Last Updated on 4 months by Neha Deshmukh

Jackfruit Appam Recipe – Authentic Indian Sweet Pancakes with Jaggery

Introduction

Oh, Appam! Just the name brings back memories of festive seasons and my grandmother’s kitchen, filled with the sweet aroma of jaggery and ripe jackfruit. These aren’t your average pancakes – they’re little pockets of joy, perfectly crisp on the outside and wonderfully soft inside. I first made these myself during Onam, and honestly, it was a bit of a learning curve! But trust me, the effort is so worth it. Today, I’m sharing my perfected Jackfruit Appam recipe with you, so you can experience this authentic Indian sweet too.

Why You’ll Love This Recipe

This Jackfruit Appam recipe is special for a few reasons. It’s a delightful blend of sweet and subtly spiced flavors. The combination of ripe jackfruit and jaggery is simply divine. Plus, it’s a fantastic way to use seasonal jackfruit! These appams are perfect for festivals, celebrations, or just a cozy afternoon treat.

Ingredients

Here’s what you’ll need to make these delicious Jackfruit Appams:

• 2 cup Rice flour
• ?? cup Jaggery
• 15 Ripe Jackfruit pieces (pureed) – about 1.5 cups
• 2 Cardamom pods (crushed)
• ?? cup Coconut pieces – about ¾ cup
• 1 teaspoon Ghee/clarified butter
• ?? cup Water – about ½ cup
• Peanut oil (for frying)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Jackfruit: Selecting and Preparing Ripe Jackfruit

Choosing the right jackfruit is key. You want a ripe one that yields slightly to pressure. The aroma should be sweet and fruity. To prepare it, simply cut it open, remove the seeds (you can save these to roast later!), and scoop out the flesh. For this recipe, we need a fine puree – so make sure to blend it well, without adding any water.

Jaggery: Types and Substitutions

Jaggery is unrefined sugar, and it gives these appams a beautiful, caramel-like flavor. You can use any type – dark or light – depending on your preference. If you can’t find jaggery, you can substitute it with brown sugar, but the flavor won’t be quite the same.

Rice Flour: Choosing the Right Grain

I recommend using a fine rice flour for the best texture. Avoid coarse varieties, as they can make the appams grainy.

Coconut: Fresh vs. Dried – Which to Use?

Traditionally, fresh coconut is used, and it adds a wonderful aroma. However, dried coconut works perfectly well too! If using dried, you can rehydrate it slightly by soaking it in warm water for about 10 minutes, then draining it well.

Regional Variations in Appam Recipes

Appam recipes vary across South India! In Kerala, you’ll find versions made with fermented rice batter. In Tamil Nadu, they might be slightly sweeter. My recipe leans towards a Karnataka-style appam, with a focus on the jackfruit flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind your ripe jackfruit into a fine puree. Remember, no water needed! Set this aside.
2. Next, melt the jaggery with ½ cup of water in a saucepan. Bring it to a boil, then simmer for a few minutes until the jaggery is completely dissolved. Strain this syrup through a fine-mesh sieve to remove any impurities, and let it cool completely.
3. In a large bowl, combine the jackfruit puree, cooled jaggery syrup, rice flour, coconut pieces, ghee, and crushed cardamom. Add ½ cup of water and mix everything together until you have a thick pancake batter. Don’t worry if it seems a little lumpy at first – it will come together as it rests.
4. Now, cover the bowl and let the batter rest for at least 30 minutes. This allows the rice flour to absorb the liquid and develop a better texture.
5. While the batter rests, heat peanut oil in an Aebleskiver/appakara pan (the pan with round indentations) over medium heat – around 365°F (185°C).
6. Once the oil is hot, carefully pour the batter into each cavity of the pan, filling them about ¾ full.
7. Cook for about 3 minutes, or until the bottoms are golden brown. Then, gently flip the appams and cook the other side for another 4 minutes, or until golden brown and cooked through.
8. Remove the appams from the pan and place them on a plate lined with paper towels to drain any excess oil.
9. Repeat with the remaining batter.

Expert Tips

Here are a few tips to help you make the perfect Jackfruit Appams:

Achieving the Perfect Appam Texture

The key to a good appam is the batter consistency. It should be thick enough to hold its shape but still pourable.

Troubleshooting Common Issues (Batter Consistency, Sticking)

• Batter too thick? Add a tablespoon of water at a time until you reach the desired consistency.
• Appams sticking to the pan? Make sure the oil is hot enough and that the pan is well-seasoned. A little ghee added to the oil can also help.

Maintaining Oil Temperature for Even Cooking

Keep the oil at a consistent medium heat. If it’s too hot, the appams will burn on the outside before they cook through. If it’s too cold, they’ll absorb too much oil.

Variations

Want to switch things up? Here are a few ideas:

Vegan Jackfruit Appam

Simply substitute the ghee with a vegan butter alternative or coconut oil.

Gluten-Free Adaptations

This recipe is naturally gluten-free, as it uses rice flour!

Spice Level Adjustments (Adding Nutmeg or Cloves)

My grandmother always added a pinch of nutmeg or cloves for extra warmth. Feel free to experiment!

Festival Adaptations (Onam, Ganesh Chaturthi)

These appams are traditionally made during Onam and Ganesh Chaturthi. You can add a sprinkle of edible glitter for a festive touch!

Serving Suggestions

Serve these Jackfruit Appams warm, as a festive sweet or a delightful snack. They’re delicious on their own, or you can pair them with a dollop of yogurt or a scoop of ice cream.

Storage Instructions

Leftover appams can be stored in an airtight container at room temperature for up to 2 days. Reheat them gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

What is the best way to puree jackfruit for this recipe?

A high-speed blender works best! Make sure the jackfruit is ripe and doesn’t have any seeds.

Can I use coconut milk instead of water in the batter?

You can! It will add a richer flavor, but the texture might be slightly different.

What is the shelf life of jackfruit appam?

They’re best enjoyed fresh, but they’ll stay good for up to 2 days if stored properly.

What type of oil is traditionally used for making appam?

Peanut oil is the most traditional choice, but you can also use vegetable oil or coconut oil.

How can I tell when the appam are cooked through?

A good test is to insert a skewer into the center – it should come out clean. They should also be golden brown on both sides.