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
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

  • 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. 
  • 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.  


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

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

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

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

  5. This looks fantastic. Delicious sweet

  6. This sweet looks delicious , bookmarked !

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

  8. Very interesting and delicious looking dessert.

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


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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