Jackfruit / Chakka Unniyappam


1 cup raw rice / pachari
1 cup jackfruit, chopped ( 1 cup jackfruit pulp )
1 cup jaggery, grated
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp cardamom powder
1/4 tsp cumin powder
2 tbsp coconut bits
1/2 tsp black sesame seeds
1 tbsp ghee
oil for frying


  1. Wash and soak the raw rice in water for 3 hours.
  2. In a blender, add the chopped jackfruit pieces and puree / blend it well to a smooth paste/ pulp and keep it aside.
  3. Melt the grated jaggery in a sauce pan adding about 1/2 cup of water.
  4. In a blender, add drained rice and strained hot jaggery syrup and grind for 2 minutes.
  5. Then add the jackfruit pulp, cardamom powder, baking soda, cumin powder and salt and blend well until the batter is smooth. Transfer this to a bowl.
  6. Heat ghee in a small frying pan and fry the coconut bits till light brown.
  7. Add this fried coconut bits and sesame seeds to the batter and mix well. Keep this batter covered for 15 minutes.
  8. Heat oil in an unniyappam  pan at medium flame.
  9. When oil becomes hot, pour a spoonful of batter into each hole and cook on low-medium flame till the sides gets cooked.
  10. Then turn it using a skewer or spoon gently and cook the other side until it turns golden brown colour and cooked.
  11. Remove from the pan and drain them on a paper towel…Serve hot..

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