Jackfruit Appam – Millet Appam using Jackfruit – Jackfruit Abelskiver using millets

Appam/Abelskiver, small soft fluffy clouds of deliciousness. These cute lil stuff can be made into savory or sweet. Though we make savory ones regularly with leftover dosa batter, these sweet ones are really special. 
The Neiappam, which we make during Kaarthigai, likewise jackfruit appams, a real delicacy. I call it Dessert fit for Kings. We rarely get a good haul of jackfruits here. Nothing can beat the taste of, what we get back home. I was lucky to get a good share of jackfruit this year at the nearby grocery store. The aroma of the fruit fills the whole supermarket, that is how i got to pick up some good ripened, delicious jackfruits last month. 
After devouring to our hearts content, i wanted to make some sweets with them. The first thought was to make chakka pradaman, a delicious pudding with jackfruits, but i couldn’t save that fruit needed for the pudding, so settled for this sweet abelskiver/appam. Made this as a weekend snack, even my neighbours came in, asking what i special i m making! That is the sweet aroma of the fruit, when it is mixed with jaggery/palm jaggery it becomes more divine.
The traditional method to make this to deep fry it in oil, making it in the abelskiver pan, makes it more healthy and uses very little fat.

Ingredients (make around 40-45 appams)
1 cup foxtail millet
4 nos jackfruit pieces, seeds removed, chopped
3/4 cup powdered jaggery
2-3 tbsp rice flour 
4 nos cardamom pods
1/4 tsp baking soda

ghee/oil for frying the appams


  • Wash and soak the millet in water for 2-3 hours. After the said time, drain the water, take the millets along with jackfruit pieces, cardamom, jaggery into mixer.
  • Grind it smooth without adding water. Remove the batter to another vessel. Let it sit for 10 minutes. To this add rice flour and baking soda and whisk well to combine.
  • Heat a paniyaram pan/Abelskiver pan, keep the flame simmer, add a drop of oil/ghee in each hole of the paniyaram/abelskiver pan, pour batter upto 3/4th of each hole. 
  • Add another drop of oil/ghee on each hole, cover and cook for 2-3 minutes. Keep the flame simmer all through. 
  • After 2 or 3 minutes, remove the cover, using a fork and turn each appam/abelskiver to the other side. Cook for another 2-3 minutes. Remove it to another serving bowl. Repeat the same with the rest of the batter.
  • Serve it warm. Leftovers can be refrigerated. If serving from the fridge, reheat in the microwave for 10 seconds and serve warm to enjoy the juicy flavors.