Kandarappam Recipe | Chettinad Kandhar Appam Recipe

Kandarappam Recipe aka Chettinad Kandhar Appam Recipe with stepwise pics and a short YouTube video. This appam is special sweet offered to Lord Murugan mainly on the festival days like Vaikasi Visakam, Karthigai Deepam, Thai Poosam etc. It is a traditional sweet from the Chettinad Cuisine prepared with rice and a mixture of dals. Do try this appam for this Vaikasi Visakam festival which falls on June 4, Thursday along with Pachamirtham, Thinai Ladoo, then offer Lord Murugan and get his blessings. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel.  if interested check it along with my  100+ Lockdown Recipes.

Check my other Appam  Recipes like

1. Sooji / Rava Appam
2. Maida Appam
3. Instant Nei Appam
4. Jackfruit / Chakka Appam
5. Nei Appam / Uniyappam

Chettinad Kandar Appam Recipe

Kandarappam Recipe | Chettinad Kandhar Appam Recipe

Priya Santhamohan

Kandarappam Recipe aka Chettinad Kandhar Appam Recipe is special sweet offered to Lord Murugan mainly on the festival days like Vaikasi Visakam, Karthigai Deepam, Thai Poosam etc. It is a traditional sweet from the Chettinad Cuisine prepared with rice and a mixture of dals.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 20 mins

Soaking Time 1 hr

Total Time 1 hr 25 mins

Course Festival Recipes, Snack

Cuisine South Indian

Servings 15 Appam

Calories 280 kcal

Equipment

• Stovetop

Ingredients

  

• ½ Cup Raw Rice / பச்சைஅரிசி
• ½ Cup Idli Rice
• 3 tbsp Urad Dal / உளுத்தம்பருப்பு
• 2 tbsp Channa Dal / கடலைப்பருப்பு
• 2 tbsp Moong Dal / பாசிப்பருப்பு
• 1 tsp Toor Dal / துவரம்பருப்பு
• 1 Cup Jaggery / வெல்லம்
• 3 tbsp Grated coconut / துருவிய தேங்காய்
• 2 Cardamom / ஏலக்காய்
• 1 Pinch Salt / உப்பு
• Oil / எண்ணெய் For Deep Frying

Instructions

 

• First, measure the raw rice, idli rice, urad dal, chana dal, moong dal and toor dal.
• Then, measure and keep the jaggery, coconut and cardamoms also.
• To a bowl, add the rice and all the dals.
• Pour enough water and soak it for a minimum time of 1 hour. Then, rinse it  2 to 3 times and drain the water completely.
• To a mixer, add the rice and dal. Grind it once roughly WITHOUT adding water.
• Then, add the grated coconut and cardamoms.
• Now add the powdered jaggery. Once the jaggery is added, it leaves the water after grinding.
• Grind it to a smooth batter and transfer it to a bowl. Add a pinch of salt and mix the batter well.
• Heat oil in a heavy-bottomed pan. Using a curved ladle, slowly pour 1 ladle of the batter in the centre.
• Fry it in medium flame, till golden colour for 2 minutes.
• Flip it to the other side and fry for just 2 to 3 seconds as it gets browned soon.
• Do the same with the remaining batter.

  Try this Kandarappam Recipe to offer to Lord Murugan on festive days.

Video

Notes

Tips for Chettinad Kandhar Appam

1. I used an equal measurement of raw rice and idli rice. You can use the full measurement of raw rice too.
2. Soaking the rice and dal for 1 hour is a must for smooth grinding and to get soft appam.
3. Use pure jaggery without any dirt. If you doubt, the jaggery you use is dirty, heat and filter it very little water.
4. Adjust jaggery as per your sweetness for this Kandarappam Recipe.
5. Instead of adding grated coconut, you can chop it into bite-sized pieces.
6. The batter consistency should be like dosa batter, not too thick or watery.
7. If the batter is thick, the appams become dense and hard. Pour little water and adjust the consistency.
8. If the batter is thin, the appam’s will turn flat and absorb more oil. Adjust with 1 tbsp of rice flour.
9. Adding salt enhances the taste of this Chettinad Kandhar Appam Recipe.
10. Fry 1 appam at a time to get a good shape. Use a big sized pan, to fry 4 to 5 appams at a time.

Keyword Chettinad Kandhar Appam Recipe, Kandarappam Recipe

Chettinad Kandhar appam Recipe

Method for Kandarappam Recipe

1. First, measure the raw rice, idli rice, urad dal, chana dal, moong dal and toor dal.

2. Then, measure and keep the jaggery, coconut and cardamoms also.

3. To a bowl, add the rice and all the dals.

4. Pour enough water and soak it for a minimum time of 1 hour. Then, rinse it  2 to 3 times and drain the water completely.

5. To a mixer, add the rice and dal. Grind it once roughly WITHOUT adding water.

6. Then, add the grated coconut and cardamoms.

7. Now add the powdered jaggery. Once the jaggery is added, it leaves the water after grinding.

8. Grind it to a smooth batter and transfer it to a bowl. Add a pinch of salt and mix the batter well.

9. Heat oil in a heavy-bottomed pan. Using a curved ladle, slowly pour 1 ladle of the batter in the centre.

10. Fry it in medium flame, till golden colour for 2 minutes.

11. Flip it to the other side and fry for just 2 to 3 seconds as it gets browned soon.

12. Do the same with the remaining batter.

Try this Kandarappam Recipe to offer to Lord Murugan on festive days.

Kandarappam Chettinad Recipe