Post by @handfulofflour

Jackfruit Guliappa Recipe: We call these as guliappa but they have many names regionally. In Tamil Nadu, these are called paniyaram, in some parts of Kerala they are called appe. These are medium sweet, and unlike rice and lentil ones, are more soft in the middle due to the jackfruit. ** if you don’t have the appe pan- you can still use the batter in other ways ( scroll to the bottom of the caption for more info) 2 cups raw rice / dosa rice 1 cup freshly grated coconut 1.5 cup chopped ripe jackfruit, cut into small pieces 1/2 cup jaggery Cardamom seeds extracted from 6-8 cardamoms Salt to taste, I use rock salt/ sea salt crystals Ghee for frying Soak the raw rice overnight, or for at least 4 hours. Wash it well and drain all the water thoroughly before grinding. Grind the rice along with the coconut, jackfruit, jaggery, cardamom and salt, adding water little by little until you get a smooth batter with a pouring consistency, similar to idli batter. Proportions may always vary depending on the type and softness of the jackfruit used, so adjust batter consistency if needed. Grease an appa pan with ghee. Once hot, pour the batter in as shown in the video. Cover and cook on a low flame — if the heat is too high, the outside may cook too quickly while the inside stays undercooked. Flip, add a little more ghee, and cook until done. You may insert a toothpick to check if it’s cooked inside. But remember these tend to be soft compared to normal rice and lentil ones. These are best eaten just as they are and warm with ghee— no chutney needed. If you don’t have an appa pan, you can make the batter slightly thicker, shape it into small balls with your hands, and deep fry them in oil instead. You could also make a thick dosa on a dosa pan. #jackfruitrecipes #southindianrecipes #southindianbreakfast #jackfruit #mangaloreanfood