Watch: Steamed Jackfruit pancakes in Indian bay leaf or Chakka Ada in Vazhanayila

The pancake is made with rice flour and a sweet filling comprising jaggery, grated coconut and chopped jackfruit pods (ripe). Normally Indian bay leaf is used for wrapping the pancake as it lends mild fennel like flavour, and it is considered to have medicinal properties. In case it is not available, you can opt for banana leaves.

Preparation time: 15 minutes

Cooking time: 15 minutes

Serves: 3


For the pancake

1 cup or 200gms of roasted rice flour

300 ml of water

1 teaspoon of ghee or clarified butter

Salt to taste

For filling

1 ½ cups grated coconut

100 gms jaggery powder or grated jaggery

6 jackfruit arils

4 cardamoms

1-inch piece of dried ginger


Step: 1

In a bowl, take one cup of roasted rice flour.

Step: 2

Pour one teaspoon of ghee and salt to taste. Mix well.

Step: 3

In a pan, take 300 ml of water and boil it.

Step: 4

Pour the hot water in small quantities over the flour and mix using a spoon.

Step: 5

Start kneading with the hand once the dough cools down. Knead until the dough becomes smooth and non-sticky. Keep the dough aside, covered.

Step: 6

Take the fresh jackfruit arils and cut them into small pieces.

Step: 7

Powder the cardamom and dried ginger with a mortar and pestle or in a coffee grinder.

Step: 8

Mix the grated coconut, jaggery powder and jackfruit pieces together. Add the cardamom and ginger powder, combine well and keep aside.

Step: 9

Grease the leaf with a drop of any unflavoured vegetable oil.

Step: 10

Take a ball-sized dough and flatten it over the leaf with your hand. Before that dip your fingers in the water so that the dough doesn’t stick to your hand.

Step: 11

Place one tablespoon of the stuffing ingredient uniformly in one half of the leaf.

Step: 12

Fold the other half and press gently to seal.

Step: 13

Place it in a steamer and cook for about 15 minutes or till it is fully cooked. Chaka ada is ready to be eaten.


Store-bought cardamom and dried ginger powder can be used instead of powdering it manually.

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes

Video by: Raji Varghese, Special to Gulf News