Chakka Unniyappam /Jackfruit Unniyappam

by SobhaKesavan
Chakka Unniyappam or Jackfruit Unniyappam is a delicious snack prepared using Chakka or Jackfruit puree. Chakka Unniyappam is very popular during festive occasions and other social gatherings. Ripe Jackfruit is required for preparation of Chakka or Jackfruit Unniyappam. The sweet delicacy is unique and special with jackfruit pulp blended with jaggery syrup and other ingredients and fried in an Appachatti. Jackfruit is very nutritious, rich in vital ingredients required for body. You can explore a well detailed Chakka or Jackfruit Unniyappam recipe here.
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Votes: 2
Rating: 4.5
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Pazhutha Chakkachula(after removing the seeds etc. from it, Ripe Jackfruit pulp) - 10 Nos
  • Soaked Rice(Keep the Rice in water for about 1 to 2 hrs to soak it properly) - 250 g
  • Copra pieces(Dried Coconut) - 1/2 cup
  • Jaggery syrup - 2 cups
  • Coconut/Refined Oil or Ghee(As required for making Appam) -
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
  • Pazhutha Chakkachula(after removing the seeds etc. from it, Ripe Jackfruit pulp) - 10 Nos
  • Soaked Rice(Keep the Rice in water for about 1 to 2 hrs to soak it properly) - 250 g
  • Copra pieces(Dried Coconut) - 1/2 cup
  • Jaggery syrup - 2 cups
  • Coconut/Refined Oil or Ghee(As required for making Appam) -
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. For preparing Chakka Unniyappam /Jackfruit Unniyappam, first prepare jaggery syrup by boiling 2 cups of water. Add 5-6 pieces of Jaggery in this boiled water, stir it and when the Jaggery pieces are melted in the water, use this syrup. If there is any impurities in the syrup, filter the syrup before using it.Grind the Chakkachulakal in a mixer along with Jaggery syrup (if required some water also can be added in this paste at the time of grinding) and keep this paste aside
  2. Also grind the soaked rice along with some water and add this paste into the ground Chakkachula paste.
  3. Add the Copra(dried Coconut) pieces into this mix, stir the mix well and keep it aside for about 30 minutes. (If required about 1/8 tsp of Cardamom powder for getting good flavour and taste).
  4. Heat the Oil/Ghee in an Appachatti/Appakkaara (as shown in above picture) and put one middle size spoonful paste in each chamber of the Appachatti/Appakkaara and allow to cook properly in the Oil/Ghee.
  5. When one side of the Appam is cooked well, turn it to other side and allow to cook the other side also in the Oil/Ghee.
  6. When the colour of the Appam(s) turns into golden, take them out by using a small sieve and keep them in a plate.
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