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What is Kandarappam?
Kandhar Appam is a traditional Chettinad sweet recipe. It is prepared with rice, lentils, jaggery, and coconut. Chettinad Kandhar Appam has crisp edges with a pillow-soft texture in the center.
When it is prepared?
Traditionally kandarappam is prepared during festivals like karthigai deepam. It is also offered to Lord Murugan during auspicious days like Vaikasi Visakam, Thai Poosam, etc. Jaggery based sweet is a popular after school snack for kids
Can I reduce jaggery?
You can adjust according to your taste traditionally 1:1 rice to jaggery is used.
Can I skip resting the batter?
Resting Kadarappam batter is optional. I feel Appam texture turns perfect after resting.
Should I use baking soda for the soft chettinadu Appam recipe?
I didn't use baking soda still my Appam turned pillow-soft with crispy edges.
Can I make Appam in panniyaram pan?
Traditionally Chettinadu style appam is deep-fried oil. Making this appam in a panniyaram pan might not give the exact texture and taste. If you are making in panniyaram pan add a lot of oil.
Can I make Karthigai Vella Adai with the same batter?
Yes, you make Vella Adai with the same batter. Use ghee for cooking and consume the Adai immediately.
Karthigai deepam recipe
Panchamirtham
Indian sweet recipes
Jaggery based recipes
Ingredients
To soak
- 1 cup raw rice
- 3 tablespoon urad dal
- 2 tablespoon chana dal
- 2 tablespoon moong dal
- 1 + 1/2 cup water
To grind
- 1/4 teaspoon cardamom powder
- Pinch of salt
- Water as required
- 1 cup jaggery
- 1/4 cup coconut
To fry
- enough oil
Instructions
- Firstly add all the ingredients under “to grind” except water in a wide vessel, rinse well
- Furthermore add water and soak for 2 hours
- Transfer the soaked dal and rice to a colander
- Save water for grinding. Use soaked rice and dal for grinding
- Transfer to the mixie jar
- Furthermore add 1/4 cup of water, cardamom powder, a pinch of salt, and grind
- Add little water and grind the smooth batter. Avoid adding a lot of water Else batter might turn watery after adding jaggery
- After grinding smooth batter add jaggery and coconut and grind well
- Consistency of batter should be like dosai maavu. Avoid thick /thin batter
- Transfer the batter to a vessel and rest for 30 minutes
- After 30 minutes add enough oil to deep pan and heat oil
- When oil is hot fry the Appam on low- medium flame
- Add a ladle full of batter. It Comes up in a few seconds
- Avoid flipping immediately. Add oil on top of the Appam
- Pores form on top and Appam gets fried. Flip and fry another side
Video
Notes
- Adjust jaggery according to your taste
- Resting Batter is optional but gives nice texture to the Appam
- Kadarappam stats good for at least for 3 days at room temperature
- I prefer frying Kandhar appam one by one hence uses small deep pan
- Always fry Appam in low- medium flame
- Make karthigai deep vellam adai with leftover batter
- Always add very little water for Appam water as jaggery make the batter watery. Appam batter should be in flowing consistency. Avoid too thick/ thin batter
Ingredients
To soak
1 cup raw rice
3 tablespoon urad dal
2 tablespoon chana dal
2 tablespoon moong dal
1 + 1/2 cup water
To grind
1/4 teaspoon cardamom powder
Pinch of salt
Water as required
1 cup jaggery
1/4 cup coconut
To fry
Enough Oil
How to kandrappam with step by two pictures
- Firstly add all the ingredients under “to grind” except water in a wide vessel, rinse well
- Furthermore add water and soak for 2 hours
- Transfer the soaked dal and rice to a colander
- Save water for grinding. Use soaked rice and dal for grinding
- Transfer to the mixie jar
- Furthermore add 1/4 cup of water, cardamom powder, a pinch of salt, and grind
- Add little water and grind the smooth batter. Avoid adding a lot of water Else batter might turn watery after adding jaggery
- After grinding smooth batter add jaggery and coconut and grind well
- Consistency of batter should be like dosai maavu. Avoid thick /thin batter
- Transfer the batter to a vessel and rest for 30 minutes
- After 30 minutes add enough oil to deep pan and heat oil
- When oil is hot fry the Appam on low- medium flame
- Add a ladle full of batter. It Comes up in a few seconds
- Avoid flipping immediately. Add oil on top of the Appam
- Pores form on top and Appam gets fried. Flip and fry another side
- Repeat and finish other batter
- Keeps well at least for 3-5 days at room temperature.
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