Wednesday, December 04, 2013

Chettinad Kandarappam

Cooking Chettinad and not trying kandarappam, impossible!!! Kandarappam, is a sweet dish made using rice and all 4 dals and jaggery. The Dish has all the ingredients that is considered to bring good luck in hindu tradition. Using all 4 dals is considered auspicious during festivals. This recipe is adapted from Solai Aachi's Blog, she needs no introduction, her blog is famous for all traditional chettinad recipes.  
i used a small katori for measurement, got about dozen big appams and dozen small appams
Recipe Source : Solai Aachi's Blog
Ingredients
1 Cup Raw rice
1 Cup Par boiled rice/idly rice
1/4 Cup Urad dal
1 tbsp Moong dal/dehusked green gram dhal
1 tbsp Toor dal/yellow pigeon peas
1 tbsp Bengal gram/Chana dal
4-5 pods of cardamom
1.5 Cups Grated Jaggery 
Flesh of 1/2 Coconut, grated
Oil for deep frying

Procedure
  • Soak the rice and dal for 1 hour. After an hour, Drain the excess water, take it in a mixer and grind into a fine batter. 
  • While 3/4th of the batter is done, add the grated coconut and grind to a smooth paste. Finally add the jaggery and the powdered elachi and grind till the jaggery nicely mixes.
  • The batter should be in the consistency of dosa batter. Heat oil in a deep kadai/pan for deep frying. When the oil is ready, reduce the flame to simmer. Using a deep laddle, take batter about 3/4th of laddle and pour it in to the hot oil. 
  • After a second or two, the appam will bubble, sizzle and raise on top. The edges of the appam will curl. Let it cook for  a minute, flip it to other side. Let it cook for another minute. Remove using a slotted spoon and drain on a kitchen towel. Repeat the same with the remaining batter.
  • Keep the flame in low and cook and do not cook for long, just a minute on both the sides. Alternatively you can cook this in a Paniyaram pan/Abelskiver pan too. If using paniyaaram pan, i suggest using ghee for cooking.
  • The taste is awesome when it is deep-fried, the appam remains soft, succulent, whereas the paniyaram appam, tends to dry a bit. 
Notes
  • If you don't have Jaggery in hand/cannot find jaggery, you can substitute it with Brown Sugar.
  • The Variety of jaggery i used is of dark color, hence the color of the appam too is very dark.  

14 comments:

  1. Have nvr heard of this appam... Bookmarked to try...

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  2. wow so very well made kandarappam :) looks fantastic dear !!

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  3. This looks very good. I like your helpful tips too. thanks for sharing.

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  4. this looks so much like neyyappam... yum...

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  5. This looks fantastic. Delicious sweet

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  6. This sweet looks delicious , bookmarked !

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  7. Always love to learn authentic, traditional dishes during BMs. Very interesting dish.

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  8. Very interesting and delicious looking dessert.

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  9. This is such a lovely recipe! I am bookmarking this.

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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