Kandarappam is a chettinad special sweet made for festivals and special occasions. Kandarappam is a delicious traditional sweet popular in Chettinad cuisine. Follow the step by step pictures and video to make perfect Kandarappam Recipe.
I have tasted this kandarappam long back that I don’t even remember the taste of it. Suddenly during the festive season remembered this sweet and wanted to try. I tried it and to my surprise it came out so perfect that amma approved it.
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What is Kandarappam?
Kandarappam is a Chettinad special sweet dish made using raw rice, urad dal, moong dal, channa dal, jaggery and coconut. A perfect kandarappam should have flowery edges and a balloon like center. Kandarappam has crisp edges with a soft pillowy texture in the center.
‘Kandhar’ means Lord Muruga in tamil so Kandhar + Appam means a sweet appam made and offered for Lord Muruga for auspicious days like Thai Poosam, Vaikasi Visakam etc. This is also made for Diwali and other special festivals and occasions.
Chettinad Cuisine is known for its traditional recipes and this Kandarappam is one among them. Kandarappam is popularly called as Chettinad Kandhar Appam. This is one of the very popular sweet dish made by many household in Chettinad regions during Diwali.
Kandarappam Video
My mothers native is Chettinad and she is an expert in making many chettinad dishes. For those who think Chettinad is only famous for non-veg dishes I tell you there are so many other traditional authentic dishes too.
I tried it for the first time, amma tasted and approved it saying super. So shared few with my neighbor too and to my surprise this was liked by all age groups including kids who are really not fond of traditional sweets. So this justifies the post right?
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Kandarappam Ingredients
- Raw Rice – Raw rice is the best for making kandarappam and there is no alternate for it.
- Dal – A combination of urad dal, moong dal and channa dal is used here.
- Jaggery – Jaggery is the sweetener used here also the color of the kandarappam is based on the color of the jaggery.
- Coconut – Coconut adds a crunch texture to kandarappam.
- Cardamom powder – Cardamom powder is the best flavoring used in kandarappam.
How to make Kandarappam Step by Step
1.Take 1 cup raw rice heaped then level it well. Keep a plate under to collect the extras.
2.Add 2 -3 tablespoon whole urad dal heaped on top to the same measuring cup(do not level it).
3.Now take the measuring cup and add to a bowl. Do not use the rice and dal collected in the plate just add only from the measuring cup.
4.Add 2 tablespoon moong dal and 2 tablespoon channa dal to it.
5.Soak in water for 1 hour.
6.Rinse it well, drain water and add to mixer jar. Add water little by little and grind it.
7.Grind to a slightly coarse paste. The batter should be thick as after adding jaggery the batter may thin down.
8.Add 1 cup jaggery and 4 tablespoon coconut.
9.Grind it without adding water. Jaggery added will make the batter loose so keep an eye while adding water.
10.Add batter to mixing bowl – add 1/4 teaspoon cardamom powder and a pinch of salt.mix well. The batter should be in pour-able consistency.
11.Use a small deep curved ladle and take a ladle full of batter.
12.Heat oil – add the ladle of batter. Cook in medium flame.
13.It will start to rise up in few seconds.
14.Now it has risen up.
15.Now flip over and cook.
16. Flip over both sides and cook till reddish brown.
17.Repeat to finish the batter.
Crisp edges with a pillowy soft center these kandarappams are so tasty.
Expert Tips
- If the batter consistency is perfect only the kadarappams will be soft.
- A perfect kandarappam should have flower like edges and soft bulged center.
- I used a small slightly deep 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.
Serving & Storing Suggestion
Kandarappam keeps well in room temperature for about 5 days. Keep in a clean dry container and enjoy!
FAQS
1.What is the taste and texture of Kandarappam is like?
The taste of Kandarappam is more like sweet appams with a slightly differed flavor because of the addition of dal. The texture is it has crisp edges and a soft center.
2.For what occasion is Kandarappam prepared?
Kandarappam is prepared for special occasions like Thai Poosam, Vaikasi Visakam, Karthigai Deepam, Diwali etc.
If you have any more questions about this Kandarappam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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📖 Recipe Card
Kandarappam
Ingredients
- 1 cup raw rice levelled
- 2 to 3 tablespoon urad dal heaped
- 2 tablespoon moong dal
- 2 tablespoon channa dal
- 1 cup jaggery
- 4 tablespoon coconut
- a pinch salt
- 1/4 teaspoon 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 tablespoon 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 just add only from the measuring cup.
- Add 2 tablespoon moong dal and 2 tablespoon channa dal to it.
- Soak in water for 1 hour.
- Rinse it well, drain water and add to mixer jar. Add water little by little and grind it.
- Grind to a slightly coarse paste. The batter should be thick as after adding jaggery the batter may thin down.
- Add 1 cup jaggery and 4 tablespoon coconut.
- Grind it without adding water. Jaggery added will make the batter loose so keep an eye while adding water.
- Add batter to mixing bowl – add 1/4 teaspoon cardamom powder and a pinch of salt.mix well. The batter should be in pour-able consistency.
- Use a small deep curved ladle and take a ladle full of batter.
- Heat oil – add the ladle of batter. Cook in medium flame.
- It will start to rise up in few seconds.
- Now it has risen up.
- Now flip over and cook.
- Flip over both sides and cook till reddish brown.
- Repeat to finish the batter.
- Crisp edges with a pillowy soft center these kandarappams are so tasty.
Video
Notes
- I used a small deep 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