Get inspired with AgeScience Raw Jackfruit Flour — a naturally gluten-free, high-fibre flour cherished in traditional Indian kitchens and modern plant-based cuisine. Neutral in flavour and incredibly versatile, this flour is perfect for dosas, rotis, smoothies, or even baked goods where a subtle background profile is desired. Packed with natural fibre, it’s a great addition for those seeking gentle digestion and balanced meals. Each recipe in this collection is designed to honour the simplicity of jackfruit while making your daily cooking both exciting and nourishing. Whether you’re rediscovering a cultural favourite or creating something new, our jackfruit flour is your canvas. Explore the depth of tradition with recipes designed for modern well-being
Jackfruit Flour Rotis
Ingredients
- 1/2 cup Jackfruit Flour
- 1/2 cup whole wheat flour
- 1/3 teaspoon pink sault
- Adequate water
Directions:
- Mix jackfruit flour and wheat flour, add appropriate amount of water and make a soft dough. Cover it and let it rest for five to seven minutes.
- Knead this flour and prepare small lumps out of it for making Roties.
- Now place the roti on a pan and roast it on medium flame. Serve it with dal, curry and sabji.
Jackfruit flour Waffle
Ingredients:
- 11/2 cup jackfruit flour
- 1 cup fasting flour
- 1 tbsp custard powder
- 1 tbsp cocoa powder
- 1/2 tsp baking powder
- 1 tbsp powdered sugar
- Strawberry syrup for serving
- 1 cup milk
Cooking Instructions
- In a bowl mix both flours, custard powder, cocoa powder,powdered sugar and baking powder.Mix well
- Add milk slowly to form a batter that has no lumps
- Grease the wafflemaker and preheat. Pour the mixture and cook for about 15 mts
- Add honey, chocolate syrup or strawberry syrup and have this yummy waffle
Raw Jackfruit Powder Idli
Ingredients
- Raw jackfruit powder 1/3 cup
- idli batter 1/2 cup
- salt to taste
Cooking Instructions
- Mix the chakka podi (raw jackfruit powder) with a little water to make a thick paste.
- Then add the idli batter to this and mix well. Add more water if needed to get the right consistency. Check my post of idli-dosa batter here if you don’t make your own set of idli batter at home.
- Leave to ferment overnight or 6 hours. Add salt once fermented and pour in a idli mould. Steam cook for 12 minutes, it takes a little longer than regular idlis.
- Cool the idli plates slightly and invert or scoop out on plates and serve with sambar or chutney. We served with sambar and pudina chutney.
NOTES
* Adding salt before fermentation can also be done, but i prefer adding after fermentation.
* Remember to smear a little oil in moulds before pouring the batter.
* Steam cook for 12-13 minutes or tooth pick inserted comes out clean.
* These days you get store brought chakka podi too, you can use that incase you don’t plan to make your own flour.
