Jackfruit Unniyappam

1 cup raw rice
1/2 cup grated coconut
6 bulbs of ripe jackfruit with seeds removed with the flesh cleaned
1/4 cup water

1/2 cup to 3/4 cup melted jaggery
1 tablespoon maida ( wheat flour )
1/4 teaspoon cardamom powder
1 tablespoon ghee

Soak raw rice in 2 cups water for 6 hours and drain out water.

Make a smooth batter of soaked rice with grated coconut and ripe jackfruit bulbs. Add 1/4 cup water while grinding in a mixer or grinder. Batter should be just like ?? Idli ?? batter and pouring consistency.

Transfer this batter to another container and mix with melted jaggery, cardamom powder and maida. Keep aside for an hour.

Heat Unniyappam kadai on a medium heat. Sprinkle each mould with little ghee. Pour batter in each mould ( ¾ th of the mould ). Sprinkle ghee again over batter. Cover with a lid and cook on a slow flame for 12 ? 15 minutes till crisp and sides turn golden colour (until the edges separate from the kadai moulds and you start getting a nice aroma ). Flip them over (to cook the top side) with the help of stick and cook again for 8- 10 minutes. It?s a delicious snack .