Kumbilappam

1. 1
   prep · ~5 min

   Prepare the vazhana leaves.

   Wash the vazhana leaves and wipe them dry. Hold each leaf over a low flame for a few seconds until it becomes pliable and glossy — this prevents tearing during folding.

   TIPDon't skip leaf-wilting — cold leaves crack when folded, leaking the batter during steaming.
2. 2
   saute · ~15 min

   Cook the jackfruit-jaggery mixture.

   1.In a heavy-bottomed pan, add chopped jackfruit and jaggery. Cook on low heat, stirring occasionally.

   2.As the jaggery melts and jackfruit softens, mash gently with the back of a spoon to break down the fibers (8-10 min).

   3.Add grated coconut, cumin seeds, cardamom powder, dry ginger powder, and salt. Mix well.

   4.Cook until the mixture thickens and starts leaving the sides of the pan (another 5-7 min).

   5.Add ghee, stir through, and remove from heat. Let it cool slightly.

   TIPKeep the heat low throughout — jaggery burns easily and turns bitter.
3. 3
   mix · ~5 min

   Combine with rice flour to form the dough.

   Gradually add the roasted rice flour to the warm jackfruit-jaggery mixture, mixing continuously with a spatula. Knead gently until it comes together as a soft, slightly sticky dough. No additional water should be needed — the moisture from the jackfruit and melted jaggery is enough.

   TIPAdd rice flour in 3 batches, mixing fully after each addition to prevent lumps.
4. 4
   assemble · ~10 min

   Shape and wrap the appams in leaves.

   1.Place a wilted leaf square shiny side down on your palm or a flat surface.

   2.Scoop about 1.5 tablespoons of dough and place it in the center of the leaf.

   3.Fold the leaf over from one side to form a cone or rectangular parcel, tucking the ends underneath to seal.

   4.Repeat with remaining dough and leaves to make 12 parcels.

   TIPDon't overstuff — the appam expands slightly during steaming.
5. 5
   steam · ~20 min

   Steam the kumbilappams.

   Arrange the leaf parcels in a steamer basket, folded side down so they stay sealed. Steam over medium-high heat for 15-20 minutes. The leaves will darken and release their aroma as they steam.

   TIPCheck at 15 minutes — the appam should feel firm to the touch through the leaf.
6. 6
   serve · ~5 min

   Rest briefly and serve warm.

   Remove from the steamer and let the parcels rest for 5 minutes. The appams continue to firm up slightly as they cool. Unwrap the leaves and serve warm.

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