This a sweet dish made with ripe jackfruit. It is cooked using the leaves of the plant, Vatta.
Deseed ripe jackfruit and grind to a thick paste along with soaked rice and jaggery. Add cardamom powder and grated coconut to the paste. Put adequate quantities of this mixture on Vatta leaves (vattayila) and fold them closed. Steam them using idli moulds.
Once they have become of firm consistency, remove them from the flame and allow to cool.
To make the Chakkayappam, usually the koozhachakka (jackfruit of the Koozha variety) is used, though the varikkyachakka – of varikkya variety may also be used. If the varikkya jackfruit is used, since the pieces are firmer, they need to be first cut into small pieces and then cooked well or ground to a paste before adding it to the cooked rice-jaggery mix.