Chakka Kumbilappam/ Jack fruit Dumplings

 

Jack fruit, its packed with flavour, nutritious and healthy. A fruit that is available in abundance and devoured by many in Kerala. During its peak season, various dishes are prepared with it like, jack fruit avial and puzhukku (jack fruit bulb and seeds cooked along with vegetables), crispy jack fruit chips, payasam etc. And one of the commonly made snack is Kumbilappam, otherwise known as Chakka Appam or Edana Appam.

The word Kumbilappam literally means conical shaped dumplings. It’s made with jack fruit preserve, grated coconut, rice flour and jaggery. The mixture is then wrapped in Indian bay leaves or Vazhana ela, which are fragrant and give these dumplings its distinct flavour. Its then steamed, and the end result is delectable little dumplings that smell amazing and tastes like a little piece of heaven. These sweet appams can also be made with banana, which tastes equally delicious.

Warm kumbilappams are the perfect snack to enjoy on a rainy day to stay warm and toasty. And when you break through that sweet golden dough, out comes the steam and with it, all the aromatic goodness. What’s not to love!

Chakka Kumbilappam/ Jack fruit Dumplings

Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 12

Ingredients
  

  • 1 cup Ripe jack fruit or jack fruit preserve/ chakka varatti
  • 1/2 - 3/4 cup Jaggery
  • 1/4 cup Water
  • 1 cup Rice flour
  • 1/2 tsp Dry ginger powder
  • 1/4 tsp Cumin powder
  • 1/2 tsp Cardamom powder
  • Pinch of salt
  • 8-10 Indian bay leaves/ Vazhana ela

Instructions
 

  • Melt the jaggery along with 1/4 cup water. Strain through a sieve to remove the impurities. Set it aside. 
  • Deseed the jack fruit, blend the pulp to a smooth puree. Mix jaggery syrup, grated coconut,dry ginger powder, cumin powder, cardamom powder and salt along with the jack fruit puree or if you're using chakka varatti then add that in now. Add the rice flour little bit at a time, combine everything to make a smooth dough. If the consistency of the dough is too thick then add a bit of water. 
  • Clean the bay leaves and pat dry with a paper towel. Fold the leaves into a cone shape; fill it with the prepared dough and cover the top by pinning with the stem of the leaf. Repeat with the remaining leaves and dough. If can't get hold of bay leaves you can substitute it with banana leaves or parchment paper.
  • Place these in a steamer and steam for 14-16 minutes till it's done or a tooth pick inserted comes out clean. Serve warm with a hot cuppa and enjoy!

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