Kandarappam

Instructions

1. 1

   Soak the Grains (4-5 hours)

   • In a large bowl, combine the raw rice, urad dal, chana dal, and fenugreek seeds.
   • Rinse the mixture under running water 3-4 times until the water runs clear.
   • Add enough fresh water to cover the grains by at least 2 inches and let them soak for a minimum of 4 hours, or up to 5 hours.
2. 2

   Prepare the Jaggery Syrup (5 minutes)

   • While the grains are soaking, prepare the syrup. In a small saucepan, combine the powdered jaggery and 1/4 cup of water.
   • Heat on a low-medium flame, stirring continuously until the jaggery completely dissolves. Do not bring it to a boil.
   • Strain the syrup through a fine-mesh sieve into a clean bowl to remove any impurities.
   • Set the syrup aside to cool down to room temperature completely. This is a crucial step.
3. 3

   Grind the Batter (10 minutes)

   • Once soaked, drain the water from the grains completely.
   • Transfer the soaked ingredients to a high-speed blender or wet grinder.
   • Add water little by little (starting with 1/4 cup) and grind to a smooth, thick batter. The final consistency should be similar to idli batter – thick but pourable.
4. 4

   Combine and Ferment the Batter (6-8 hours)

   • Transfer the ground batter to a large bowl with enough room for it to rise.
   • Pour the completely cooled jaggery syrup into the batter.
   • Add the grated coconut, cardamom powder, and salt. Mix everything thoroughly with a whisk or your hand until well combined.
   • Cover the bowl and place it in a warm, draft-free spot to ferment for 6 to 8 hours, or overnight. The batter will rise slightly and become airy.
5. 5

   Fry the Kandarappam (20 minutes)

   • After fermentation, give the batter a gentle stir. Do not overmix.
   • Heat a paniyaram pan (aebleskiver pan) over medium heat. Add about 1/2 teaspoon of gingelly oil to each mould.
   • Once the oil is hot, reduce the flame to low-medium and pour the batter into each mould until it is 3/4 full.
   • Cover the pan and cook for 2-3 minutes, until the edges are golden brown and the top appears set.
   • Using a wooden skewer or a small spoon, carefully flip each appam.
   • Cook the other side for another 2 minutes, uncovered, until golden brown and a skewer inserted into the center comes out clean.
   • Remove the cooked kandarappam and place them on a plate. Repeat the process with the remaining batter, adding oil as needed.
6. 6

   Serve

   • Serve the Kandarappam warm as a delicious evening snack or a festive treat.