BANGALORE: Raw jackfruit pappads are mostly prepared Mangalore. This is prepared during summer, in order to store it for the rainy season. As jackfruit is available in abundance during summer,, people here make pappads in large numbers and store in air tight containers for five to six months to serve unexpected guests during the rainy season.
The pappad can be prepared easily and can be served with the lunch and also as an evening snack. Bulbs of the raw jack fruit have to be tied in a cloth (preferably white). Then, cook the jack fruit in steam for over
twenty minutes.
When it is hot mash it thoroughly. While mashing, add cumin seeds — one teaspoon, chilli powder — one teaspoon and salt. The dough, prepared after mashing jackfruit has to be extremely soft.
Once the dough is prepared, small balls have to be made out of it. Now take two small plastic sheets. Smear them with oil on one side of both the sheets.
Place the small balls made out of dough on the oiled sheet and cover it with the second sheet smeared with oil. Press the plastic sheet covered balls with a manual metal press.
Dry them under the sun for two days. When they are completely dried store them in an air tight container. You can roast them or fry them whenever necessary.