Kandarappam Recipe (Chettinad Sweet Appam) – Traditional South Indian Delight
Discover the essence of Chettinad cuisine with this delightful Kandarappam recipe, a traditional sweet appam cherished across generations. With a blend of rice, lentils, and the earthy sweetness of jaggery, this treat captures the heart of festive gatherings and celebratory moments. Follow this step-by-step guide to prepare this classic dish at home and indulge in the authentic flavors of South India.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Cooked parboiled rice | 1 cup |
| White Urad Dal (split) | 1/4 cup |
| Yellow Moong Dal (split) | 2 tablespoons |
| Arhar Dal (split Toor Dal) | 2 tablespoons |
| Chana Dal (Bengal Gram Dal) | 2 tablespoons |
| Salt | Pinch |
| Jaggery (grated) | 1 1/2 – 2 cups |
| Fresh coconut (grated) | 1/2 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Water | As needed for grinding |
Nutritional Information (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 30 g |
| Protein | 3 g |
| Fats | 3 g |
| Fiber | 2 g |
| Sugars | 20 g |
Note: Nutritional values are approximate and may vary depending on specific ingredients used.
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 4 hours | 50 mins | 5 hours | 10 |
Instructions
-
Soak and Prepare Ingredients:
- Begin by soaking the rice and each type of dal separately in water. Let them soak for about 4 hours to soften.
- Once soaked, drain the water and transfer the rice, dals, and cooked parboiled rice to a mixer or blender.
-
Grind the Mixture:
- Add just enough water to the ingredients in the mixer and grind to form a smooth, fine batter. The batter should be similar in consistency to dosa batter—neither too thick nor too runny.
-
Add Sweetness and Flavor:
- To the batter, add the grated jaggery and grated coconut. Grind the mixture once again until everything is well combined, creating a sweet, smooth batter.
- Sprinkle in cardamom powder and add a pinch of salt. Mix thoroughly to incorporate all flavors.
-
Set and Chill the Batter:
- Refrigerate the batter for approximately 30 minutes. Chilling it briefly helps it set and improves texture during frying.
-
Heat Oil for Frying:
- In a deep kadai or heavy-bottomed pan, heat enough oil for frying over medium heat. The oil should be hot but not smoking.
-
Fry the Appam:
- Using a small ladle or spoon, carefully pour small portions of the batter directly into the hot oil.
- As each appam rises to the surface, use a ladle to gently pour hot oil over the top. This step helps the appam cook evenly and puff up beautifully.
- Continue frying until the appam turns a light golden brown. Be cautious as they tend to darken quickly.
-
Drain and Serve:
- Once the appam is done, remove it from the oil and place it on paper towels to absorb any excess oil.
- Repeat the frying process with the remaining batter.
-
Enjoy Your Kandarappam:
- Serve these delicious Chettinad sweet appams warm, and enjoy the traditional flavors on festive occasions or special gatherings.
Tip: Kandarappam is best enjoyed fresh, but it can be stored in an airtight container for up to a day.
This Kandarappam recipe brings a slice of Chettinad into your kitchen, allowing you to experience the unique flavors and aromas of South Indian sweets. Whether for festivals, gatherings, or simply to treat yourself, these appams are sure to delight.
