Whats Cooking
inspiring to cook n bakeCategories
- Basics
- Beauty
- Beef, Mutton And Pork
- Beverages, Smoothies And Juices
- Break Fast Dishes
- Cakes, Cookies And Bakes
- Chocolate, Ice Creams And Frozen Treats
- Cocktails, Mocktails And Wines
- Continental And Indian Breads
- Desserts
- Dips, Chutneys And Sauces
- Masalas
- Paneer
- Pickles, Preserves And Jams
- Poultry And Egg
- Rice, Noodles And Pasta
- Salads And Sandwiches
- Seafood
- Snacks, Sweets And Savories
- Soups, Starters And Accompaniments
- Vegetarian
Feedback
DISH NAME : CHAKKA UNNIAPPAM (JACKFRUIT RICE FLOUR DUMPLINGS)
Preparation Time : 15 minutes+ resting time
Cooking Time : 20 minutes
Description
Unniappam is also known as karolappam in some places. This is a traditional Kerala snack. In some temples unniappam is served as prasadam(offering given to devotees after rituals). This snackn is made in a special vessel with depressions.
The jackfruit is a huge, spined, oval fruit that is believed to have been first cultivated in Indian rainforests.The fruit is the largest fruit in the world.The exterior of the fruit is not edible, but the flesh and seeds are commonly consumed. Jackfruit is the national fruit of Bangladesh. Raw jackfruit is very popular and in great demand after studies revealed that it is good to control diabates. However ripe jackfruit is very sweet and hence spikes up sugar levels.
Note
1) Should be kept in fridge. Will stay good only for 2 days when kept outside.
2) A special vessel with around 7depressions/ holes are used to make unniappam/ karolappam. This vessel is filled with oil to about 3/4th and then batter is poured into these depressions.These vessels come in different types-non stick, iron or aluminium. Traditionally iron ones are used.
| Quantity | Name |
|---|---|
| 0.5 Cup | Jackfruit, ripe |
| 0.5 Cup | Jaggery |
| 0.5 Cup | Rice flour |
| 0.25 Cup | Coconut,grated |
| 1 Pinch | Soda bicarbonate (optional) |
| 1 Pinch | Cardamom powder |
| 1 Pinch | Dry ginger powder |
| 2 Tbsp. | Semolina |
| 2 Cups | Coconut oil to deep-fry |
| 1 Tsp. | Clarified butter/ghee |
| 0.5 Cup | Water (approximate) |
Method
1) Cut jackfruit & pulp it.
2) Melt jaggery with .25 cup water to make a syrup. Strain for impurities and keep aside.
3) Mix jackfruit with rice flour, semolina, cooled jaggery syrup, cardamom, ghee, coconut grated, dry ginger powder and soda bi-carbonate.The batter should be thick and of pourable consistency. I used around .5 cup water. Do not pour water at one go. Add little by little. Keep aside for 30 minutes.
4) Heat coconut oil in unniappam mould till 3/4th.
5) When oil is hot, pour around 1.5 tbsp of batter into each mould. Reduce flame to medium. If your mould has small depressions, reduce batter. The batter should just be enough to fill the hole. When one side is done, turn to fry the other side. Unniappams should be nice golden brown. Fry in medium heat, so that insides are cooked well. I use a skewer to turn and also to remove the unniappams.
Serving Suggestions
Serve warm or at room temperature.