Appams are usually made with ripe Banana. In this recipe, you will see how to use ripe whole Jackfruit bulbs to make tasty Appams. This is a variation of the appam by stuffing the bulbs with rice flakes, coconut, sugar, cardamom powder and dates. The stuffed Jackfruit Appams tastes juicy and sweet. They are crispy on the outside and soft inside. It is a very tasty snack.
Jack Fruit Bulbs – 8
Whole Wheat Flour (Atta) – ½ cup
Semolina (Rawa/Sooji) – 3 tbsp
Corn Flour – 2 tbsp
Sugar – 3 tbsp
Salt – a small pinch
Turmeric Powder – a pinch
Eno Fruit Salt – a small pinch
Water – as required
Oil – for deep frying
Thick Poha (Aval / Flattened Rice) – 1 cup
Freshly Grated Coconut – 1/3 cup
Sugar Granules or Powder – 3 tbsp
Dates – 6 (finely chopped)
Dry roast the Poha till the color starts changing lightly and it becomes crispy. (You can microwave it for a minute. Stir them well and repeat this process 2 more times). Allow the Poha to cool. Crush it with fingers. Add Sugar and Coconut. Mix them well. Mix all the chopped Date Fruits. Keep aside.
Take whole Wheat Flour, Semolina, Corn Flour, Sugar, Salt and the Turmeric Powder in a mixing bowl.
Add water and make a smooth and thick batter. Keep aside.
Heat the Oil in a frying pan for deep frying.
Stuff the Poha stuffing in the deseeded Jackfruit Bulbs. Hold each Jackfruit bulb tightly with fingers and close the opening.
Dip it in thick batter and drop gently in hot Oil. You can drop 3 to 4 jack fruit stuffed bulbs at one given time.
Fry them till golden brown. Transfer them to a paper towel so that excess Oil is absorbed by the napkin.
Serve hot or cold as a tea time snack.