Chettinad recipe Kandhar Appam/Anjarisi Paniyaram:

This is one of the Chettinad famous recipe(sweet pancake) this will be soft and delicious.Preparation of this appam is very easy. It will be a real treat for sweet lovers.This sweet has a new version of Kandharappam, with Urad dal, Channa dal, Sago and both rice soaked and grind with Jaggery and Elaichi, this brings the delicious taste as Anjarisi Paniyaram, because of these 5 grains used as main ingredients.

Ingredients:

Raw Rice(Pachari) 1 cup

Idli Rice 1/4 cup

Urad Dal -1 tbsp

Channa dal-1 tsp

Sago-2 tsp

Cashews-4 nos(optional)

Fenugreek Seeds 1 tsp

Cardamom(Elakka) Powder 1 tsp

Grated Coconut 1/4 cup or less (optional)

Grated Jaggery(vellam) 1 1/4 cups

Oil For deep frying 1 cup

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 soaked ingredients with 1 cup of water in a blender to make a smooth and thick batter.
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.
Heat oil in a wok over medium heat. When the oil is hot but not smoking, gently pour in, a small ladle of batter.
When the kandarappam rises to the top and turns golden brown at the surface turn it over. Remove it from the pan after about 10 seconds. It should be golden brown on both sides.

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