I do not waste the Jackfruit Seeds. They can be used to make many tasty recipes. I have already posted some recipe using these seeds. We can also make Vadai using these Jack Fruit Seeds in the South Indian style. It will go well with a cup of tea or coffee as an evening snack. It goes as an accompaniment with Idli, Dosa etc with good chutney. You can use these Vadas to make the Vadai Kozhambu also. You can see the video of this recipe in the link above
Ingredients :
Channa Dal (Bengal Gram) – ¾ cup
Urad Dal (Black Gram) – 2 tbsp
Jack Fruit Seed 20 Nos
Dry Red Chillies – 4
Ginger – 1 inch long piece (chopped)
Salt to taste
Asafoetida – 1/8 tsp
Turmeric Powder – 1/8 tsp
Saunf (Fennel Seeds) – 1 tsp
Green Chillies – 2
Curry Leaves – from 1 twig (finely chopped)
Onion – 1 (finely chopped)
Coconut (cut into small pieces) – 2 tbsp
Oil – for deep frying
Method:
Wash and soak the Channa Dal and Urad Dal in water for two hours. Drain the water.
Cut the Jack Fruit Seeds into two. Cook them in a pressure cooker with enough water and ¼ tsp of Salt for 2 to 3 whistles. Drain the water. Allow the seeds to cool. Peel off the skins.
Crush the Seeds in a mixer slightly coarse. Transfer it to a mixing bowl.
Take the Channa Dal, Urad Dal, Red Chillies, Ginger Pieces and Asafoetida in the same mixer jar. Grind them together to a coarse texture without adding any water. Add this mixture to the mixing bowl containing the coarsely ground Jack Fruit Seeds.
Add the chopped Onion, Fennel Seeds, Green Chillies, Curry Leaves and Salt. (You can add Salt while grinding also). Add Turmeric Powder. Mix well. Make small lemon sized balls from this mixture and keep aside.
Heat the Oil in a deep frying pan. When it is hot enough, take each ball in the palm, flatten it with both the palms and gently drop it into the Oil. Drop only three to four Vadas in the Oil at a time.
Cook the Vadas golden brown on both the sides. Transfer them to a kitchen Paper so that excess Oil is absorbed by the paper.
Fry all other Vadas in the same manner.
Serve hot with chutney etc.
Note:
If the dough after mixing all the ingredients is too thick, add two or three tbsp of water and mix well.
