Kandharappam

Chettinad recipe 

Kandhar Appam:

This is one of the chettinad famous recipe(sweet pancake) this will be soft,more delicious and looks beautiful too.Preparation of this appam is very simple. It will be a real treat for sweet lovers.Main ingredients are rice and urad dal ground with jaggery. Measurement of these ingredients are carefully done to get the perfect taste,shape and texture.This is served in all occasions in chettinad region, easy to prepare in large quantities.

Kandharappam
Kandharappam

Ingredients:
Raw Rice-1 cup, Flat top measurement
Idli Rice ½ cup
Urad Dal-heap on top of the rice measurement or 1 tbsp
Fenugreek Seeds-1/2 tsp
Cardamom(Elakka) Powder 1 tsp
Grated Coconut 1/4 cup or less (optional)
Grated Jaggery(vellam) 1 1/4 cup
Oil For deep frying 150 ml

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Method:
Wash the rice and the dal and soak them with the fenugreek seeds in enough water to cover for 2 hours. Drain completely.
Grind the mix with 1 cup of water in a blender to make a smooth, thick batter.Can store this batter in refrigerator for 1 week.
Add cardamom, coconut and jaggery to the batter. Mix well. Refrigerate for 30 minutes.
Mix the batter well. It should have the consistency of a dosa batter.

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Heat oil in a wok over medium heat. When the oil is hot but not smoking, slowly pour in a small ladle of batter.
When the kandarappam rises to the top turn it over. Remove it from the pan after about 10 seconds. It should be golden brown on both sides.

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Make the remaining kandarappam in the same way and serve hot.This measurement can give you 20 to 25 nos of appam.

In case of rest over of any prepared Paniyaram can be steamed on next day,it will be more soft and tasty.

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