Chettinadu Kandarappam Recipe / Kandarappam Recipe / Chettinad Kandhar Appam / Appam Recipe / Traditional Sweet Recipes

 

Kandarappam

Ingredients

Raw rice - 1 cup

Urad dal - 3 tbsp

Channa dal - 2 tbsp

Moongh dal - 2 tbsp

Jaggery - 3/4 cup

Salt - a pinch

Grated fresh coconut - 1/4 cup

Cardamom - 2

Oil to Deep fry

Method

Wash and soak rice and dals together for 3 hours.

Blend coconut and jaggery then add the drained rice , cardamom and blend to a smooth flowing batter.
add salt to the batter and mix till combined

Add water little by little while grinding, make sure the batter is not too thin. If the batter is too thin adjust by adding 1 to 2 tsp. of rice flour.

Heat oil in a pour a ladle of batter into the hot oil, wait for the appam to rise up.

Flip and cook both sides till light brown.

Cook it in low medium flame in high flame they turn brown fast and loose it's shape .

Remove on to a paper tissue for excess oil to get absorbed.

Note:

a) Keep the batter slightly thick but pourable , avoid making it watery.

b ) Fry over medium heat , very hot oil will brown the outside too quickly

c) Kandarappam tastes best when served warm.

d ) This can be store at room temperature for 3 days.

e) Adding cooking soda is optional.

f) If the batter is too thin then kandarappam will drink oil while frying.

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