Monday, 10 April 2017

Kandharappam | Kantharappam Recipe | Sweet Paniyaram

Appam, Jaggery Paniyaram, Palm Jagger Paniyaram

Kandharappam / Kantharappam / Kandarappam is a famous chettinad dessert which is made during festivals at chettiar houses. This is a offering made for lord murugan(kandhan) hence the name kandhar appam. Aachis have invented lot of savouries and sweets as evening time snack, this is one of their invention which will be loved by all . If we make the same recipe with karupppati(palm jaggery) its called as karuppati paniyaram.

Karuppati or palm jaggery is derived from palm trees which is healthier than the sugarcane jaggery as it is a good source of ascorbic acid and vitamin B complex.Being rich in iron, it prevents diseases like anemia and also contains essential nutrients like magnesium and potassium. Magnesium is vital for the proper functioning of the nervous systems and the potassium regulates the blood pressure and the heart functions.




Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Kandharappam recipe, OmapodiBoondhiSeepu SeedaiSeedaiMixtureAdhirasam, Kai MurukkuKarupatti Paniyaram, Vellai Paniyaram,Masala SeeyamRaw rice flour preparation,Thenkuzhal Murukku


Kandharappam | Kantharappam Recipe | Sweet Paniyaram

Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks
Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Yield: 20 Nos

RAW RICE – 1 CUP
URAD DAL – 2 TBLSP
CHANNA DAL – 1 TSPN
MOONG DAL – 1 TSPN
FENUGREEK SEEDS – ½ TSPN
GRATED JAGGERY – 1 ¼ CUP
GRATED COCONUT – ½ CUP
CARDOMOM POWDER – ¼ TSPN
SALT – 2 PINCH
OIL – ¼ LT


METHOD OF PREPARATION

1.Take raw rice till the mouth of the cup and add urid dal to it like a temple tower, leave the extra dal in the plate. Wash and Soak rice, dal, fenugreek seeds together for 1½ hour.
Add Jaggery to a bowl with 2 tblsp of hot water and melt it and then filter it to remove impurities. If the Jaggery is pure without dust you can add it directly while grinding.
Quantity of grated jaggery should be equal to the combined measurement of rice and dal.


Take Raw rice till the mouth of the cup and add the urid dal to it like a temple tower, leave the extra dal in plate - Read more at: http://www.authenticrecipesofindia.com/2016/03/chettinad-vellai-paniyaram-vellai.html.Content Copyrighted to authenticrecipesofindia.com
Take Raw rice till the mouth of the cup and add the urid dal to it like a temple tower, leave the extra dal in plate - Read more at: http://www.authenticrecipesofindia.com/2016/03/chettinad-vellai-paniyaram-vellai.html.Content Copyrighted to authenticrecipesofindia.com
Appam, Jaggery Paniyaram, Palm Jagger Paniyaram

2. Drain the water completely from the soaked dal,rice and add it to grinder or mixie and filtered jaggery sryup little by little instead of water. Once it is grinded as fine paste then add grated coconut, cardomom powder and pinch of salt. Then grind it for 2 minutes


Appam, Jaggery Paniyaram, Palm Jagger Paniyaram

3. Rest the batter for half an hour. Then mix the batter to  consistency like dosa batter as below. If this batter became watery you can add the thick batter(reserved if any) and bring to correct consistency

Appam, Jaggery Paniyaram, Palm Jagger Paniyaram


4. Use the flat laddle to drop the kantharappam into the oil as below.

Appam Karandi, ladle, Paniyara Karandi
 
5. Take pan heat oil, in hot oil, check oil whether it is heated,then drop 1 flat big spoon of batter after 1 minute the kantharappam will start floating in oil with a flowery border, then turn it to other side.

Appam, Jaggery Paniyaram, Palm Jagger Paniyaram

6.Cook both the side in golden yellow color. Cooked Kantharappam will be like below picture which will have crispy flower border and spongy in middle . You can deep fry one at a time

Appam, Jaggery Paniyaram, Palm Jagger Paniyaram

Finally i would like to add my other sweet recipe collection along with this recipe, Carrot HalwaRasamalaiGulab JamunMysorepakRava KesariGasa gasa Payasam

Note:
  • Minimum of half an hour resting time is required before you start preparing the appam. This will help in the spongy texture.
  • If you are doubtful of the consisteny, reserve thick batter separately in a bowl. To another bowl add batter and water to make it to dosa consistency and start making appam, if its watery it will not fluff it will become flat. Then you can add the reserved batter.
  • You can reduce or add jaggery according to your taste

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