponsa Maskat) is ready.
Serve warm or at room temperature.
Shelf life: 2 days.
Tips
Taste the batter to see for your sweetness level. Upon cooking sweetness decreases adjust accordingly.
Try to use good quality jaggary.
The batter should not be a smooth paste on grinding. Or else you will not get properly shaped maskats.
If the batter is watery add Bombay rava to adjust the consistency and if it is too thick add water.
You can use any variety of jackfruit that is ‘Varikka Chakka’ (the variety with a firm flesh) or the ‘Koozha Chakka’ (the flesh will have a shinny texture and it will be more fibrous)
If you are using ‘Varrika Chakka’ grind it. If you are using ‘Koozha Chakka’ you need not have to grind it. Just smash it nicely will with your hands after grinding the rest of the ingredients.
