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Prep Time:
1 hr

Cook Time:
30 mins

Total Time:
1 hr 30mins

Cuisine
South Indian

Course:
Dessert

Diet:
Vegetarian

Instructions

• Take 1 cup of leveled raw rice, then collect any excess in a plate. Add 2-3 tbsp of whole urad dal (heaped, not leveled). Transfer both to a bowl.

• Add moong dal and channa dal to the bowl, then soak in water for at least 1 hour.

• Rinse the mixture twice or thrice. Grind it to a coarse paste using a mixer jar, adding just 1 tbsp water (or more if needed). The batter should be thick.

• Add jaggery and coconut to the batter and grind well. Avoid adding water, as the jaggery will loosen the batter.

• Transfer the batter to a mixing bowl. Add cardamom powder and a pinch of salt, and mix well to a pourable consistency.

• Heat oil in a pan and pour a ladleful of batter. Let it rise and flip over to cook both sides until reddish-brown. Repeat with the remaining batter.

• Store the Kandarappam at room temperature for 3-5 days.

Notes

1. Use a small, shallow, curved pan to fry one at a time or a wide-bottomed kadai for multiple.

1. Add very little water when grinding, as the jaggery will loosen the batter. If the batter is too loose, the appams may absorb excess oil.

Nutrition Info (Approximate Values)

Benefits

1. Protein rich

1. High Fibre

1. Anti-oxidant