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Monday, July 25, 2022

Chakka Unniyappam (2nd Version) | Instant Jackfruit Fritters (No Leavening Agents & No Fermentation)

The traditional unniyappam as we know are made using rice flour, jaggery and palayamkodan or mysore banana. The batter is rested for 6-7 hours to ferment. I have also posted rava-dates unniyappam which is another intersting one, check out here if interested. Now there are instant unniyappams made using baking soda and so unniyappam making is no more fuss. But using baking soda adds to the taste as oil is more absorbed while frying. How about trying something different than the traditional one ? I have tried making unniyappams with rava and dates, which I have posted the link here. 

I have posted chakka unniyappam by adding baking soda but this time I have made an instant version of the same unniyappams using very few basic ingredients available at home. I have not rested the batter more than 10 minutes and I have not used any leavening agents like baking soda, baking powder. The result is soft and delicious unniyappams and the best part is these can be prepared quickly without any resting. I have used puttu podi or coarsely powdered rice powder. I have used store brought packet puttu podi and maida is also added for the softness. The warm jaggery syrup is poured in the flours and a batter of flowing consistency is made. The coarse powder of my puttu podi was more than usual puttu podi (it was like upma rava) so I had to add more water to adjust consistency. Its better to use the less coarse puttu podi for making these unniyappams. Also, as I used the more coarse puttu podi, the unniyappams were very crisp like neyyappam on the outside and soft inside. If you like the crisp outer cover then go ahead and try making with the more coarse puttu podi. Enjoy with black coffee !!

Preparation time ~ 10 minutes
Cooking time ~20 minutes
Author ~ Julie
Serves ~ 20-24 unniyappams
ripe jackfruit bulbs 12-15 paste almost 1 cup
jaggery 3/4-1 cup
coarse rice flour / puttu podi 1 cup
all purpose flour / maida 1/2 cup
dry ginger powder / chukku podi 1/2 tsp
sesame seeds / ellu 1 tsp
cardamom powder / elakka podi 1/2 tsp
water 1 3/4 cup 
salt a pinch

ghee 1 tbsp
coconut bits / thenga kothu 2 tbsp
cumin seeds / jeerakam 1 tsp



  • Use 3/4 cup water to melt the jaggery and strain the impurities.
  • Add the puttu podi, maida and salt in a bowl. Add the hot jaggery syrup to this. Mix and keep aside till the mix becomes slightly cold.
  • In the meantime, add ghee. Add the cumin seeds, when this sizzles add the coconut bits. Fry until golden brown. Add to the prepared batter.
  • Add the dry ginger powder(chukku podi), elakka podi(cardamom powder), sesame seeds. 
  • Add the water(1 cup) to adjust the batter consistency. Depending on the coarse texture of puttu podi, reduce or increase the amount of water.
  • Heat a uniyyappam chatti and add oil 3/4 th of each cavity. When the oil is hot, pour spoonful of batter into each cavity almost full.
  • Wait till the bubbles subside a little and the sides of the unniyappam look slightly browned. It may take longer than usual unniyappam to cook as it has ripe jackfruit pulp. Flip the other side and fry again to get even browning.
  • Using a toothpick or fork, remove from oil. Place on paper towels and repeat making the unniyappams till you finish the batter.

* I used a mix of idiyaapam podi and puttu podi to get the less coarse texture of puttu podi. Depending on the coarse texture of puttu podi, add idiyaapam podi or make without adding.

1 comment:

Angie's Recipes said... Best Blogger Tips

They look absolutely irresistible. Wish I could find some jackfruit to try!