Sweet Appam Recipe – Chettinad Kandarappam Recipe

Sweet Appam – Chettinad Kandarappam

Sweet Appam – Chettinad Kandarappam is a traditional Chettinad sweet (Sweet Fritter) prepared by pouring the batter made from rice & jaggery flavored with coconut into hot cooking oil and fried until they turn golden brown. This is a special Neivedhiyam prepared during festivals for Lord Murugan.

Inippu Appam is one of the sweets prepared on the occasion of Karthigai Deepam. There are many versions for preparing appam and deep frying it in oil makes it crispier & brings out more flavor. You don’t need to worry about the left overs (if any) as it would remain good even the next day.

Sweet appam-Kandarappam from Homemaking Delight

Sweet appam-Kandarappam from Homemaking Delight

I tried kandarappam for last kanda sasti (An occasion celebrated for Lord Karthik) and it is all gone in front of my eyes before I knew it :). So, I decided to prepare the same for Thai Poosam (Another festival for Lord Muruga) and I did remember to keep an extra share for myself :-D. First, I worried about the calories for cooking appam in oil but we can drain out the excess oil with spatulas and paper towels. 😀

Appam can be prepared in two flavors – Spicy Kara Appam & Sweet Vella Appam. Both would be very tasty and this Sweet Appam is prepared as Neivedhiyam during festival time. Crispier edges with smooth core inside makes the appam more delicious just like Adhirasam!!!

Over to Sweet Appam – Kandarappam Recipe from Home-Making-Delight…

Sweet Appam Recipe || Chettinad Kandarappam Recipe || Chettinadu Kandhar Appam || Inippu Vella Appam || Kandha Shashti Aappam

Makes – 8-10 appam


Raw Rice – 1/4 cup

Boiled Rice (Idly Rice) – 1/4 cup

Urad dhal (Ulundhu) – 1/4 cup

Jaggery (Vellam) –  1/2 – 3/4 cup (depending on how sweet you want your Appam to be)

Fenugreek(Vendayam/Methi) – 1/2 tsp

Honey – 1 tblsp (optional)

Coconut – 2 tblsp

Elachi/Cardamom (Yelakkai) – 1/4 tsp

Water – 1/2 cup (for soaking jaggery)

Salt – a pinch

Oil for frying

Preparation Method:

  1. Wash & soak rice (raw & boiled together), Urad dhal & Vendayam (together) for 2-3 hours.Kandarappam-HMD12. Soak the jaggery in water, filter and remove the impurities.Kandarappam-HMD23. Grind Urad dal & vendayam in a mixer grinder with rice by adding filtered jaggery water. Add more water if required.Kandarappam-HMD34. Finally add Coconut, Salt & cardamom to the mixture and make sure that the batter is not too smooth or too coarse. Let it sit in the room temperature for about 45 minutes.Kandarappam-HMD45. Heat required oil in a pan. Once it’s hot enough, stir & pour a ladle full of batter in oil. You can see the edges start bubbling. To ensure that the oil is hot enough for cooking your appam, you can drop a pinch of batter and see whether it rises to the top immediately. If yes, the oil is ready.Kandarappam-HMD56. Flip the appam and cook until it turns golden brown on both sides. Press the appam between two spatula (like we do for athirasam) and squeeze out the absorbed oil.Kandarappam-HMD67. Keep it on the paper towel to remove any excess oil. Repeat the process with rest of the batter.Kandarappam-HMD78. Enjoy your tasty sweet Chettinad Kandarappam hot on Karthigai deepam /Kandhar Shashti.


  1. Do not soak jaggery in hot or warm water as it might affect the consistency of batter.

  2. You can also add powdered jaggery directly to the blender if you are sure about the purity of jaggery.

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