Chakka Unniyappam can be prepared using fresh Jack fruit puree or using Jack fruit preserve/ concentrate called Chakka Varatti. Using Chakka varatti this unniyappam is more tasty because of the concentated fruit pulp and the spices gives a rich fruity taste. If you are preparing this unniyappam using fresh jack fruit, use a cup of jack fruit puree (puree the carpels in blender without adding water) for the below mentioned quantity and follow the same procedure.
This unniyappam can be made in bigger size by directly dropping a small ladle full of batter on a hot oil. Flip the paniyaram using a spoon once the bottom side cooks and fry the the other side too till brown colour. This fritters can be stored for a month in air tight containers.
INGREDIENTS:
This unniyappam can be made in bigger size by directly dropping a small ladle full of batter on a hot oil. Flip the paniyaram using a spoon once the bottom side cooks and fry the the other side too till brown colour. This fritters can be stored for a month in air tight containers.
INGREDIENTS:
Raw rice- 2 cups
Jaggery, grated - 1 ½ cups
Water- 1/2 cup
Cakka Varatti - 1/2 cup (or)Fresh Jack fruit puree- 1 cup
Cardamom- 4
Dry ginger- 1 inch piece
Cumin seeds/ Jeera-1/2 teaspoon
Ghee- 1 tablespoon
Coconut, chopped- 1/4 cup
- Soak the rice in water around 1-2 hours. Drain water from rice.
- Powder the rice using a blender. It is not necessary to powder it too fine.
- Grate the jaggery and add half a cup of water and turn on the heat.
- Dissolve the jaggery and allow to reduce and form the syrupy consistency (one string- If you drop the syrup from spoon last drop has to form string. If you touch the syrup in between fingers it should form a string ).
- In a bowl add the chakka varatti and add the warm jaggery syrup over it. dissolve the chakka varatti using a spoon/ ladle.
- Powder cardamom, dry ginger and cumin seeds together as a fine powder and add in the bowl.
- Add the rice flour a tablespoon at a time and mix well till you finish the whole lot.
- In a pan heat a tablespoon of ghee and roast the coconut till golden colour. Add this roasted coconut with the ghee into the batter; Mix well.
- Add 1/4- 1/2 cup of water to make the batter little runny (dosa batter consistency) to pour easily.
- Allow this batter to ferment about an hour till small bubbles appear on top.
- Heat the Kuzhi Paniyaram pan and add half a teaspoon of oil on each well.
- Pour a teaspoon of batter/ fill till the top and fry them on low flam till brown colour by covering with a lid.
- After sometime turn the side of the paniyaram and cook the other side too till brown colour.
- If you want soft paniyaram do not allow them to fry till deep brown colour cook only golden brown colour.
- This paniyaram can be made in bigger size by directly dropping a small ladle full of batter on a hot oil. Flip the paniyaram using a spoon once the bottom side cooks and fry the the other side too till brown colour.
- If you cook till light brown colour, you will get more jack fruit flavour. But it spoils fast.
- If you are planning to keep for loner period fry them till brown colour.
- Drain the excess oil using paper towel and store in air tight container.
delicious and sweet treat
ReplyDeletelove any kind of appam, love to have some now
ReplyDeletewow..innovetive thought dear..yummy
ReplyDeleteLooks so tempting! My grandma used to make chakka paniyaram and had completely forgotten about it. Thanks for sharing!
ReplyDeletesuch an authentic dish.. love it anytime. i love even the ones made with bananas
ReplyDeleteGr8 Dish dear. new to me, but looks yummy and innovative....
ReplyDeleteTempting snack
ReplyDeletevery healthy & cute ones !!!
ReplyDeleteCan the same equivalent ingredients be used for Jackfruit appam, but instead of making Jaggery syrup, can the soaked and drained rice be ground to a paste with Jaggery and jackfruit?
ReplyDeleteYes you could do if you are sure about the purity of the jaggery. Generally syrup is made to remove the adulterants.
Delete