Jackfruit Appam Recipe / Chakka Appam is made with grounded rice, ripe jackfruit and jaggery. I prepared this appam a couple of weeks back and coming to the taste of this appam, Oh! My Gosh, it was really extraordinary and flavourful. Already I have shared other appam recipes like Nei Appam and Instant Nei Appam, which is prepared on the day of Vishu festival. Last year itself, when I posted Jackfruit Payasam, I reserved some pieces of jackfruit and thought of sharing this recipe, but somehow missed it. But this time, when I listed the Vishu recipes, I first marked out this recipe and finally published it. Furthermore, I have shared this Chakka Paniyaram with a short YouTube video, If you like the video, please Like it, Share it and don’t forget to subscribe to my channel.
Check my other Appam / Paniyaram Recipes like
- Wheat Flour Appam
- Maida Appam / Maida Paniyaram
- Rava Appam / Sweet Sooji Paniyaram
- Vishu Recipe Collection
Jackfruit Appam Recipe / Chakka Appam is made with grounded rice, ripe jackfruit and jaggery. Coming to the taste of this chakka paniyaram, it was really extraordinary and flavourful.
- 1 Cup Idli Rice
- 5 to 6 Pods Jackfuit Deseeded
- 3/4 Cup Jaggery
- 1 Nos Cardamom
- 1/4 Cup Grated Coconut
- 2 Pinch Dry Ginger Powder / Sukku
- 2 Pinch Cooking Soda
- 1/4 tsp Salt
- Ghee (As Required for frying) Link for homemade ghee
Soak idli rice in water for 3 to 4 hours. Then rinse well, drain the water and keep aside. Clean the jackfruit and de-seed it. Also, measure and keep all the other ingredients ready.
To a mixer, add the idli rice, jackfruit pieces, cardamom and powdered jaggery.
Grind it to a smooth paste by pouring very little water. Transfer the grounded batter to a bowl, add grated coconut, dry ginger powder, cooking soda and 1/4 tsp of salt.
The batter should not be too thick or watery, just like dosa batter consistency. If needed, adjust with very little water. Heat an Appe / paniyaram pan, grease each mould with ghee. Using a spoon, take little batter and fill each mould with 3/4 of the batter (You can also deep fry the appam’s in kadai using oil).
Cover and cook in low flame for 2 to 3 minutes. Once the bottom is cooked, flip it to the other side using a spoon or fork. Leave it for 2 to 3 minutes in low flame and add little ghee so it gets brown equally on both sides. Do the same with the remaining batter and watch my YouTube video, to see the complete preparation.
Try this Jackfruit Appam Recipe for this Vishu Festival.
Tips for Chakka Paniyaram
- Soak the rice for a minimum time of 3 to 4 hours, so it will be easy for grinding.
- Idli Rice can be replaced with Raw Rice too, for this Jackfruit Appam Recipe.
- Adjust jaggery, as per the sweetness of the jackfruit.
- If the batter is thick, the appams become dense and hard. Pour little water and adjust the consistency.
- If the batter is thin, the chakka paniyaram will turn flat and absorb more ghee/oil.
- Addition of dry ginger powder /sukku lends a nice flavour and helps in digestion too.
- Don’t give resting time after adding cooking soda. Also, don’t a
- dd more than mentioned, else the appam absorbs more ghee.
- Don't skip cooking soda, as it gives softness and fluffiness to the appam.
- Grated coconut can be replaced with 2 tbsp of coconut pieces too.
- Adding salt enhances the sweetness of this Chakka Appam Recipe.
- Ensure the pan is hot enough, so the appams won't stick to the pan.
- If you are calorie conscious appam can be fried in sesame oil also, but ghee only gives the perfect taste.
- Always cook the appam in low flame, otherwise, it doesn’t get cooked inside.
- Furthermore, don't rest the batter for more than 1 hour, as it has fruit, it becomes frothy.