Skip to main content

Eastern's Jackfruit flour Review / Fara Using Jackfruit Flour


I am excited to share my views on an interesting and nutritious flour which was launched by Eastern Condiments in the name of "jackfruit 365". This flour is prepared using green jackfruit. Isn't interesting? Just the addition of a 1/3rd portion of this flour to any dishes like idly, dosa, roti, puttu etc makes the meal healthier. The green jackfruit flour is rich in dietary fiber which helps in weight loss and also, it regulates the blood glucose levels. The texture of flour is similar to the wheat flour and has a mild bitter taste of the green Jackfruit. But the bitter taste doesn't affect the taste of the dish as only 1/3 rd of Jackfruit flour is recommended to use along with any recipe. Have to thank Eastern group for introducing such an amazing flour. The concept of adding this flour to any dish is very much impressive as this helps to maintain a healthy lifestyle with our regular cooking.


Check out the Nutrition information of Jackfruit flour in the below pic!


The recipe booklet is also available inside the pack ( Malayalam Lang ) and also, check the page given in the below picture for more info.


Here are few dishes which I had prepared using this healthy flour...




 And coming to today's recipe...


Fara is nothing but steamed dumplings. The soft dough is prepared using rice flour and shaped into the desired shape and further steamed or blanched in a water. There are so many varieties of Fara like chawal fara, dal fara etc and the one which I am sharing today is a quite simple yet healthy dish. I have included Jackfruit flour along with rice flour to make the dish more healthier and we all loved the taste of it. This can be served as breakfast or an evening snack along with coconut chutney or any spicy chutney.

Ingredients :

1 Cup Rice flour 
1/3 Cup Jack fruit flour
Hot water, as required ( do not use boiling water )  
1 Tsp Oil 
Salt to taste 

For Seasoning :

1 1/2 Tsp Oil 
1 Tsp Mustard seeds
1 Tsp Cumin seeds / Jeera seeds
A pinch of Hing powder / Perungayam 
2 - 3 Dry red chillies
Few Coriander leaves 

Method :

Take rice flour, jackfruit flour and the required amount of salt in a bowl.

Add hot water little by little and combine the flour. ( Use wooden spatula to combine the flour as hot water is added ).

Add oil and knead into soft dough.

Now make small equal sized balls out of the dough and cover it with a damp cloth to avoid the dough getting dried.

Grease the palm using little oil, take one ball and gently roll it to get a cylindrical shape.

Repeat the process for the remaining dough and steam it for 10 - 15 minutes.

Once Fara is prepared, transfer it to a bowl and keep aside.

Meanwhile, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add cumin seeds followed by hing and red chilies.
Now add the seasoning to the prepared Fara and garnish with coriander leaves. 


Serving Options :

Serve with coconut chutney or any spicy chutney.


Stay tuned for Gnocchi and Idiyappam recipes which are prepared using Jackfruit flour. 

Disclaimer : This is an honest review based on my taste and preferences Only !

Comments

  1. How interesting - I had never heard of jackfruit flour before - always good to substitute something healthier when you can.

    ReplyDelete
  2. Interesting recipe with jack fruit flour.. never seen it in the market.Will look out for it.

    ReplyDelete
  3. This is very new dish for me. Love the idea of using jackfruit flour. The dish looks delicious

    ReplyDelete

Post a Comment

Popular posts from this blog

Potato & Peas Fry / Urulai kizhangu Patani Varuval

Most of you aware that I am posting my brother's favorite recipes for a week for Raksha Bandan and celebration time comes to an end today. 

Check out my previous special posts...

Vendakai Poriyal / Okra Stir fry

Bitter gourd Roast 

Badam Flavored Fruit Salad

Radish Sambhar

Pavakai Chips / Bitter gourd Chips

Garlic Chutney

Vadai Curd Kuzhambu

Wheat Bread Jamun 
Potato and Peas fry is a spicy curry which is served with rice varieties like lemon rice, tamarind rice and it also goes well with sambhar, rasam and curd. Dried peas can also be used in this recipe but it has to be soaked over night and pressure cooked for 4-5 whistles before adding to the curry. 

Ingredients :
2 Big Potatoes1/4 Cup Peas2  Onions1 tomato11/2 tbsp Kuzhambu Milagai Thool ( Chilli powder + Coriander powder )1/4 Turmeric powderSalt to taste2-3 Tbsp OilCoriander leaves for garnishingMethod :
Cut potatoes and pressure cook it for 3 whistles or cook it for 7-10 minutes in a microwave.Peel the skin and keep aside.Heat 2 tbsp oi…

Sankara Meen Kuzhambu / Red Snapper Fish Curry

Tangy and aromatic flavor of the curry along with a delicious taste of fish, when served with hot rice gives a joyous feeling for a FISH LOVER like me ;) This four letter word makes me drool any time and love it in any form of cuisine.
Generally Meen Kuzhambu is served with hot rice but it tastes more delicious and yummy when served with Hot steaming Idlis for the next day. The more the time, fish swims in the curry, the taste increases. Flavor of the Fish gets blend well with the curry and enhances the taste and aroma, when served it for the next day. 
Sankara fish has its unique taste and flavor and personally, I feel it gives delicious taste when prepared as kuzhambu than fry. Even few Restaurants started serving "Nethi Vacha meen Kuzhambu and Idli" in their menu.  

Are you a Fish Lover ?? Then get ready to Drool ;)



Ingredients :

1/2 Kg Sankara Fish / Red Snapper Fish, Cleaned and Washed2 Big Onions, Finely chopped2 Medium sized Tomatoes, Finely Chopped3 Green chillies, sliced

Ekadesi Kali

Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
Ekadesi Kali….


Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …