Jackfruit appam or Jackfruit sweet paniyaram is called Gaarige in Tulu . One of the traditional Mangalorean dishes during the monsoon season.
This is a recipe sent to me by a reader friend Sahana. I wanted to post it during Ganesh chaturthi itself, though late, I did not want to miss this recipe.
So tried it with the jackfruit left over after trying Jackfruit payasam. Thank you so much for sharing this traditional recipe on How to make this Gaarige.
Many of us are familiar with manglore buns, this one is so new and relatable to our sweet appam/ paniyaram.
This has to be traditionally deep fried. I chose to use my appam pan/ paniyaram pan.
So it's upto you to decide on which method to choose. I have not seen this in many places in this blog world.
Who ever posted has done it as gaarige, but it is very very similar to the nei appam, banana appam.
So I thought this should be easy for everyone to interpret. Lets learn how to make Jackfruit appam, an easy and simple recipe.
You can follow the same method and use ripe mango too.
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Recipe card
Jackfruit appam, jackfruit sweet paniyaram
Ingredients
- 1 cup Idli rice
- 3 Jackfruit pieces
- ¾ cup Jaggery
- 1 Cardamom
- 3 tablespoon Grated coconut
- 1 Pinch Dry ginger powder Optional
- 2 pinch Cooking soda
- ¼ teaspoon Salt
- Ghee - As needed
Instructions
- Remove the seeds and the thin skin around it and collect the edible flesh of the jackfruit pieces. Chop roughly.
- Wash and soak idli rice for 3 hrs minimum.
- Drain water completely and grind it in a mixer, with jaggery, jack fruit and cardamom, to a smooth batter.
- Transfer to a mixing bowl, add cooking soda, salt and grated coconut (I did not add), dry ginger powder (if adding) and mix well.
- Heat paniyaram pan (Appe pan) and grease with few drops of ghee and pour the batter.
- Cook covered in medium or low flame. After 2 mins, flip and cook with more ghee drizzled over.
- When both sides are golden and cooked from inside, transfer to serving bowl.
Video
Notes
- Make sure to make the appams instantly as we are adding fresh fruit.
- If you set the batter, it will become frothy and may not be good.
- The original recipe she sent, had no cooking soda in it. I added to make sure the appams get cooked inside. If deep fried, may be it will get cooked without soda, but as I made with appam pan, I thought I should add cooking soda.
- I forgot to add coconut, but highly recommend using it.
- Adding salt ensures to bring the sweetness well in this recipe, so do not skip.
Stepwise photos
1. Remove the seeds and the thin skin around it and collect the edible flesh of the jackfruit pieces. Chop roughly.
2. Wash and soak idli rice for 3 hrs minimum. Drain water completely and grind it in a mixer, with jaggery, jack fruit and cardamom, to a smooth batter.
3. Transfer to a mixing bowl, add cooking soda, salt and grated coconut (I did not add), dry ginger powder (if adding) and mix well.
4. Heat paniyaram pan (Appe pan) and grease with few drops of ghee and pour the batter. Cook covered in medium or low flame.
After 2 mins, flip and cook with more ghee drizzled over. When both sides are golden and cooked from inside, transfer to serving bowl.
Serve as such. It tastes great when hot and even when it cools down.
sahana alva says
Awesome Raji ! for trying out this recipe with your own twist! I am sure you relished it .
Raks anand says
Thank you so much for sharing the recipe with me Sahana, I loved it 🙂
sunny says
Thanks for the wonderful recipe! Couple of questions: 1. Can we use canned Jackfruit?
2. How long will it stay good?
TIA.
Subashini N says
Never heard of this...i love jackfruit..the jackfruit that you have used here looks totally different from what we usually get in India..appam looks yum and the clicks are too good...
Raks anand says
Since we add coconut milk should be consumed same day if at room temperature. If in fridge, for 2 days. If you want, you can prepare and keep without coconut milk, stays good for more than a week and just mix coconut milk when needed to make payasam
sunny says
The recipe doesn't say cocounut milk and it is an appam, right, not payasam? I am a bit confused by your reply. Sorry. Can you please clarify again?
And also, can I use canned jackfruit?
Raks anand says
I am sorry, bit confused with the jackfruit payasam and replied you 🙁
Yes you can try with cacnned fruit. Should be consumed within 24 hours better. If deep fried can stay good for 2 days.
kavitha sivakumar says
l love jackfruit..will try when i get jackfruit..very tempting pics
sunny says
Great, thank you very much!
Jayanthi Jayaprakash says
Looks tempting raji.. white marble kind paniyara pan looks cute..where did you get it? can that be used on stove?
Raks anand says
I got this serving dish in Mustafa Singapore. It cant be used for cooking, just serving plate 🙂
Jailakshmi.N.R r says
And Raji, what special about navarathiri dishes any innovative s going on ..........
Jailakshmi.N.R r says
Hi Raji how are u, looking nice and superb clicks , and continuous of nei appam, now great try of jackfruit appam , soon i will try bocoz nw here no season of jackfruit
Jailakshmi.N.R r says
Hi Raji how are u, looking nice and superb clicks , and continuous of nei appam, now great try of jackfruit appam , soon i will try bocoz nw here no season of jackfruit
ram hari says
Can I use jack fruit jam?
Thanks.
Raks Kitchen says
You can try, but mixing won't be easy. So heat to melt and use. Adjust jaggery accordingly
Divya Srinivas says
Can I use rice flour or rice rava instead?
If yes, how much should I use?
Raks Anand says
You can use rice flour. Not sure about rice rava as I have not used it so far. 1 & 1/2 to 1 & 3/4 cups rice flour should be enough I guess.
Maitreyi says
Hi Raji,
Thank you so much for sharing this recipe. I made these today and they are delicious.
Raks Anand says
Thank you for your feedback 🙂
Raks Anand says
Thanks 🙂
Manjula iyer says
I made this appam. Taste is good but not getting cooked well. If I keep for a while it becomes black. Usually when I make paniyaram it comes out well. I tried jackfruit appam with the recipe.
Raks Anand says
Please add little more cooking soda 🙂