2 cups jackfruit deseeded & finely chopped
2 cups raw rice
¾ cup jaggery/brown sugar
¼ cup grated coconut
1 pinch salt
1 medium pinch of baking soda
1 tbsp oil
- Soak the rice in warm water for about 3-4 hours.
- Grind the rice, jackfruit & jiggery. The batter should be of dropping consistency (like normal idli batter).
- Let the batter rest for 2 hours.
- Add baking soda, salt & mix well. Add 2-3 drops of oil to the mould, pour spoonful of batter on to the paddu/guliyappa/gundpongalu mould & cook on a slow flame on both sides until each side turns golden brown.
Variation: This batter can be used for preparing deep fried appas too. Just make the batter little thick & pour spoonful of batter in hot oil & deep fry till it turns golden brown