Wednesday, September 12, 2007

KANDARAPPAM




This is a traditional Chettinad snack item which will have its place on almost all important festival or pooja days. Being little bit sweet, it will be a real treat for sweet lovers

Ingredients
Raw rice-1 cup
Par boiled rice (idly rice)-1 cup
Urudh dhal- 1/4 cup
Peeled broken green dhal-1 table spoon
Thoor dhal-1 table spoon
Bengal gram-1 table spoon
Jaggery -1 ½ cup
Grated coconut-(1/2 cocunut)
Elachi (yelakkai) -6


Procedure

Soak the rice and dhal for 1 hour. Put it in the grinder and grind for 10 minutes. Now add the grated coconut and grind to a smooth paste. Finally add the jaggery and the powdered elachi and grind till the jaggery nicely mixes.

The batter should be in the consistency of dosa batter. Keep the kadai in the stove .Pour the required amount of oil. Once the oil gets heated, keep the flame in sim and using a small spatula, slowly pour 1 spatulla of batter into the oil and wait for a second when the appam raises slowly pour the heated oil on top of the appam 2 or 3 times with the help of a spoon. This will enable the appam to be cooked fast and also to get a curled border (we usually call it as ‘karai katturathu’ in Tamil).Then turn the side, wait for a minute and remove from the kadai.It will not take much time to cook. So don’t wait till it turn brown.

20 comments:

uma said...

I've tried Kandarappam for this diwali. Here in US, we have long grains rice(can get it in walmart). i did it very simply and it turned out good.

Recipe :

long grains rice(pacharisi) - 1 cup
urud dal - a fistful of urud dhal
fenugreek seeds - 1 teaspoon
brown sugar powder - 3/4 th of a cup
.
I just soaked rice and urud dhal for 2 hrs. Fenugreek seeds for 6 hrs. I grinded everything together with salt in grinder. Once it looks like a paste i ve added brownsugar and cardamom powder to it and just mixed like a dosa batter with milk. then i started deep frying it. It turned out so soft and good.

solai said...

very good.I think that you have great interest in cooking.hats off to you for experimenting in this young age.I too started like this as I was studying even after my marriage and didnt have a chance to learn from my mom.

uma said...

Thanks for your kind words achi :-)

GS said...

Aachi,
I have been doing the paniyarams little differently. In a ulakku, i take mukkal pulungal arisi, then thalai thatta pachai arisi, then gopuram ulundu. My mom never told me about the daals. I will try with the the daals too for this diwali. I always do kandarappam and vellai paniyaram for all the diwalis.

Maddy said...

I love your recipes. Is it possible to publish them in a printable format so that I can take a print out when cooking instead of running to the computer everytime?

Gracyvivek said...

hai achi,i tried this recipe.but it was so rough i dont know y.then the shape didnt come well as in the picture...plz clarify my doubt.
1.what is meant by peeled green broken dhall?is it paasi paruppu?coz i added paasiparu am i corrct?

2.send me Paal paniaram recipe achi.that is my fav dish...

meena said...

thanks achi
its perfect

meena said...

thanks achi
it is perfect

Renukha said...

Thanks so much for the recipe! It turned out so well!

Hemalatha said...

aachi can u post some nice sweets for this diwali........

Solai Chidambaram said...

sure hema.I plan to do it this week.

prabha said...

Hi Aachi,
Practically every day i visit your blog..so noble of you to share the authentic chettinad recipes here....though i have not tried any but the blog visitors comments are a testimony...thanks alot and May GOD Almighty Bless You for what you are doing......heartfelt thanks Aacchi.

sangeetha said...

hello aachi, i am Sangeetha from bangalore, i was born at karaikudi but boughtup at aranthangi, so i didn't know chettinad style cooking, but when i was married my husbands side relations are all asking me to cook in chettinad style, i escaped from them, but now i am trying to cook in that style last week full i tried some items from ur blog like milagu kozhi varuval, chicken grvy, vellai paniyaram, masala seeyum and kuzhi paniyaram all r came out well thank u... and today i am going to make this kandarappam sure it will also come out well let u comment after i made this...bye...

Lachu said...

Hi Aunty,
I tried this recipe for first time during pillaiar nombu. It came out well. thank you for the recipe.

Lakshmi

Madhu Pravin said...

I almost got confused after seeing the image that it's Rava Paniyaram :) only after going through the ingredients, got cleared. Could u plz post d recipe for Rava Paniyaram? Here in my in-law's place, they use ripe banana, which I don't prefer. It'd be helpful if you could post our authentic chettinad recipe for Rava Paniyaram. Thank You!

Skl said...

Hello aunty,
My mom tried this recipe for diwali,it turned out so delicious,it has the typical authentic flavour,having after a very long time,during childhood we used to buy from outside at hometown,but now mom is happy she got the exact recipe,special thanks from us for this very special dish and making our diwali so flavorful,skl

Seetha said...

Greetings Aachi, My late mom was an expert in chettinad cuisines but as her demise was a sudden one, I didn't have the chance to learn any from her and I've regretted it. I was extremely missing the taste of my mom's cooking. I wanted jump of joy after finding ur blog !! even though I can't cook as fantastic as her, it still has the tastes. Thank you is not enuf but that is only way I can express my feelings.. :)

Solai Chidambaram said...

Seetha,your comment is really heart touching.I am very happy that I can replace your mom atleat to a very small extend by providing some hints about chettinad cooking

Sakthi nair said...

I tried this recipe and it was amazing.Thanks so much as I love to the kandarappam

Lakshmi Inba said...

Thank you achi. I made kandarppam as per your instruction. In fact this is my first time I tried kandarppam. So surprised that it came out very well and tasty. Thank you for the post.