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
Ingredients
1 Cup Raw rice
1 Cup Par boiled rice/idly rice
¼ Cup Urad dal
1 tablespoon Moong dal/dehusked green gram dhal
1 tablespoon Toor dal/yellow pigeon peas
1 tablespoon Bengal gram/Chana dal
4-5 pods of cardamom
1.5 Cups Grated Jaggery
Flesh of ½ 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 ¾th 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 ¾th 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.
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this looks so delightful
Have nvr heard of this appam... Bookmarked to try...
wow so very well made kandarappam 🙂 looks fantastic dear !!
This looks very good. I like your helpful tips too. thanks for sharing.
new for me , looks yummy.....
this looks so much like neyyappam... yum...
Such a delicious looking sweet!
This looks fantastic. Delicious sweet
This sweet looks delicious , bookmarked !
very interesting dessert!
Looks yum. Its new to me.
Always love to learn authentic, traditional dishes during BMs. Very interesting dish.
Very interesting and delicious looking dessert.
This is such a lovely recipe! I am bookmarking this.