KANDHARAPPAM/கந்தரப்பம்-THE AUTHENTIC CHETTINAD RECIPE

 KANDHARAPPAM/கந்தரப்பம்-THE AUTHENTIC CHETTINAD RECIPE

Kandharappam/கந்தரப்பம் is an authentic chettinad sweet recipe which will make during Deepavali time. I am not much aware of this kandarappam. I got this recipe which was posted in a social media group. It impressed me very much and I tried the same in my kitchen immediately. It came out very well and I and my husband both liked its spongy texture and mild sweetness very much.

It is not a complex recipe, it is simple only, but need to be taken care of the batter consistency and measurements. I have posted the measuring method below with pictures. As I tried for the first time so I just simply followed the measurements mentioned in the original recipe. And please check the notes section before start to prepare this kandarappam.

This appam is very much flavourful, so soft and tasty to eat.

OK now let’s move on to the recipe.

KANDHARAPPAM (கந்தரப்பம்)

RECIPE TYPE: SNACKS | CUISINE: SOUTH INDIAN |

YIELD: 10-15 APPAMS|PREPARATION TIME: 10- 15 Min (INCLUDING GRINDING TIME)|

COOKING TIME: 30 Min | SOAKING TIME: 2 TO 3 Hrs

INGREDIENTS:

Raw rice                                   1 cup

Urad dhal                                 2-3 tsps

Methi/Fenugreek seed                1 tsp

Jaggery                                    ¾ cup

Coconut (freshly grated)            3 tbls

Milk                                          3-4 tbls

Cardamom powder                     1 tsp                                                                                                           

*tbls: Table spoon|| tsp: Teaspoon

METHOD:

The important step in this recipe is measuring the ingredients.

First take 1 cup of rice as domed and then remove the dome and make that as flat top. Then keep the urad dhal heaped onto the rice and then place fenugreek as shown in the below picture.

Soak the rice, dhal and fenugreek in water for minimum 2 hours.

Then grind in mixer grinder to a fine paste. Don’t add more water. Grind with minimum water.

Add the powdered jaggery and coconut. Grind well till they all mixed altogether.

Keep the ground mix in refrigerator for minimum 30 minutes.

After refrigeration take it out and add milk and cardamom powder and mix well.

Take the mixture in a ladle and pour into the hot oil. The appam will rise in the top. Put oil on the top of the appam using the ladle continuously to make it rise. Then flip to the next side cook for few seconds.

After frying on both the sides drain from the oil.

Spongy delicious sweet kandarappam is ready. Serve hot.

NOTES:

• Proper measuring is very important.
• Don’t add more water while grinding.
• If the batter is too thick then the appam will stick in the bottom.
• Fry till the sides becomes crisp and appam will be of golden brown color.
• The batter should be of dosa batter consistency. If you feel it as so thick then add one more table spoon of milk.
• If you add milk, check first for small batch of batter in another bowl and check. Don’t add to the whole batter
• Fry one appam at a time and cook in medium heat.
• Some where I read like if the appam is hard, then you can mix a little idly batter to get right consistency. But I didn’t tried this, and I got good soft appams with the above measurements itself.