For the outer covering:- Soak equal amounts of raw rice and boiled rice for 2 - 3 hrs.
Grind them fine adding salt and jaggery.
:- The consistency should be runny.
For the filling:- If you are using fresh fruit, mince it fine, cook for a while and add jaggery and grated coconut.
You should get the dough like consistency.
If you are using chakka varatti , first mix grated coconut with powdered jaggery (this will be real sweet) and put it on fire and stir to make the filling.
:- This can be done in the microwave for 4 - 5 mins.
Add 2 tbsp or as required of chakka varatti and mix well.
Remove from flame.
Take plantain leaves (this imparts the adai with real flavour) and cut them to roughly 6÷square pieces.
Clean and show the banana leaves over the stove for a few seconds to make them flexible.
Spread 2 tbsp of the ground batter on the leaf like a thin dosa.
Place 2 tbsp of the jackfruit filling on top of it and fold it into half.
Keep the steamer ready and steam 3 or 4 at a time for 7 - 8 mins.
:- Serve hot or cold.