Kumbilappam

Instructions

1. 1

   Prepare the Jackfruit Pulp

   • Place the deseeded and chopped ripe jackfruit bulbs into a blender.
   • Blend until you achieve a smooth, thick puree. Avoid adding water. Scrape down the sides of the blender as needed to ensure everything is blended evenly.
   • Transfer the puree to a large mixing bowl. You should have approximately 1.5 cups of pulp.
2. 2

   Create the Batter

   • To the bowl with the jackfruit pulp, add the roasted rice flour, grated jaggery, grated coconut, cardamom powder, cumin seeds, dry ginger powder, and salt.
   • Using a spatula or your hands, mix all the ingredients thoroughly until they form a thick, well-combined batter.
   • The batter should be stiff enough to hold its shape and not be runny. If it feels too dry, add a tablespoon of water at a time until it reaches the right consistency.
3. 3

   Shape the Dumplings

   • Gently wash the edana ila (Malabar bay leaves) and pat them dry.
   • Take one leaf and skillfully fold it into a cone shape, ensuring the pointed end is sealed.
   • Spoon 2-3 tablespoons of the jackfruit batter into the cone, filling it about three-quarters of the way.
   • Fold the wider top flap of the leaf over the filling to seal the cone completely.
   • Repeat this process with the remaining batter and leaves to create about 12 dumplings.
4. 4

   Steam the Kumbilappam

   • Pour about 2 inches of water into a steamer or idli cooker and bring it to a rolling boil.
   • Carefully arrange the filled cones upright on the steamer plate, ensuring they don't overcrowd.
   • Cover the steamer with a lid and steam on medium-high heat for 15 to 20 minutes.
5. 5

   Check for Doneness and Serve

   • After 15 minutes, check for doneness by inserting a toothpick or skewer into the center of one dumpling. It should come out clean.
   • If the toothpick has wet batter on it, steam for an additional 5 minutes.
   • Once cooked, remove the dumplings from the steamer and allow them to cool for a few minutes. The aroma will be incredible. Serve warm and enjoy.