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Main Course

Chakka Unniyappam /Jackfruit Unniyappam

Chakka Unniyappam or Jackfruit Unniyappam is a snack prepared using Chakka or Jackfruit puree. Chakka Unniyappam is very popular during festive occasions and other social gatherings. Ripe Jackfruit is required for preparation of Chakka or Jackfruit Unniyappam.

Ingredientsfor 4 servings

10 nos Pazhutha Chakkachula after removing the seeds etc. from it, Ripe Jackfruit pulp
250 g Soaked Rice Keep the Rice in water for about 1 to 2 hrs to soak it properly
1/2 cup Copra Pieces Dried Coconut
2 cup Jaggery syrup
Coconut/Refined Oil or Ghee As required for making Appam

Preparation

Step 1
For preparing Chakka Unniyappam /Jackfruit Unniyappam, first prepare jaggery syrup by boiling 2 cups of water. Add 5-6 pieces of Jaggery in this boiled water, stir it and when the Jaggery pieces are melted in the water, use this syrup. If there is any impurities in the syrup, filter the syrup before using it. Grind the Chakkachulakal in a mixer along with Jaggery syrup (if required some water also can be added in this paste at the time of grinding) and keep this paste aside.
Step 2
Also grind the soaked rice along with some water and add this paste into the ground Chakkachula paste.
Step 3
Add the Copra(dried Coconut) pieces into this mix, stir the Stir everything together thoroughly and set aside for about 30 minutes. (If required about 1/8 tsp of Cardamom powder for getting good flavour and taste).
Step 4
Heat the Oil/Ghee in an Appachatti/Appakkaara (as shown in above picture) and put one middle size spoonful paste in each chamber of the Appachatti/Appakkaara and allow to cook properly in the Oil/Ghee.
Step 5
When one side of the Appam is cooked well, turn it to other side and allow to cook the other side also in the Oil/Ghee.
Step 6
When the colour of the Appam(s) turns into golden, take them out by using a small sieve and keep them in a plate.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.

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Main Course

Chakka Unniyappam /Jackfruit Unniyappam

Ingredientsfor 4 servings

10 nos Pazhutha Chakkachula after removing the seeds etc. from it, Ripe Jackfruit pulp
250 g Soaked Rice Keep the Rice in water for about 1 to 2 hrs to soak it properly
1/2 cup Copra Pieces Dried Coconut
2 cup Jaggery syrup
Coconut/Refined Oil or Ghee As required for making Appam

Preparation

Step 1
For preparing Chakka Unniyappam /Jackfruit Unniyappam, first prepare jaggery syrup by boiling 2 cups of water. Add 5-6 pieces of Jaggery in this boiled water, stir it and when the Jaggery pieces are melted in the water, use this syrup. If there is any impurities in the syrup, filter the syrup before using it. Grind the Chakkachulakal in a mixer along with Jaggery syrup (if required some water also can be added in this paste at the time of grinding) and keep this paste aside.
Step 2
Also grind the soaked rice along with some water and add this paste into the ground Chakkachula paste.
Step 3
Add the Copra(dried Coconut) pieces into this mix, stir the Stir everything together thoroughly and set aside for about 30 minutes. (If required about 1/8 tsp of Cardamom powder for getting good flavour and taste).
Step 4
Heat the Oil/Ghee in an Appachatti/Appakkaara (as shown in above picture) and put one middle size spoonful paste in each chamber of the Appachatti/Appakkaara and allow to cook properly in the Oil/Ghee.
Step 5
When one side of the Appam is cooked well, turn it to other side and allow to cook the other side also in the Oil/Ghee.
Step 6
When the colour of the Appam(s) turns into golden, take them out by using a small sieve and keep them in a plate.

Tip

The fermented batter is the heart of good appam. Give it at least 8 hours to rise — overnight is best. The slight sourness is what makes appam special.