450gms (16 oz) Jackfruit bulbs (riped)
450gms (16 oz) Jaggery (dark, grated)
2 cups (16 oz) Rice Flour (Rice Powder)
4-5 Cardamom (Elaichi) (seeds removed and crushed)
2-3 tbsp Coconut (pieces finely chopped)
Malabar or Banana Leaves (for wrapping)
How to make Chakka Appam:
Chop the jackfruit into thin slices and pressure cook with 1/2 cup water till it becomes soft.
Remove the cooked jackfruit from the gas flame and mash the pulp well.
Melt jaggery in a heavy bottomed pan.
Stir the mashed jackfruit and cook it on a medium heat for about 15 minutes.
Keep on stirring it till the mixture becomes thick and appears jam-like.
Now, allow the mixture to cool down.
Now, mix in the rice flour into the cooled pulp, adding just enough to form a soft dough.
Mix in some coconut and crushed cardamom.
Place small amounts of the above mixture on Malabar or Banana Leaves and wrap well, sealing all the edges using a toothpick if necessary especially when using the malabar leaves.
Steam the contents for about 15-20 minutes.
Serve warm or at room temperature.