Jackfruit Unniyappam is a sweet dish prepared as an offering during the festivals. It can be prepared with Fresh ripe Jackfruits or preserved one (Chakka Varatti). The ripe Jackfruit Cholai (the part which everyone eats) is ground with Jaggery and fried as Unniyappam. I added some Jackfruit pieces also to the batter to get the essence of the texture of jackfruit in the dish.
Ripe Jackfruit (deseeded and chopped – 1 ½ cup
Jaggery – 1 cup
Grated Coconut – ¼ cup
Raw Rice – 1 cup (soaked in water for 1 to 2 hours)
Finely Chopped Fresh Coconut – 3 tbsp
Jackfruit (finely chopped) – 2 pods
Oil or Ghee – to fry the Appams
Grind the Jackfruit, Grated Coconut and the Jaggery in a mixer. Add little water, if required while grinding.
Transfer it to a bowl.
Grind the soaked Rice into a paste in the same mixer with little water to a slightly coarse consistency. This will make the Unniyappam soft than a nice paste. Mix both the Jackfruit paste and Rice Paste in the bowl.
Add the chopped Coconut pieces and mix well.
Add the Jackfruit pieces and stir gently.
Keep aside for 30 minutes.
Heat the Oil or Ghee in a Appam Pan. Add one medium sized spoonful of the paste in each mold of the pan.
Allow to cook till the bottom of the Appams turns golden.
If it is cooked, you can flip the Appam easily with a fork or a back side of a spoon. Allow the other side also to get cooked golden. You can keep flipping the Appams once or twice for cooking them uniformly. Transfer the cooked Appams to a tissue paper so that the excess Oil or Ghee is absorbed by the tissue.
Done! You can store these Appams for two to three days after they are allowed to cool to room temperature.
Ensure you cook the Appams in medium flame only so that the Appams get cooked well inside as well. In high flame, the outer surface would get brown and the insides will still be raw.
You can fry the Coconut pieces in Ghee and add to the batter.
You can add Cardamom powder also. I did not add since I wanted the flavor of the Jackfruit to remain intact.
You can avoid chopped Jackfruit pieces.
Pour the batter to the cavities of the pan when the Oil is hot. But, reduce the flame immediately. Repeat the process for the next set of Appams.