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Jackfruit is a tropical fruit species found in high rainfall and humid areas of the world. The fruit is the gigantic syncarp and is known as the largest fruit of the world, considered as a wonder fruit due to its nutritional profile and health promoting factors. The most of the fruits are wasted due to lack of processing units and marketing facilities. The present study was conducted to develop jackfruit parts based nuri flour and to made three breakfast dshes like ‘puttu, ada and oratti’ by using   twelve different parts of koozha and varikka. The bulbs, perigones, seeds, rind, core and testa of each fruit parts were used. Nutri- flour formulations was made based on the results of glycemic index. The major components (50-60%) of flour was contributed from the fruit parts with low glycaemic index and 40 % was formed by other components in different proportions.  Based on organoleptic evaluation, mean score was high for products formulated F₉, with  combination in the ratio of 20%  koozha jack rind flour, 10% koozha jack testa flour, 9% varkka jack testa flour, 8% varikka jack rind flour, 8.5% koozha jack perigone flour, 2% varikka jack perigone flour, 2.5% koozha jack core flour, 2% varikka jack core flour, 12% koozha jack bulb flour, 7% koozha jack seed flour, 12% varikka jack bulb flour, 7% varikka jack seed flour, where 100% jack bulb flour served as control. The mean scores for overall acceptability of puttu, ada and oratti were 7.3, 7.7 and 8.2 respectively.

 Key words:  Perigones, Seeds, Rind, Core and Testa.