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A traditional Chettinad delicacy, Kandharappam are golden-brown, fried sweet fritters. Made from a unique blend of rice and five different lentils, they are sweetened with jaggery and flavored with coconut and cardamom. The result is a delightful snack that's perfectly crispy on the outside and soft and fluffy on the inside.
For 4 servings
Soak Rice and Lentils
Prepare Jaggery Syrup
Grind the Batter
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A traditional Chettinad delicacy, Kandharappam are golden-brown, fried sweet fritters. Made from a unique blend of rice and five different lentils, they are sweetened with jaggery and flavored with coconut and cardamom. The result is a delightful snack that's perfectly crispy on the outside and soft and fluffy on the inside.
This chettinad recipe takes 405 minutes to prepare and yields 4 servings. At 537.07 calories per serving with 6.53g of protein, it's a moderately challenging recipe perfect for snack or dessert.
Combine and Rest the Batter
Fry the Kandharappam
Drain and Serve
Add 1 small mashed ripe banana to the batter along with the jaggery syrup for extra softness and a fruity flavor.
For a delightful crunch, mix 2 tablespoons of finely chopped coconut pieces (thenga pallu) into the final batter before frying.
Add a pinch of dry ginger powder (sukku podi) along with the cardamom powder for a warm, spicy note that complements the sweetness of the jaggery.
The combination of rice and jaggery provides a quick source of carbohydrates, making it an effective energy-boosting snack.
The inclusion of five different types of lentils (dals) contributes to the protein content, which is essential for muscle repair and overall body function.
Using jaggery instead of refined white sugar adds minerals like iron, magnesium, and potassium to the dish, offering a more nutritious way to satisfy a sweet craving.
One serving of Kandharappam (about 4 pieces) contains approximately 350-400 calories. The exact number can vary based on the amount of oil absorbed during frying and the type of jaggery used.
Kandharappam is a traditional sweet treat and should be enjoyed in moderation. While it contains protein from lentils and minerals from jaggery, it is also deep-fried and high in sugar and calories. It's best considered an occasional indulgence rather than a health food.
Yes, you can make them in a paniyaram (aebleskiver) pan. Fill each mould 3/4 full with batter, drizzle a little ghee or oil, and cook on low-medium heat, flipping until both sides are golden brown. The texture will be softer and less crispy than the deep-fried version.
The appam can turn hard if the batter is too thick or if it's over-fried. Ensure the batter has a smooth, pourable consistency, similar to idli batter. Frying on a steady medium flame is also crucial for a soft interior.
Yes, the batter can be stored in an airtight container in the refrigerator for up to 2 days. Bring it to room temperature for about 30 minutes before frying for the best results.