Rate this Article:
PrintKANDARAPPAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind both the rice with dhal and fenugreek in about 2 cups of water to make a fine, thick batter.
- Add cardamom, coconut and jaggery to the batter. Mix well. Refrigerate for about 20-30 minutes.
- Mix the batter well to dosai batter consistency.
- Place the oil in a wide skillet or wok over medium heat. When the oil is hot, slowly pour in a spoonful of batter.
- When the kandarappam rises to the top turn it over. Remove it from the pan after about 10 seconds, until brown and crisp on both sides.
- Make the remaining kandarappam in the same way and serve hot.
INGREDIENTS
- 30 grams urad dhal, rinsed, soaked and drained
- ½ teaspoon fenugreek seeds, rinsed, soaked and drained
- 1 teaspoon powdered green cardamom
- 100 grams ground fresh coconut
- 120 grams extra long-grained rice, rinsed, soaked and drained
- 30 grams parboiled rice, rinsed, soaked and drained
- 120 grams grated jaggery
- Cooking Oil for deep-frying
4 comments for “Kandarappam”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved
Nice post! This is a very nice blog that I will definitively come back to more times this year! Thanks for informative post. CBD oil for pain
https://www.hasbihal.org/