Kandarappam Recipe (Chettinad Sweet Appam)

Karthika Gopalakrishnan
Kandarappam Recipe (Chettinad Sweet Appam)
271 ratings.

Kandarappam recipe is a sweet delicacy from the region of Chettinad and is considered to be a festive recipe as it is prepared on an auspicious day using 4 dals and consumption of 4 dals on any festive day is considered to be auspicious. Kandarappam is a sweet fried appam prepared using raw rice, 4 types of dal and jaggery. One can adjust the amount of sweetness added to appam based on their desire. Prepare this Kandarappam during this festive season and enjoy it to the fullest, with the festive meals.

If you like this recipe, take a look at more festive recipes

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Cuisine: Chettinad
Course: Lunch
Diet: Vegetarian
Prep in

250 M

Cooks in

50 M

Total in

300 M

Makes:

10 Servings

Ingredients

  • 1 cup Rice
  • 1 cup Cooked rice , parboiled
  • 1/4 cup White Urad Dal (Split)
  • 2 tablespoon Yellow Moong Dal (Split)
  • 2 tablespoon Arhar dal (Split Toor Dal)
  • 2 tablespoon Chana dal (Bengal Gram Dal)
  • pinch Salt
  • 1 1/2 - 2 cups Jaggery , grated
  • 1/2 cup Fresh coconut , grated
  • 1/2 teaspoon Cardamom Powder (Elaichi)
  • Water , required for grinding

How to make Kandarappam Recipe (Chettinad Sweet Appam)

  1. To prepare Kandarappam Recipe (Chettinad Sweet Appam), soak rice and dals separately in water for about 4 hours. Drain the excess water and grind into a fine paste adding required amount of water in a mixer.

  2. Add grated Jaggery and coconut and grind into a batter. The batter should have the consistency similar to dosa batter.

  3. Now, add cardamom powder and salt to the batter and combine them well.

  4. Refrigerate the batter for about 30 minutes. This helps us while pouring the batter into oil directly. This ensures that the appam has proper edges.

  5. Meanwhile, heat oil in a Kadai over medium heat.

  6. Once the oil is hot, take batter in a small serving spoon and pour the batter directly into the oil. Once the appam comes up, pour hot oil over the top layer of appam using a ladle. This enables fast cooking and helps us to get puffed appam.

  7. Fry until the appam becomes light brownish flipping through the half way. Appam cooks fastly and darkens soon. Ensure they are removed from the flame once it turns light brownish.

  8. Repeat the same for the remaining batter. Serve Kandarappam (Appam) warmly on festive occasion and celebrate life with authentic Chettinad sweet.

Karthika Gopalakrishnan

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Last Modified On Tuesday, 21 February 2017 10:43
     
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