Unniyappam brings me so many childhood memories and it is very close to my heart. I make it quite often at home since we all love it. It is a no fail recipe and I am confident to try it for any potluck or get-togethers. I have already posted the regular unniyappam(with rice flour, banana) and wheat flour Banana appam. Recently, when I tried Ela Ada with jackfruit, I reserved some jackfruit pieces for making this appam and it came out so well. Without any delay let us see the preparation steps:
Ingredients:
Raw Rice - 1 Cup
Coconut(Grated) - 1/4 cup
Jaggery - 1/2 Cup
Jackfruit - 1 Cup(finely chopped) or 6 to 8 whole pieces
Sesame seeds - 1/2 tsp
Cardamom Powder - 1/4 tsp
Baking Soda - 1/4 tsp
Salt - a pinch
Ghee/ Oil - fry
1. Remove the seed from the jackfruit pieces and chop it finely.(I just removed the seed and roughly ripped it). Wash and soak the rice for a minimum of 2 hours. In a pan, roast the coconut by adding a teaspoon of ghee. Remove it from flame once it turns golden brown.
2. Meanwhile, grind the soaked rice, jaggery, and jackfruit to a smooth paste by adding a little water.
3. Transfer the batter to a mixing bowl. Now mix the roasted coconut. The batter should be same as the idli batter consistency. It should not be too thin. Add the salt, cardamom powder, sesame seeds and mix well. Finally, mix the baking soda and leave it for 10 mins.
4. In a paniyaram pan, add oil or ghee until 3/4th of the hole(depression). Once it is hot, pour the batter in each hole. Allow it to cook on low-medium flame. Once the bottom turns golden brown, flip to cook the other side too.
5. When cooked, remove and drain on tissue paper.
Serve it warm.
- Instead of soaking and grinding the raw rice, ready made rice flour can be used.
- Instead of cooking it in Ghee, you can opt for coconut oil or other oil as well. If not using ghee for frying, then add one teaspoon of ghee to the batter to enhance the flavor.
- You can also dissolve the jaggery in a little water by heating it in low flame. Then strain impurities from the dissolved jaggery and mix with the rice batter.
- Instead of fresh jackfruit, you can also add 1/2 cup of Chakka Varatti.(Jackfruit Jaggery Jam)
- I have added baking soda and instantly made the appam after 10 mins without fermentation. Since I have added the baking soda, the appam's are very fluffy and soft.
- If you don't prefer adding baking soda then skip it. But, you need to ferment the batter to get soft appams. If using chakka varatti then you can ferment for 3 to 4 hours. If using fresh fruit the batter may tend to spoil based on the weather. So, ferment it only for 1 or 2 hours.
Happy's Cook - Divya
wow...looks superb and yum... wish i could also get hold of some jackfruit to make it
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