Posted by Anjus on Apr - 25 - 2013 under Appam, Jackfruit
  • Chakka chula (Jack fruit flesh): 1 cup
  • Rice flour: 1 cup
  • Jaggery (Sugar): 1/2 cup (add more if u want to )
  • Dried ginger (Chukku): 1/4 tsp
  • Water
  • Vazhanayila (Bay leaves)
Cuisine: Cooking time: 25-30 mins Serving: 2 people

Vazhanayila Appam


Initial Preparations:

  • Chop jack fruit flesh into thin pieces.
  • Melt jaggery in 1/2 cup of water, remove the impurities, if any. Keep it aside.


  1. Add the chopped jack fruit flesh into the melted jaggery, cook well till it mashes.
  2. Remove from fire and keep aside for few minutes.
  3. Add rice flour little by little and combine well without any lumps. Check the sweetness in between.
  4. The consistency of the dough should not be too thick or too loose. It should be firm enough to place it on the bay leaves.
  5. Add dried ginger powder and mix well.
  6. Place a little dough on one edge of bay leaf, fold it into half and place another portion of dough into another half and fold it again.
  7. Pressure cook (without inserting weight) or steam it in a vessel for 15-20 minutes or until it is done.
  8. Enjoy it as a tea time snack… 🙂


  • If you are not having bay leaves, place the dough in a plate and steam cook it. Once it is cooled, it can be cut into desired shapes!!!

Vazhanayila Appam

Vazhanayila Appam

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Chakka Appam, 8.5 out of 10 based on 2 ratings
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