This one comes from my mother's kitchen. These jackfruit recipes are prepared especially during the rainy season. I remember these being prepared in every M'lorean household during monsoon. My grandmom used to dry jackfruit seeds and make yummy curry out of them. During rainy season, when there's not much sunlight, she used to keep all these jackfruit seeds near the chula in the kitchen, so that they dry soon.
Ingredients:
Ripe Jackfruit flesh- 2-3 pieces
Jaggery - 1/2 cup
Green Cardamom - 1 (powdered)
Green Cardamom - 1 (powdered)
Salt - 1/4 tsp
Oil
Soak rice in water for at least 3-4 hours. You can soak it overnight too. Wash and drain water from rice.
Remove seeds from the jackfruit flesh and chop them into tiny pieces.
Grind rice, chopped jackfruit, and jaggery. Add little water when you grind. The ground batter must be fine and thick (not watery).
Add powdered cardamom to the ground batter. Add salt if required and mix them well. 
Heat oil in a skillet. Remember to pour enough oil as you will be deep frying these appas. When the oil is hot, take a spoonful of batter and pour it into the oil.
Let it fry well.
You can have these with spicy chutney or honey. And yes, you can have them without chutney/honey too.
