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Thursday, May 06, 2021

Chakka Appam | Steamed Jackfruit Parcels(Step by Step Pics)

Chakka appam as the name suggests, an appam steam cooked with ripe jackfruit bulbs, rice flour, grated coconut, jaggery. This is a very filling and delicious snack that you can make for kids and elders. The color of this appam is orangish brown because of the use of jackfruit bulbs and jaggery. I have already posted chakka ela ada that uses chakka varetti to make the filling in the regular ada which is a yummy snack too. But compared to the chakka ada this one is more simpler and easier to put together as you can mix all together in a go and make the dough if you have cooked jackfruit bulbs ready in fridge. I usually do that to get things more simpler and faster, also helps preserve the jackfruit bulbs for a couple of more days than storing the ripe jackfruit as it is.There are numerous jackfruit recipes that I have tried earlier and have posted here, read more at the end of this post for more recipes. Do give this yummy chakka appam a try this season and enjoy with a cup of black coffee!!




Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~ 5-6 appams
Author ~ Julie
Ingredients
rice flour /ari podi (idiyappam) 1 cup
chakka / jackfruit 1.5 cups cooked
jaggery / sharkara 1 cube /1/3 cup puree
grated coconut 1/2 cup
chukku podi / dry ginger powder 1/4 tsp
salt a good pinch



Method
  • Clean the jackfruit, remove the bulbs. Chop the ripe jackfruit bulb in pieces or if its nicely ripe then avoid chopping and add this in a cooker. Add half a cup of water and pressure cook for 2 whistles or till cooked.

 
  • Melt the jaggery in 1/4 cup water and strain the impurities. Keep aside.
  • In another bowl, add the rice flour, grated coconut, cooked jackfruit along with left out water,  salt and chukku podi. Make a dough by mashing the cooked jackfruit, you may not need much water after adding the left out cooked jackfruit water along with jaggery syrup little by little. Add more water (if needed). The dough should be loose and spreadable. Its better to keep the dough loose, sticky than a smooth dough as the sticky dough yields a softer appam than making with a smooth dough.
  • Wash and clean the banana leaves, cut in small pieces. And spread spoonful of dough and spread thin(if you find it hard to spread the dough then dip your hands in cold water). Fold the spread leaf in half and keep aside.
  • Heat water in a steamer and place the prepared appams in it. Cook till the banana leaves are wilted and the appam looks cooked. Repeat the step of making appams till you finish making all appams(its better to avoid stacking the appams together and steaming only 3 or 4 at the max to cook faster). Remove from the steamer and serve warm.



NOTES
* The cooked jackfruit to rice flour should be 2:1, meaning the rice flour should be just added to bind and don't add more rice flour else cooked appam will be hard and the dough should be of loose consistency than smooth or hard dough.
* The jaggery syrup can be altered as per tastes and sweetness of ripe jackfruit.
* Chukku podi or dry ginger powder takes care of any stomach upset due to ripe jackfruit.

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