I was so delighted yesterday when we had our first cute little guests at our new home.A Robin had built a nest on a tree near our porch with 4 cute torquise colored eggs! Yes first guests are always special and is more close to heart when the special guest brings a smile in you.
And today I am much more delighted to have my first guest in my blog. I have made quite a few friends through blogging world and Kaveri was one among them. I have always admired her traditional recipes that are explained in detail with beautiful pictures and her effort in keeping up our tradition. I have also tried a few recipes from her blog (Pulishery, Vegetable cutlet to name a few- I am yet to post them). When I requested for a guest post, she immediately accepted and sent me this wonderful recipe. Thanks Kaveri!
Hello, I am Kaveri and blog at Palakkad Chamayal. When Shylaja asked me to do one, I agreed immediately. Thank you Shylaja for letting me share a post at your space. Shylaja has a lovely space called Amuthi’s Kitchen where she has shared many traditional recipes and others too. I found it really difficult to come up with a recipe to share as she has shared most of the traditional recipes. So do check out the amazing recipes at her space
Now, I had a box of Chakka Varatti/Jackfruit preserve, which my mom had sent from India. I had wanted to make something out of it and this unniappam came to my mind. I had tasted this a long time back at one of friend’s home in Bangalore.
So here is the recipe:
Makes about 28 to 30 small appams
What you’ll need
Raw Rice/Sona Masoori – 1 cup
Chakka Varatti/ Jackfruit Preserve – ¾ cup
Jaggery – ¼ cup
Scraped Coconut – ¼ cup
Cardamom Powder – ¼ tsp
Salt – pinch
- Wash and soak the rice in water for 4 to 5 hours.
- Then, drain in colander until the water is completely drained. You can spread on a kitchen towel and allow drying in shade for about 10 minutes. The rice should not become completely dry and brittle.
- In a mixie jar, add the rice and grind it without adding any water, until the rice is ground to a fine powder.
- Now add the jaggery, coconut and grind, until well mixed. Also add the chakka varatti and grind.
- Add about ¼ cup of water grind the batter to a smooth paste. If you find the chakka varatti is not getting mixed and is in lumps, then mix with hands and squeeze the chakka varatti, and then grind again.
- Transfer to another vessel, add salt and cardamom powder and mix well.
- Adjust the consistency of the batter to dosa maavu padam/or pouring consistency.
- Heat a appa karol/Kuzhipaniyaram pan, with oil in each of the grooves.
- Pour a small ladle full of the batter into each groove and cook on medium heat for a minutes. Flip the appams to other side and cook for couple of minutes or until a skewer inserted comes out clean.
- Serve warm.
- The consistency of batter is important; if the batter is very thick appams will be hard.
- You can add half oil and half ghee in each groove for frying.
- You can use fresh ripe jackfruit pieces instead of the varatti. Use about 2 cups of Fresh fruit bulbs, grind into a smooth paste along with rice. Adjust quantity of jaggery depending on the sweetness of the fruit.