Kandarappam is a traditional Chettinad snack item which will have a special place among chettinad delicacies during most of the festivals and functions.

  • Raw rice – ½ cup
  • Boiled rice – ½ cup
  • Urad dhal – as given below ( about 2 teaspoon)
  • Powdered jaggery – 1 cup
  • Grated coconut – 2-3 tablespoon
  • Cardamom powder – ½ teaspoon
  • Dry ginger powder – ½ teaspoon
  • Oil – to deep fry
  1. Take both rices mixed together in a cup (flat).
  2. Lightly heap with just enough urad dhal.
  3. Wash rices, dhal and soak in water for 2 hrs.
  4. Drain completely.
  5. Grind, adding coconut without adding water.
  6. Now grind fine, adding the powdered jaggery little by little.
  7. The paste must be fine.
  8. Add cardamom powder and dry ginger powder.
  9. Rest the dough for 5-6 hrs.
  10. Heat oil, preferably in a non-stick kaai.
  11. The batter should be loose enough to be poured in a ladle.
  12. Pour one small ladleful in hot oil.
  13. Adjust the flame to low in a few secs, so that the colour does not become very deep.
  14. Splash oil over it from around so that it puffs up.
  15. Cook on a low fire, turn over and cook for a few more secs.
  16. Remove to an absorbent tissue.