Kandhar Appam | Chettinad Kandhar Appam | Kandarappam

Kandhar appam is very tasty and traditional Chettinad sweet appam variety made with raw rice, urud dal, jaggery and coconut which is made to a batter and is deep fried in small quantities. It is called Kandhar appam because it is made as a neivedanam for Lord Muruga who is also called Kandhan. Learn how to make this authentic Chettinad special Kandhar appam below.

Ingredients

Raw rice- 1 cup levelled 

Urud dal -3 tbsps

Fenugreek -1 tsp

Jaggery -1 cup powdered

Grated coconut -1/2 cup

Cardamom powder -1/2 tsp

Oil for deep frying

Method

👉Wash and soak the rice ,dal and fenugreek together for 2 hours.

👉Drain the water and add the rice & dal, fenugreek to the mixie jar ,to this add grated coconut,powdered jaggery and little water and grind to a smooth dosa batter consistency.Add cardamom powder and mix well.

👉Allow the batter to ferment for atleast 1/2 -1 hour.

👉Heat oil in a flat kadai / pan for deep frying.

👉Now take a ladle full of the batter and gently pour it into the oil ,donot disturb it for few seconds it will automatically come up.If it sticks to the bottom gently release it using a flat laddle.Cook in slow flame until you get light golden colour.Flip and cook the other side too .

👉Drain the excess oil from the appam with a tissue paper .

👉Serve hot.

Preparation Time -3 hours

Yield-12-15 nos

Note-

✍️The batter should not be very thick or too watery.Be cautious while grinding the batter.Do not add too much water since we will be adding  jaggery too .

✍️Once the oil is hot keep the flame in sim and cook the appam in medium flame only .

✍️You store the appam in a clean airtight container for 2-3 days.