Raw jackfruit papad [Palakai appalam]-How to make-Step by step photos & Video

Cuisine Style: Tamil Nadu, South India | Preparation & Cooking Time: 10 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali & pongal snacks or crisps

Raw jackfruit papad [ Palakkai appalm] is simple, healthy, 1 ingredient, authentic south karnataka tulu style recipe. No maida, No rice flour, No sago required. We can add sesame seeds, cumin, carom or kalonji seeds. Traditionaly ground and made by vinutha

Ingredients

• Raw jackfruit– 1
• Red chilli powder - 1 tbsp
• Cumin seeds - 1 tbsp
• Oil for deep frying
• Salt to taste

Preparation Method

• Cut and take jackfruit flesh then remove seeds
• Steam it for 20 to 25 min
• Then grind steamed jackfruit, red chilli powder & salt
• Divide the mixture into equal size balls the nflatten
• Then dry out in the sunlight for 2 days
• Once vadam ready, heat oil in a pan, put dried vadam & deep fry.
• Then serve hot with curd rice, rasam etc...
• After 2 days, store sago vadam in airtight container use wihtin one month.

How to make Raw jackfruit papad [Palakai appalam] video

How to make Raw jackfruit papad-Stepwise pictures

Raw jackfruit-fresh

Take flesh

Remove seeds

Steam it for 20 to 25 min in idli cooker

After 25 min, remove it from idli cooker

Put it in a stone mortar, add salt, red chilli powder, finely grind

Mixture ready

Divide the dough into equal size balls

Flatten

Press well

Thin papad ready

You can remvoe extras for perfect circle

Perfect round papad ready

Place it on a large mat

Add carom or cumin seeds

Dry out inthe direct sunlight for 2 to 3 days

Flip over dryout both sides

1 day evening

3 day morning

Perfect crispy papad ready

Large papad

We can roast in direct flame

We can use coal

Heat coal

Roast on coal

Deep fry papad in oil

Fry on medium flame

Remove it from oil

Crispy papad ready