Chakka Ella adai/jackfruit adai in banana leaves

The jackfruit season has just arrived and we picked a big jackfruit.  Cutting,  cleaning and separating jackfruit is time consuming. 

We finally did it. The jackfruit was really sweet. 

Chakka Ella adai 

Ingredients 

For Chakka pooranam 

30 ripe jackfruit pieces

200 grams jaggery 

2 tsp jeera

5 elachi 

1 cup grated coconut 

2 tablespoon ghee

For rice kozhakkattai 

2 cups red rice soaked for 5 hours,  ground into paste.

2 tablespoon coconut oil 

Method 

Cut all the jackfruit pieces into small stripes. 

Melt jaggery by adding half cup of water, sieve and keep aside. 

Dry roast jeera and crushed elachi. 

In a thick bottomed kadai add 2 tablespoon of ghee, add chopped jackfruit,  cook till soft.

Pour jaggery liquid, mix well,  bring to boil. 

Add grated coconut, jeera and elachi powder. 

Make sure it's cooked well and in the consistency of pooranam( thick)

Let it cool.

While you cook the ground rice batter by adding coconutoil in a kadai, soft like kozhakkattai consistency. Knead it before you roll into balls.You should be able to make small soft balls of about 20 to 25 numbers.

In banana leaves,  spread the rice kozhakkattai into thin, flat adai,  fill with Chakka pooranam, close the leaves. 

Keep the idli steamer,  pour 6 to 7 cups of water,  keep the idli plate, carefully arrange Ella adai.  

Steam for about 15-20 minutes.  Off the stove,  let it come to room temperature. Serve warm Ella adai.