Make sweet jackfruit Ponsa polo dosa

• Karnataka's traditional ponsa polo dosa uses ripe jackfruit and rice
• The sweet dish blends jaggery, coconut and cardamom for rich flavour
• This soft, thick snack is ideal for breakfast during jackfruit season

New Delhi: Ponsa polo, a traditional Karnataka recipe, is a unique sweet dosa made using ripe jackfruit and rice. Popular in coastal regions, this dish

brings together natural sweetness and simple ingredients to create a soft, flavourful treat. The batter combines soaked dosa rice with ripe jackfruit, jaggery, coconut, and cardamom, resulting in a rich texture and aroma. Unlike regular dosas, ponsa polo is slightly thick and cooked slowly, allowing the flavours to develop fully.

The use of jaggery adds depth, while coconut enhances the taste and softness. Typically prepared during jackfruit season, this recipe is both comforting and easy to make at home. Cooked with ghee or coconut oil, the dosa turns golden brown with a light crisp edge and a soft centre. Ponsa polo is best served hot and can be enjoyed as a breakfast dish or a sweet snack with traditional flavours rooted in Karnataka’s local cuisine.

Ponsa polo recipe in Karnataka style

Ponsa polo ingredients

• 1 cup ripe deseeded jackfruit pods
• 1 cup soaked dosa rice
• 1/2 to 1 cup grated jaggery
• 1/4 to 1/2 cup grated coconut
• 1/2 teaspoon cardamom powder or 3-4 pods
• A pinch of salt
• Ghee or coconut oil for cooking.

How to prepare ponsa polo

1. Begin by soaking the dosa rice for about 3-4 hours.
2. Once softened, drain the water completely before grinding to get the right batter consistency.
3. Grind the soaked rice with coconut and cardamom into a slightly coarse mixture.
4. Add minimal water to keep the texture thick.
5. Then add chopped ripe jackfruit and jaggery, blending again until the batter turns smooth and well combined.
6. The batter should be thick, similar to idli batter.
7. It should not be runny like regular dosa batter, as thickness helps achieve the soft texture of ponsa polo.
8. Heat a tava and lightly grease it with ghee or coconut oil.
9. Pour a ladle of batter and gently spread it into a thick round.
10. Cover and cook on low heat, allowing it to cook evenly.
11. Drizzle a little extra ghee around the edges.
12. Once the base turns golden brown, flip and cook the other side.
13. Serve ponsa polo hot for the best taste, with its soft centre and lightly crisp edges.

Ponsa polo is a simple yet flavourful Karnataka recipe that highlights the natural sweetness of jackfruit. Easy to prepare, it makes for a wholesome breakfast or a satisfying sweet snack.