Easiest Way to Best at dinner Vazhanayila Appam(jackfruit dumblings)
Easiest Way to Best at dinner Vazhanayila Appam(jackfruit dumblings) Delicious, fresh and tasty.
Vazhanayila Appam(jackfruit dumblings). Vazhanayila Appam(jackfruit dumblings) Jackfruits are high- fibre,vitamin and mineral rich fruit. It can be consumed afresh as delicious fruit. It can as well be used for making varieties of dishes.
In a big bowl add jackfruit paste,jaggery syrup and coconut.
Add rice flour little by little and make a smooth dough like that for chappathi.
It should not be too thick or too loose.
You can cook Vazhanayila Appam(jackfruit dumblings) using 5 ingredients and 1 steps. Here is how you achieve that.
Ingredients of Vazhanayila Appam(jackfruit dumblings)
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You need of rice flour (Puttupodi).
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Prepare of coconut grated.
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Prepare of Jackfcruit cleaned and grated.
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You need of Sugar (molasses ).
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Prepare of ginger cardamom Dried , and jeerak powdered.
Add water if necessary or the dough is too thick.
Make cones from the Vazhanayila / Ednailla /Bay leaves using a toothpick.
Kumbilappam aka Chakka Kumbulappam, Chakka Appam, Vazhanayappam, Theraliyappam is an authentic snack food of Kerala.
Its prepared by cooking jackfruit bulb with rice flour, grated coconut and jaggery.
Vazhanayila Appam(jackfruit dumblings) step by step
- Mix the puttupodi with the grated or blended jackfruit, sugar,and the spices powder.Make it soft by the hand. If the dough is hard,add little boiling water.Add a pinch of salt.Make small dumblings and fill them in small cones made of vazhanayila.Cook in an idly cooker for 10 minutes. The Kumbil appam or vazhanayila appam with sweet aroma is ready to serve.
This mixture is then wrapped and steamed in fresh green Edanailla /Bay Leaves /Vazhanayilas shaped into cones (Kumbils).
Chakkayappam is commonly made snack, at most homes in Kerala during the Jackfruit season.
These are dumplings made out of jackfruit puree, jaggery, coconut and rice.
Rice dumplings or appam filled with jackfruit mixture is covered in banana or plantain leaf and its then steamed to form the white coloured Elayappam.
As in the case of various jackfruit recipes cardamom pods are also added for a traditional flavour.
