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5 from 2 votes

Jackfruit appam, jackfruit sweet paniyaram

Jackfruit appam or Jackfruit sweet paniyaram is called Gaarige in Tulu . One of the traditional Mangalorean dishes during the monsoon season.
Prep Time10 mins
Cook Time30 mins
Soaking time3 hrs
Course: Snack
Cuisine: Indian
Servings: 20 Paniyaram


  • Idli rice – 1 cup
  • Jackfruit pieces – 3
  • Jaggery – 3/4 cup
  • Cardamom – 1
  • Grated coconut – 3 tbsp
  • Dry ginger powder 1 pinch Optional
  • Cooking soda – 2 pinches
  • Salt – 1/4 tsp
  • Ghee – As needed


  • 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.



  • 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.