Hi
All,
After
visiting Kerala I got addicted to Kerala foods😍.Kerala
cuisine is unique and it is very natural.Recently I tried Chakka
Appam ( Steamed Jack fruit rice) and here Iam sharing the recipe with
you.
As
tomorrow is Varalakshmi Viratham and I have to clean the house , make
ravaladdo and so many pending works are there, so I quickly move to
recipe today.
SERVINGS
: 10 cakes.
INGREDIENTS
:
Jack
fruit / pazhapazham – 8 pcs (recipe here)
Jaggery
– 1/2 cup
Roasted
rice flour – 3/4 cup.
Grated
coconut – 1/4 cup.
Cardamom
– 5 pods.
Banana
leaf – for steaming.
METHOD
:
- Sieve rice flour twice and dry roast it for 3 mins without burning.
- Powder cardamom and keep it aside.
- If your jackfruit is much ripe and soft , you no need to boil.Else if it is little hard boil it.
- Add jackfruit in 2 cups of water and boil till it softens, drain the water and let the jackfruit come down to room temperature.
- Grind jackfruits to fine puree.
- Heat 1/4 cup water in a wide pan and add jaggery to it and boil till jaggery melts.
- Now add jackfruit puree and boil till the mixture thickens to creamy consistency.
- Add rice flour, coconut, cardamom powder and mix well.
- Keep mixing till the mixture forms a soft dough , remove from flame and let it come down to room temperature.
- Cut banana leafs to desired size and heat slightly in flame ( this is done to prevent leaf from tearing while folding).
- Grease the banana leafs with ghee and place 2 tablespoon of mixed dough in middle.
- Gently flatten the dough with palm and fold the leaf. If needed you can knot the folded leafs with thread.
- Steam the folded leafs in idli steamer for 15 mins till the banana leafs changes its colour.
- When done remove from flame , open the leafs and enjoy the Chakka appam with evening tea.
- The appam stays good even for 2 days when refrigerated.
Note
:
1)
You can increase the jaggery level upto your taste , as we like it
mild sweet I added medium amount of jaggery.
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