Kandarappam
A traditional Chettinad sweet, these golden-brown, puffy fritters are made from a rice and lentil batter, fermented for 6-8 hours, sweetened with jaggery, and flavored with coconut and cardamom. Crispy on the outside and incredibly soft and spongy inside, they're a perfect festive snack or dessert.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Soak the Grains (4-5 hours)
- b.In a large bowl, combine the raw rice, urad dal, chana dal, and fenugreek seeds.
- c.Rinse the mixture under running water 3-4 times until the water runs clear.
- d.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
Step 2
- a.Prepare the Jaggery Syrup (5 minutes)
- b.While the grains are soaking, prepare the syrup. In a small saucepan, combine the powdered jaggery and 1/4 cup of water.
- c.Heat on a low-medium flame, stirring continuously until the jaggery completely dissolves. Do not bring it to a boil.
- d.Strain the syrup through a fine-mesh sieve into a clean bowl to remove any impurities.
- e.Set the syrup aside to cool down to room temperature completely. This is a crucial step.
- 3
Step 3
- a.Grind the Batter (10 minutes)
- b.Once soaked, drain the water from the grains completely.
- c.Transfer the soaked ingredients to a high-speed blender or wet grinder.
- d.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
Step 4
- a.Combine and Ferment the Batter (6-8 hours)
- b.Transfer the ground batter to a large bowl with enough room for it to rise.
- c.Pour the completely cooled jaggery syrup into the batter.
- d.Add the grated coconut, cardamom powder, and salt. Mix everything thoroughly with a whisk or your hand until well combined.
- e.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
Step 5
- a.Fry the Kandarappam (20 minutes)
- b.After fermentation, give the batter a gentle stir. Do not overmix.
- c.Heat a paniyaram pan (aebleskiver pan) over medium heat. Add about 1/2 teaspoon of gingelly oil to each mould.
- d.Once the oil is hot, reduce the flame to low-medium and pour the batter into each mould until it is 3/4 full.
- e.Cover the pan and cook for 2-3 minutes, until the edges are golden brown and the top appears set.
- f.Using a wooden skewer or a small spoon, carefully flip each appam.
- g.Cook the other side for another 2 minutes, uncovered, until golden brown and a skewer inserted into the center comes out clean.
- h.Remove the cooked kandarappam and place them on a plate. Repeat the process with the remaining batter, adding oil as needed.
- 6
Step 6
- a.Serve
- b.Serve the Kandarappam warm as a delicious evening snack or a festive treat.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The batter consistency is key. If it's too thin, the appams will absorb too much oil and be flat. If it's too thick, they will be dense and hard inside.
- 2Ensure the jaggery syrup is completely cool before adding it to the batter. Hot syrup can prevent proper fermentation.
- 3Do not skip the fermentation step. It is essential for the characteristic soft, spongy texture and slightly tangy flavor.
- 4Fry on a consistent low to medium flame. High heat will brown the outside quickly, leaving the inside raw.
- 5For a richer flavor, add one small, mashed ripe banana (poovan or elaichi variety) to the batter before fermentation.
- 6After fermentation, stir the batter gently just once or twice. Over-mixing will deflate the air pockets, resulting in dense appams.
Adapt it for your goals.
Flavor Enhancement
Add 1/4 teaspoon of dry ginger powder (sukku) and a pinch of black pepper to the batter for a traditional spicy-sweet flavor profile.
Texture VariationTexture Variation
Instead of grated coconut, add 2 tablespoons of finely chopped coconut pieces (thengai pallu) for a delightful crunchy bite in every appam.
Sweetener SwapSweetener Swap
You can use palm jaggery (karupatti) instead of regular jaggery for a deeper, more caramel-like flavor and darker color.
Why this is on our healthy list.
Promotes Gut Health
The fermentation of the rice and lentil batter introduces beneficial probiotics, which can improve digestion and support a healthy gut microbiome.
Provides Sustained Energy
Made from rice and jaggery, Kandarappam is a good source of complex carbohydrates and natural sugars, providing a quick and sustained energy boost.
Mineral-Rich Sweetener
The use of jaggery instead of refined sugar adds essential minerals like iron, magnesium, and potassium to this sweet treat, contributing to overall well-being.
Frequently asked questions
One serving of Kandarappam (about 4 pieces) contains approximately 450 calories. Each appam has around 112 calories, making it an energy-dense festive treat.