Kandarappam is a delightful mild sweet dollopmade by frying rice, urad dal, jaggery powder batter and flavoured with cardamom powder. Kandarappam is a healthy sweet that is a great alternate choice to make for special occasions. How to make Kandarappam is explained in this post with step by step pictures and video.
Kandarappam is a chettinad sweet made with raw rice and urad dal.Easy Kandarappam Recipe with video and step by step pictures.
I have tasted this kandarappam long long back that I don’t even remember the taste of it.So when I saw my cousin making this got too tempted that immediately told when I try I will surely try your recipe only as I knew it was very authentic.So when I made a list of items to try for Diwali this kandarappam topped the list.
Kandarappam has crisp edges with a soft pillowy texture in the center, tastes soo good.
More traditional recipes
I tried it for the first time and amma tasted and approved it saying super.So shared few with my neighbor too…to my surprise this was liked by all age groups including kutties.They asked for more and more so now I know what to make for this Diwali 2019 morning.
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Kandarappam
Ingredients
- 1 cup raw rice levelled
- 2 to 3 tbsp urad dal heaped
- 2 tbsp moong dal
- 2 tbsp channa dal
- 1 cup jaggery
- 4 tbsp coconut
- a pinch salt
- 1/4 tsp cardamom powder
- oil to deep fry
Instructions
- Take 1 cup raw rice heaped then level it well. Keep a plate under to collect the extras.
- Add 2 -3 tbsp whole urad dal heaped (do not level it). Now take only the cup measure and add to a bowl. Do not use the rice and dal collected in plate. Add moong dal to it.
- Add channa sal to it. Soak in water for atleast 1 hour.
- Rinse at least twice or thrice then add to mixer jar. Add 1 tbsp water or little more. Do not add more water, the batter should be thick.
- Grind to a slightly coarse paste then add jaggery and coconut. Grind it well .Do not water now. Jaggery will make the batter loose so keep an eye while adding water.
- Add batter to mixing bowl - add cardamom powder and a pinch of salt. Mix well. It should be in pourable consistency.
- Heat oil in a pan add a ladle full of batter. Let it rise up.
- Now turn over and cook , turn both sides and cook till reddish brown. Repeat to finish the batter.
- Kandarappam keeps well at least for 3-5 days in room temperature.
Video
Notes
- I used a small shallow curved kadai to fry so fried only one at a time.
- If you want to make 3-4 kandarappams at a time then use a wide bottomed kadai.
- While grinding the soaked ingredients add very little water as after adding jaggery it will loosen the batter so add accordingly.If the batter is too loose then it may drink lots of oil.
How to make Kandarappam
- Take 1 cup raw rice heaped then level it well.Keep a plate under to collect the extras.
- Add 2 -3 tbsp whole urad dal heaped on top to the same measuring cup(do not level it).Now take the measuring cup and add to a bowl.Do not use the rice and dal collected in the plate.Add moong dal to it.
- Add channa sal to it.Soak in water for atleast 1 hour.
- Rinse atleast twice or thrice then add to mixer jar.Add 1 tbsp water or little more.Do not add more water, the batter should be thick.
- Grind to a slightly coarse paste then add jaggery and coconut.Grind it well.Do not water now.Jaggery added will make the batter loose so keep an eye while adding water.
- Add batter to mixing bowl – add cardamom powder and a pinch of salt.mix well.It should be in pourable consistency.
- Heat oil in a pan add a laddle full of batter.Let it rise up.Cook in medium flame.
- Now turn over and cook , turn both sides and cook till reddish brown.Repeat to finish the batter.
Keeps well atleast for 3-5 days in room temperature.
Crisp edges with a pillowy soft center these kandarappams are soo tasty.
Expert Tips
- I used a small shallow curved kadai to fry so fried only one at a time.
- If you want to make 3-4 kandarappams at a time then use a wide bottomed kadai.
- While grinding the soaked ingredients add very little water as after adding jaggery it will loosen the batter so add accordingly.If the batter is too loose then it may drink lots of oil.
Neela
Hi Sharmi,
I have a doubt about your explanation given under method: “Add 2 -3 tbsp whole urad dal heaped(do not level it).Now take only the cup measure and add to a bowl.” what does it mean by take only the cup measure and add to a bowl. You mentioned that we need to add 2-3 tbsp whole urad dhal heaped. But do you want us to measure the urad dhal in the cup and add to a bowl after taking 3 tbsp of whole urad dhal.
Even in the picture, you are measuring urid dhal in the same cup, you measured rice but not using tablespoons since you told us to put 2-3 tablespoons of urid dhal. Do you want us to measure urid dhal with tablespoons or with cup?
Please explain clearly.
Thanks in advance
Sharmilee J
yes I mean to say you need to add 2 -3 tbsp urad on top of rice in the measuring and use only that cup measure.do not use the scateered items on the plate.
Neela
Hi,
I am little confused about the measurement of urid dhal since you mentioned as Add 2 -3 tbsp whole urad dal heaped(do not level it).Now take only the cup measure and add to a bowl. What measurement do I need to use for urid dhal? cup measurement or table spoon measurement?
Please confirm.
Kind Regards
Neela
Sharmilee J
use heaped 3 tbsp urad dal
Tejaswi Dodda
Hi!
Is there a replacement for raw rice? Like can I use Parboiled rice instead?
Please advise.
Thanks,
Tejaswi
Sharmilee J
TRaditionally raw rice i used but you can try with parboiled rice am not sure of the outcome and taste