Ingredients

• 200 g (1 cup) - raw rice (pachari)
• 80 g - grated coconut
• 7-10 ripe jackfruit bulbs
• 1/4 tsp - cardamom powder
• 1/4 tsp - dried ginger powder (chukkupodi)
• 150-200 ml - melted and sieved jaggery
• 3-4 tbsp - ghee

How to Make Jackfruit Unniyappam - Godu Appo

• Wash and clean raw rice and soak in 3 cups water for 5 hours.
• Drain out water thoroughly and make a smooth paste in mixer (in batches) with grated coconut and chopped jackfruit bulbs. Use only very little water (1-2 tbsp) during grinding.
• Finally add melted and sieved jaggery, cardamom powder and dried ginger powder. Batter should not be very thick. It should be of pouring consistency. Keep aside the batter for 2-3 hours to allow it to ferment.
• Heat unniyappam kadai on a medium heat. Sprinkle each mould with 1/2 tsp ghee.
• Pour batter in each mould. Sprinkle a little ghee again over batter. Cover with a lid and cook on low-medium heat for 8-10 minutes until the edges separate from the kadai moulds and you start getting a nice aroma.
• Flip them over and cook again for 8-10 minutes.
• Recipe Courtesy: Niya's World