Kandarappam Recipe (Chettinad Sweet Appam)
A vegetarian Chettinad recipe with rice, cooked rice - parboiled, white urad dal (split). Ready in 5h, serves 10.
Curated byRamesh Kumar🇮🇳
Instructions
17 steps- 1
To prepare Kandarappam Recipe (Chettinad Sweet Appam), soak rice and dals separately in water for about 4 hours
rice(1 cup)cooked rice - parboiled(1 cup)water - required for grinding - 2
Drain the excess water and grind into a fine paste adding required amount of water in a mixer
water - required for grinding - 3
Add grated Jaggery and coconut and grind into a batter
/2 - 2 jaggery - grated(1 cups)fresh coconut - grated(1/2 cup) - 4
The batter should have the consistency similar to dosa batter
- 5
Now, add cardamom powder and salt to the batter and combine them well
pinch saltcardamom powder (elaichi)(1/2 teaspoon) - 6
Refrigerate the batter for about 30 minutes
- 7
This helps us while pouring the batter into oil directly
- 8
This ensures that the appam has proper edges
- 9
Meanwhile, heat oil in a Kadai over medium heat
- 10
Once the oil is hot, take batter in a small serving spoon and pour the batter directly into the oil
- 11
Once the appam comes up, pour hot oil over the top layer of appam using a ladle
- 12
This enables fast cooking and helps us to get puffed appam
- 13
Fry until the appam becomes light brownish flipping through the half way
- 14
Appam cooks fastly and darkens soon
- 15
Ensure they are removed from the flame once it turns light brownish
- 16
Repeat the same for the remaining batter
- 17
Serve Kandarappam (Appam) warmly on festive occasion and celebrate life with authentic Chettinad sweet
Rate this recipe
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Kandarappam Recipe (Chettinad Sweet Appam)
A vegetarian Chettinad recipe with rice, cooked rice - parboiled, white urad dal (split). Ready in 5h, serves 10.
Curated byRamesh Kumar🇮🇳
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
17 steps- 1
To prepare Kandarappam Recipe (Chettinad Sweet Appam), soak rice and dals separately in water for about 4 hours
rice(1 cup)cooked rice - parboiled(1 cup)water - required for grinding - 2
Drain the excess water and grind into a fine paste adding required amount of water in a mixer
water - required for grinding - 3
Add grated Jaggery and coconut and grind into a batter
/2 - 2 jaggery - grated(1 cups)fresh coconut - grated(1/2 cup) - 4
The batter should have the consistency similar to dosa batter
- 5
Now, add cardamom powder and salt to the batter and combine them well
pinch saltcardamom powder (elaichi)(1/2 teaspoon) - 6
Refrigerate the batter for about 30 minutes
- 7
This helps us while pouring the batter into oil directly
- 8
This ensures that the appam has proper edges
- 9
Meanwhile, heat oil in a Kadai over medium heat
- 10
Once the oil is hot, take batter in a small serving spoon and pour the batter directly into the oil
- 11
Once the appam comes up, pour hot oil over the top layer of appam using a ladle
- 12
This enables fast cooking and helps us to get puffed appam
- 13
Fry until the appam becomes light brownish flipping through the half way
- 14
Appam cooks fastly and darkens soon
- 15
Ensure they are removed from the flame once it turns light brownish
- 16
Repeat the same for the remaining batter
- 17
Serve Kandarappam (Appam) warmly on festive occasion and celebrate life with authentic Chettinad sweet
Rate this recipe
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