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.
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.