🇮🇳 Indian Vegetarian

Kumbilappam

Name: Kumbilappam
Prep time: 27 min
Cook time: 11 min
Total time: 38 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 1-inch piece Ginger; 2 Green Chili; 1/2 tsp Mustard Seeds; 1 sprig Curry Leaves; a pinch Asafoetida; 500 g, raw and cubed Jackfruit; 1 cup, chopped Banana Leaves; 2 tbsp Coconut Oil; 1 cup Rice Flour; 1 cup Grated Coconut

🇮🇳 Indian

Kerala jackfruit dumplings steamed in leaves, smell of Malabar monsoon. Crisp where it should be, pillowy where it counts. Plate with tomato chutney and filter coffee alongside.

Prep 27 min Cook 11 min Serves 3 Medium

Ingredients

Saltto taste
Ginger1-inch piece
Green Chili2
Mustard Seeds1/2 tsp
Curry Leaves1 sprig
Asafoetidaa pinch
Jackfruit500 g, raw and cubed
Banana Leaves1 cup, chopped
Coconut Oil2 tbsp
Rice Flour1 cup
Grated Coconut1 cup

Instructions

1
Grind the soaked rice and dal to a thick, fluffy batter — it should ribbon off the spoon — and ferment 8 hours.
2
Check the batter: bubbles at the surface and a light sour aroma mean it is ready. Add salt if you haven't already.
3
Heat a cast-iron tawa or paniyaram pan over medium; a drop of water should dance and vanish.
4
Spoon the batter in, swirl or shape quickly, and let it set undisturbed for two minutes.
5
Wait for the edges to lift on their own, then flip for a minute more; serve hot with chutney and sambar.

Chef's tip

Cold water while grinding keeps the batter from overheating and dying.

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Video: How to prepare Ripe Jackfruit Kumbilappam · on YouTube