Wash and soak rice for 2 to 3 hours.

Grind jackfruit pods, rice, salt and grated coconut together semi coarsely. It means the batter should not be too fine and not too coarse. Do not add water while grinding, the moisture present in the jackfruit is enough for grinding.

Heat a thick bottom pan adding jaggery and little (1/4 cup) water. Bring it to boil in medium flame. When the jaggery melts completely, keep stirring and splash few drops of jaggery syrup into a bowl of water. If the jaggery syrup does not dissolve and you can make hard ball out of it then jaggery syrup is ready. Switch off the flame.

Add the ground batter of step 1 to this jaggery syrup and mix well. Jackfruit dumpling batter is ready.

Wash and dry teak leaves. Add a ladle full of batter on to the leaf and fold it from upside to down as shown in the figure below.

Repeat the process with rest of the batter and arrange all folded teak leaves containing dumpling for steaming purpose. You can steam on idly stand as well.

Steam for at least 15 minutes and you would notice the teak leaf has changed it's color. If you pierce the dumpling with a knife, you will find batter has not sticked on to the knife. Now it is time to switch off the flame.

Jackfruit dumpling/halasina hannina gatti/pelakayi gidde is ready to serve. Ghee is the best combo for the dumpling. Pickle can also served along with ghee just for hot taste in between. Trust me it tastes heaven. Enjoy.............

Each variety of jackfruit has it's own characteristics. Some may make the batter watery, so while preparing the batter add the jackfruit pods little by little. Do not add all jackfruit pods at once.

Use jaggery depending on the sweetness of jackfruit. Use less jaggery if jackfruit is more sweet or viceversa.