The Idli Project
Ponsa Mudho
Konkani Specialty

Ponsa Mudho

also called Ponsa Idli · Mangalore Jackfruit Idli

A sweet idli of ripe jackfruit, coconut and jaggery - steamed in teak leaves during the South Kanara jackfruit season.

Tulu Nadu - Mangalore (jackfruit season)

Image: AI generated · Generated asset · Original image generated for The Idli Project.

A seasonal sweet idli from Konkani households along the South Kanara coast - made when ripe jackfruit is in glut, blended with grated coconut and jaggery, then bound with semolina into a thick scoopable batter. The traditional wrap is teak leaf, which lends a faint green tinge and an unmistakable resinous fragrance to the steaming cake.

Eaten as breakfast or as a small sweet at the end of a meal, often with a drizzle of warm ghee. The cardamom and cashew embellishments are optional but common - this is a household preparation, and households embellish.

The Recipe

Yield · ~9 idlis

Effort profile

Soak4–5 hours
Ferment8–10 hours
Steam15 minutes (~25 minutes total)
Steps4

Each axis is scaled against the longest example in the archive.

Soak4h 30mFerment9hSteam15mSteps4

Ingredients

Batter

  • 2 cups ripe jackfruit, chopped
  • ½ cup grated coconut
  • ½ cup jaggery
  • ½ tsp salt
  • 1 cup semolina (sooji rava)
  • ~¼ cup water

Optional

  • A pinch of cardamom powder
  • A few roasted cashews
  • Slivered almonds
  • Extra coconut bits

To steam

  • Idli moulds, or small squares of banana leaf or teak leaf

Method

  1. 1.

    Blend the jackfruit, coconut, jaggery and salt to a smooth paste - without adding water.

  2. 2.

    In a bowl, combine the paste with semolina and ~¼ cup water to a thick, scoopable batter.

  3. 3.

    Grease moulds with ghee and fill them ¾-full (or wrap a heaped tablespoon of batter in folded banana / teak leaf packets).

  4. 4.

    Steam on medium heat ~15 minutes, until a spoon inserted in the centre comes out clean.

Serve with

a drizzle of warm gheeeaten as breakfast or as a sweet at the end of a meal during the jackfruit season

Notes

Authentically steamed in *teak* leaves, which lend a green tinge and a distinct fragrance; banana leaves are the common substitute. Idli moulds work fine if no leaves are at hand.

Adapted from cookwithkushi.com.

Where it's from

Mangalore, Karnataka · 12.91°N, 74.86°E