Cleanly wash and soak dosa rice for 3-4 hours.
Take banana leaves rectangle or square shaped, wilt the leaves on low flame of gas, wash them on flowing water or wipe with a clean wet cloth.
Apply oil on palms and cut the whole jackfruit in to halves.
Then cut into medium sized long pieces.
Remove the inner part of the jackfruit, separate the fruit pods.
Remove outer thin yellowish white fibres.
Remove the inner seeds.
Take only yellow fruits part.
Chop finely.
Grind smoothly soaked rice by adding water and salt.
Transfer the fine paste into a bowl.
Now mix jaggery and coconut together, then mix finely chopped jackfruit, keep ready.
Take the wilted banana leaves one by one, spread one or half table spoon full of batter on leaves depends on the size of them, shown in picture.
Then spread jackfruit mix over the batter and fold them like a sealed pockets.
Assemble them in a some water filled idly steamer, cover and cook for 40-50 minutes in medium flame.
Open the lid after warm, remove the leaves and serve with ginger chutney.
You can can have it just by using coconut oil or ghee.
