Loading...
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
Soak the Grains (4-5 hours)
Prepare the Jaggery Syrup (5 minutes)
Grind the Batter (10 minutes)
A rich and aromatic mutton curry from the Chettinad region of Tamil Nadu. Tender mutton pieces are simmered in a fragrant gravy made from freshly roasted spices and coconut, creating a deeply flavorful dish.
Aromatic and spicy rice vermicelli tossed with mixed vegetables and a classic Chettinad spice blend. This South Indian tiffin is a flavorful and satisfying meal, perfect for breakfast or a light lunch.
A fiery and aromatic chicken curry from the Chettinad region of Tamil Nadu. Tender chicken is cooked in a flavorful gravy made with freshly roasted spices, coconut, and a hint of tanginess. A true classic for spice lovers.
A fragrant and spicy chicken curry from the Chettinad region of Tamil Nadu. This thin, flavorful gravy, known as salna, is packed with freshly ground spices and is the perfect side for parottas, idiyappam, or dosas.
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.
This chettinad recipe takes 40 minutes to prepare and yields 4 servings. At 423.29 calories per serving with 5.9g of protein, it's a moderately challenging recipe perfect for snack or dessert.
Combine and Ferment the Batter (6-8 hours)
Fry the Kandarappam (20 minutes)
Serve
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.
Instead of grated coconut, add 2 tablespoons of finely chopped coconut pieces (thengai pallu) for a delightful crunchy bite in every appam.
You can use palm jaggery (karupatti) instead of regular jaggery for a deeper, more caramel-like flavor and darker color.
The fermentation of the rice and lentil batter introduces beneficial probiotics, which can improve digestion and support a healthy gut microbiome.
Made from rice and jaggery, Kandarappam is a good source of complex carbohydrates and natural sugars, providing a quick and sustained energy boost.
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.
One serving of Kandarappam (about 4 pieces) contains approximately 450 calories. Each appam has around 112 calories, making it an energy-dense festive treat.
Kandarappam is a traditional sweet and should be enjoyed in moderation. While it is shallow-fried and contains sugar from jaggery, it also offers benefits. The fermentation process makes it easier to digest, and using jaggery provides more minerals like iron compared to refined white sugar.
This usually happens if the batter was too thick or if it was cooked on high heat. Ensure your batter has a thick, yet pourable consistency. Always fry the appams on a low to medium flame to allow them to cook through evenly without becoming hard.
Yes, while a paniyaram pan gives the traditional round shape, you can shallow fry small ladlefuls of the batter in a regular kadai or pan. The shape will be more like a small, thick pancake, but the taste will be just as delicious.
The ideal fermentation time is 6 to 8 hours in a warm climate. In colder weather, it might take up to 10-12 hours. The batter should look slightly risen and have a pleasant fermented aroma. Do not over-ferment, as it can make the appams taste sour.