Jack fruit is the main ingredient of this recipe. As we know it has many nutritional properties. Vazhanayila or Indian bay leaf is used to make this appam. In addition to give flavor to the dish, vazhanayila is also beneficial for aromatherapy, hair treatments and to treat various respiratory problems.
Ripe jack fruit pulp – 1 cup
Scraped jaggery – 1 cup
Grated coconut – 1 cup
Cardamom powder – 1/2 tsp
Ginger powder – 1/2 tsp
Rice flour – 2 cups
Indian bay leaf/Vazhanayila – 10 nos
- Boil scraped jaggery with enough water to make jaggery syrup. When it melts, strain it and allow to cool.
- Fold the bay leaves, like a cone-shape and pin it with toothpicks and keep aside.
- Take small amount of grated coconut and scraped jaggery mix well and keep aside for filling the center of cone.
METHOD TO PREPARE:
In a bowl add rice flour, jack fruit pulp, grated coconut, cardamom powder, ginger powder and mix it well with hands by adding little by little jaggery syrup into it. And make a smooth dough, should not be too thick or too loose.
Now take a folded bay leaf. Fill the dough in the center of it, add a little grated coconut and scraped jaggery mixture and cover it with the dough.
Fill all the dough in the same manner. Place it in a steamer/idly cooker and steam for 15 – 20 minutes.
When cooking is over, serve hot. Flavor of jack fruit and the aroma of vazhanayila makes it a tasty snack. Since this is also cooked by steaming, good for health and digestion. This is also traditional dish of Kerala.