chettinad kandarappam /sweet appam recipe

chettinad kandarappam / sweet appam recipe

chettinad kandarappam / sweet appam recipeThe single word chettinad is very powerful by itself and it has tied the whole world with its strong aromatic distinctive cuisine.This chettinad kandarappam is a new dessert for me to try. This as a karthigai deepam special this time and it turned to be damn good. I got the recipe from solaiachiskitchen but not followed her recipe exactly but took it as a base and did it. She has used two types of rice but I have used idli rice chettinad kandarappam / sweet appam recipealone but have added all the dals mentioned. Iam doing it for the first time and chettinad kandarappam was soft inside with mesmerising crispy edges with cardamom flavour. It may be a festive item but it will sure be a common snack for every one. Soaking the dal and rice for long hours is most needed to get a good puffy appam without a need for adding any cooking soda are any fancy thing. Coconut is yet another important ingredient that enhances the taste of this chettinad kadarappam.

 

chettinad kandarappam / sweet appam recipe

 

INGREDIENTS:

Idli rice/ idli arisi – 1 cup
Urad dal/ulundhu(whole) – 21/2 tbsp
Moongdal/pasiparuppu – 2 tsp
Toor dal/thuvaram paruppu – 2tsp
Bengal gram dal/kadala paruppu – 11/2 tsp
Jaggery /vellam – 3/4-1 cup
Grated coconut /thengai – 3-4 tbsp
Cardamom powder – 3/4 tbsp,oil for frying(groundnut oil)

METHOD:

 

chettinad kandarappam / sweet appam recipechettinad kandarappam / sweet appam recipe1.Take rice and dals together and wash it well and soak overnight or atleast for 6 hours.
2.Take a mixie and put all the drained contents into it.

chettinad kandarappam / sweet appam recipe3.Take a vessel with jaggery and little water make it to melt completely.

chettinad kandarappam / sweet appam recipechettinad kandarappam / sweet appam recipechettinad kandarappam / sweet appam recipechettinad kandarappam / sweet appam recipe4.Filter it directly into the jar and add cardamom powder also and before grinding it to a smooth batter add coconut and grind.

chettinad kandarappam / sweet appam recipechettinad kandarappam / sweet appam recipe5.Keep a thick bottomed kadai with sufficient oil to fry appam and let it heat.
6.The batter should be lightly thin than the idli batter.
7.Stir well and pour with help of a laddle into the oil and let it cook keeping the flame high and low as required,so that the insides are also cooked.
8.When golden take out in a tissue and serve.

 

chettinad kandarappam / sweet appam recipe

Total Time: 9 hours

Category: snacks,sweets

Cuisine: SouthIndian

Yield: 5-6

chettinad kandarappam  / sweet appam recipe

Ingredients

  • Idli rice/ idli arisi - 1 cup
  • Urad dal/ulundhu(whole) - 21/2 tbsp
  • Moongdal/pasiparuppu - 2 tsp
  • Toor dal/thuvaram paruppu - 2tsp
  • Bengal gram dal/kadala paruppu - 11/2 tsp
  • Jaggery /vellam - 3/4-1 cup
  • Grated coconut /thengai - 3-4 tbsp
  • Cardamom powder - 3/4 tbsp

Instructions

  1. Take rice and dals together and wash it well and soak overnight or atleast for 6 hours.
  2. Take a mixie and put all the drained contents into it.
  3. Take a vessel with jaggery and little water make it to melt completely.
  4. Filter it directly into the jar and add cardamom powder also and before grinding it to a smooth batter add coconut and grind.
  5. Take a kadai with oil and let it heat.
  6. The batter should be lightly thin than the idli batter.
  7. Stir well and pour into the oil and let it cook keeping the flame high and low as required,so that the insides are also cooked.
  8. When golden take out in a tissue and serve.

Notes

Adding toor dal is optional. Soaking the dal and rice is important. Adjust the flame when cooking the appam so that the insides are also cooked well.

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2 thoughts on “chettinad kandarappam /sweet appam recipe

  1. The kadahi stage is not clear at all. The image looks like akal chatti to me. Could you pls explain what kind of kadahi, how deep should we pour oil, what oil, how much to pour, does the batter hold up when we pour directly into the oil, how hot should the oil be…, should the aapam be flipped over, at what stage do we flip it over,

    Pls… we can make the batter but we cannot make the aappam without further details from you. This sounds like a superb recipe and we would love to make it.

    1. Hi meera,

      Kadai:
      Use a thick bottomed kadai with sufficient oil to fry the batter,you can use any thick bottomed kadai that you use at your home.
      Oil:
      For any deep fried items normally that we use is the exact amount of oil that should be used.
      Testing oil:
      You can test the oil by dropping a little batter when it comes up immediately is the right
      indication that the oil is hot.
      When one side is done flip over and do the same on the other side also.
      thank u

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