Kandarappam is a traditional sweet from the south India's famous chettinadu cuisine. It is prepared for all important festivals and poojas. It is a healthy and tasty snack.
Ingredients:
1. Raw rice - 1 cup
2. Par boiled rice( idly rice) - 1 cup
3. Urad dhal - 1/4 cup
4. Peeled broken green gram/moong dhal - 1 tablespoon
5. Toor dhal - 1 table spoon
6. Channa dhal/bengal gram - 1 table spoon
7. Pinch of salt
8. Jaggery - 1 1/2 cup
9. Grated coconut - 1/2 cup
10. Elachi/cardamom - 5-6
11. Oil for frying
Procedure:
1. Soak the rice and dhal for 2 hours.
2. Grind everything except grated coconut, jaggery and elachi for 10 mins.
3. Finally add the jaggery, grated coconut and cardamom to the batter. Batter should be in dosa or pan cake consistency.
4. Take a frying wok and add required amount of oil for deep frying the appam.
5. When the oil gets heated (not smoking hot), immediately reduce the flame and maintain in low - medium flame. Take a ladle of batter and pour slowly into the oil. Wait for few seconds. When appam raises turn it other side and cook for few seconds.Appam will not take much time to cook. When appam turns light brown, remove it from the oil.
6. Now serve hot. It is very tasty when it is hot.
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