‘Pelakkai Appo’, as it is called in the Tulunadu, is a favourite snack in the monsoon season. It is a very unique snack which is crisp from outside but spongy and soft from within. Jackfruit Dumplings can be consumed as is and I bet you, you can’t eat just one once you start having it. It is traditionally deep fried in coconut oil. The batter should be thicker than dosa or idli batter. But, don’t worry, just in case, the batter has become thin, there is an alternative. You may use your appam tawa and pour the batter on it and relish this dish as ‘Jackfruit Appam’. It tastes almost the same minus the coconut oil flavour. Let’s get started preparing this mouth watering dish.
Total time: 5 hours
Preparation time: 4.5 hours
Cooking time: 30 minutes
Servings: 50 dumplings
Ingredients:
Dose rice: 2 cups (Soaked for about 4 hours)
Grated coconut: 1.5 cups
Jackfruit carpels: 1.5 cups
Salt to taste
Jaggery: 1.5 cups
Method:
- Soak rice for about 4 hours
- Grind rice, jaggery and coconut together
- Add jaggery to the above and grind again, finely (do not add much water while grinding. The consistency is very important. It shouldn’t be free flowing)
- Add salt and mix well
- In a deep bottomed pan heat coconut oil
- In the hot oil, fry jackfruit dumplings in medium flame till it turns golden brown
- Remove the dumplings out of oil, remove excess oil and serve it hot
Note:
- It is very important to have the batter of a thicker consistency than that of the dose batter, for this dish
- It tastes best when hot and fresh. Deep fried dumplings can be preserved and relished up to 2 to 3 days
Jackfruit Appo stories:
Just recently my father in law who had been to our native, upon his return, got this snack from there. And my little daughter, who loved it a lot, demanded that I prepare the same. Thankfully, the season of jackfruit is still on and I had some of it at home, so I quickly prepared it for her. For, even I wanted to hog it. Rainy season and hot jackfruit dumplings along with hot beverages are a perfect combo. The right proportion of jaggery: coconut: rice: jackfruit is important to get the right taste and in the presence of a little salt, makes a big difference to this dish. The coconut oil imparts a unique flavour to this dish which is beyond words. To know it, why don’t you try it?
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