Kandrappam - Taste of Chettinad — KarthisKitchenStudio

Kandrappam – Chettinad delicacy prepared with rice and 4 different types of dals

Well, 2016 is almost over when I am not even prepared to welcome 2017 with my hands and heart open. But, then, that’s how it is. You never know how fast time flies and life goes on. I know everyone will be feeling a sense of pride about their accomplishments in the year, bragging about the failure of their plans or preparing a to-do list for the forthcoming year. I don’t belong to any of these categories as I haven’t accomplished or missed. Over these years, I learned to lead a life in its way and accept its flow. I feel that’s key to living the moments! I may be wrong as it’s through my spectacles. 2016 has been great in many ways but the most important among them is the birth of my space – Karthi’s kitchen. Do you believe me if I say as I had thought of owning such a little space during midnight in my sleep? But, it is so. Cooking has been my therapy back then which de-stresses me and makes me forget myself. Maybe that’s what is called as Passion. I am not great at expressing my thoughts through words but I always wanted to be a columnist. Why can’t I combine my cooking with my insane tales? Rest is history! It has become a way for channelizing my energy and thoughts. I have made many lovely fellow bloggers as my friends and came to know about ardent followers of this space. Thank you all for showering so much love on me. It would be less if I say you guys keep me going during my tough times. Thank you much! Jeez… I can write a separate thanking post by year end.

Now, as Karthikai Deepam is around the corner, here is another recipe which you can prepare on the day. Karthikai Deepam is a festival of lights celebrated by people of Tamil Nadu in the Tamil month of Karthikai. Over to the recipe!!!
Kandrappam is a delicacy from the region of Chettinad and is considered to be a festive recipe as it is prepared on an auspicious day using 4 dals and consumption of 4 dals on any festive day is considered to be auspicious. Kandrappam is a sweet fried appam prepared using raw rice, 4 types of dal and jaggery. One can adjust the amount of sweetness added to appam based on their desire. Prepare this Kandrappam during this festive season and enjoy it to the fullest.

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Ingredients:

1 Cup Raw Rice
1 Cup Parboiled Rice
¼ Cup Urad Dal
2 tablespoon Split Moong Dal
2 tablespoon Toor Dal
2 Tablespoon Bengal Gram Dal
Pinch of Salt
1½ – 2 cup of Grated Jaggery
½ Cup Grated Coconut
½ teaspoon Cardamom Powder
Water, required for grinding

Method:

Soak rice and dals separately in water for about 4 hours. Drain the excess water and grind to a fine paste adding required amount of water.
Add grated Jaggery and coconut and grind into a batter. The batter should have the consistency similar to dosa batter.
Now, add cardamom powder and salt to the batter and combine them well.
Refrigerate the batter for about 30 minutes. This helps us while pouring the batter into oil directly. This ensures that the appam has proper edges.
Meanwhile, heat oil in a kadai over medium heat.
Once the oil is hot, take batter in a small serving spoon and pour the batter directly into the oil. Once the appam comes up, pour hot oil over the top layer of appam using a ladle. This enables fast cooking and helps us to get puffed appam.
Fry until the appam becomes light brownish flipping through the half way. Appam cooks fastly and darkens soon. Ensure they are removed from the flame once it turns light brownish.
Repeat the same for the remaining batter. Serve Appam warmly on festive occasion and celebrate life with authentic Chettinad sweet.