Sweet Jackfruit Paniyaram (Appe): A South Indian Delight
30 minutes
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About Sweet Jackfruit Paniyaram (Appe): A South Indian Delight
Imagine sinking your teeth into warm, bite-sized balls of sunshine—that's the magic of Sweet Jackfruit Paniyaram, also known as Appe. These delightful South Indian treats are a burst of tropical sweetness and nutty coconut, spiced just right with fragrant cardamom.This easy recipe transforms humble idli/dosa batter into something truly special. Ripe jackfruit and a touch of jaggery create a naturally sweet flavor profile, perfect for breakfast, brunch, or a quick, satisfying snack.Quick, mess-free, and incredibly flavorful, these paniyaram are a must-try for anyone craving a taste of South India's vibrant culinary scene.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Batter
- 1 cup Idli/Dosa Batter or farmz2familiez white idli/dosa batter
Filling
- 3 Jackfruit Carpels finely chopped, ripe
- 2 Tbsp Coconut grated
- 1/4 cup Jaggery powdered
- 1/4 tsp Cardamom crushed
Other
- 1 tsp Salt or to taste
- 1/4 tsp Baking Soda
- Oil for frying
Instructions
- In a large bowl, gently whisk the idli/dosa batter with a little water until smooth. This helps to lighten the batter for airy paniyaram.
- Add the chopped jackfruit, grated coconut, powdered jaggery, crushed cardamom, salt, and baking soda to the batter. Mix thoroughly until all ingredients are well combined.
- Heat oil in an appe pan (paniyaram pan) over medium heat. Ensure the oil is hot enough to prevent sticking and promote even browning.
- Carefully pour a small amount of batter into each mold of the hot appe pan. Fill each mold about three-quarters full to allow for expansion.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the paniyaram gently using a small spoon or skewer.
- Once cooked, remove the paniyaram from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the Sweet Jackfruit Paniyaram hot and enjoy!
Recipe Notes
Good To Know
- For an extra touch of texture and flavor, stir in a handful of roasted cashews or chopped almonds just before spooning the batter into the paniyaram pan.
- If jackfruit is not in season, you can use canned jackfruit—just be sure to rinse off any syrup and pat dry before chopping and mixing it into the batter.
- To achieve a perfectly golden and slightly crispy exterior, heat the paniyaram pan well and brush each cavity generously with ghee or coconut oil before adding the batter.
Expert Tips
- For a sweeter paniyaram, add a pinch of jaggery or a few chopped dates to the batter.
- Experiment with different spices like cardamom, cinnamon, or nutmeg to enhance the flavor profile.
- Soaking the lentils and rice for at least 4 hours before grinding ensures a light and fluffy texture.
Storage Instructions
- Leftover paniyarams can be stored in an airtight container and gently reheated in a steamer or microwave; serve with a drizzle of honey or a side of coconut chutney for a delightful snack.
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Recipe Nutrition
Calories: 205kcalCarbohydrates: 15gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 760mgSugar: 14g
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5 Comments
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What a delicious idea! Thanks for sharing.
Wow, this looks fantastic!
Perfect dish! Can’t wait to cook it.
Looks incredible! Thanks for the details.
Absolutely delicious! Can’t wait to try it.