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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.

Kandarappam

chettinadu special kandhar appam recipe

5 from 1 vote

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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

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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