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Kandarappam



This is yet another traditional Chettinadu sweet snack prepared for special occasions and poojas.In some Chettinadu houses this sweet is made even for Diwali.Here is the recipe................

Ingredients

IngredientQuantity
Raw rice /pacharisi1/2cup
Idly rice/pulungal arisi1/2cup
Urad dhal/ulutham paruppu2tbs
Channa dhal 11/2tsp
Toor dhal/tuvaram paruppu 1tsp
Moong dhal/paasiparuppu1tsp
Powdered Jaggery/brown sugar/vellam3/4-1cup
Coconut(grated)1/2cup
Cardamom/ellakai3nos.
Salt1/4tsp
Oilas needed to fry



Method 

Soak the rice and dhal for 2 hours,then grind it in blender with caradmom to coarse paste.Now add the grated coconut and powdered jaggery to it and grind it for a minute.Transfer the batter to a bowl and adjust the consistency(should be like dosa batter consistency).Add the salt and mix it well.
Now heat a pan with oil in a medium flame,once the oil is hot pour a small ladle of batter to the oil.
Now slowly pour the oil to the appam with the help of the skimmer to raise.
Once the edges become brown turn it to the other side.Cook it for a minute and remove it,drain it on a kitchen towel.
Serve it warm.

Enjoy.....................................................

  • Here I used the brown sugar and if you feel the jaggery has impurities make a thich syrup and drain it.Add it to the batter.
  • If you want more sweet the amount of jaggery can be increased to 1 cup as I used the brown sugar,added 1 cup.
  • Flip the appam once the edges get crisp and brown,after flipping don't cook it for a long time.Remove it in a minute.
  • The oil should be in medium flame to get a nice color and even cooking. 
  • Use a flat base pan to fry this appam and fry one appam at a time to get a nice shape.
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