Kandarappam

Kandarappam is a traditional deep-fried sweet dish from chettinad cuisine. It is one of the most popular dishes of chettinad cuisine and is usually prepared during Diwali. One of my neighbours is from karaikudi and she makes yummy kandarappams during diwali. The recipe I’m sharing here is hers and it sure is a fail proof one.Kandarappams are made using rice, urad dal and jaggery. Addition of fenugreek seeds not only adds flavour to the appams but also gives a nice aroma(Trust me, you will instantly drool 😃).

As mentioned in my previous post, I made this absolutely mouth-watering chettinad delicacy for janmashtami and it was a huge hit with everyone at home. It is very easy to make and is less time-consuming. Why don’t you treat your loved ones by making these appams this weekend?

Requied Ingredients:

• Raw Rice/Pacharisi-1 cup
• Parboiled Rice/Puzhungal arisi-2 tbsp + 1 tsp
• Urad dal-2 tbsp + 1tsp
• Jaggery-1 cup
• Water- As required
• Cardamom powder-1 tsp
• Fenugreek seeds/Vendhayam-1/2 tsp
• Oil-To fry

Method:

Soak raw rice, parboiled rice with urad dal and fenugreek seeds in water for 2 hours

Add jaggery to 1/4 cup of water and boil till it melts down completely. Let it cool for a while and filter.

In a mixie jar/grinder, add the soaked rice(without the water), filtered jaggery and grind to a smooth batter(similar to idli batter)

Heat oil in a deep kadai/pan, use a laddle to scoop the batter and pour into the hot oil. Add enough oil so that the appam floats on the top without sticking to the bottom.

Fry until golden brown. Make sure to turn it over and fry. It will turn brown within 12-13 seconds.So fry on medium flame.(Crispy edge with a soft center)

Serve once warm. It can be stored in an air tight container and keeps good for a day.

Notes:

• If the batter becomes runny, add little rice flour and alter the consistency.
• You can increase the amount of jaggery if you want it sweeter.
• You can use 1/2 cup of jaggery and 1/2 cup of karupatti(palm jaggery) instead of 1 cup jaggery.