What is the technique for making Chettinad 'Kandarappam' so it's soft on the inside and perfectly browned on the outside?

Question

What is the technique for making Chettinad 'Kandarappam'? Learn how to make this sweet rice and lentil fritter soft inside and brown outside.

Answer 1

To achieve soft-centered and perfectly browned Kandarappam, ensure the batter is properly fermented, use moderate heat during cooking, and avoid overcrowding the pan.

Detailed Explanation:

Making perfect Kandarappam requires attention to detail at each stage. Here's a breakdown:

1. Batter Preparation and Fermentation: The batter, typically made from rice flour, urad dal, fenugreek seeds, and coconut, needs proper fermentation. Soak the rice and dal separately for at least 4 hours. Grind them into a smooth batter. Add cooked rice to the batter for extra softness. Allow the batter to ferment for 8-12 hours, or until it doubles in volume. This fermentation process is crucial for the soft, spongy texture.

2. Sweetening and Flavoring: Jaggery is the traditional sweetener. Melt the jaggery and strain it to remove impurities. Add the jaggery syrup to the fermented batter along with cardamom powder for flavor. Adjust the sweetness to your preference.

3. Cooking Process: Heat a special Kandarappam pan (aebleskiver pan) or a regular non-stick pan over medium heat. Add a small amount of ghee or oil to each mold. Once the pan is hot, pour the batter into each mold, filling it about three-quarters full. Cook on medium heat until the bottom is golden brown. Use a skewer or spoon to gently flip the Kandarappam and cook the other side until it's evenly browned. The moderate heat ensures the inside cooks through without burning the outside.

4. Achieving the Perfect Brownness: The key to even browning is maintaining a consistent medium heat. Avoid high heat, which will burn the outside before the inside is cooked. Also, don't overcrowd the pan. Give each Kandarappam enough space to cook evenly.

Pro Tip:

If your Kandarappam is turning out hard, try adding a tablespoon or two of cooked rice or rice flour to the batter to improve the texture. This will help create a softer, more spongy interior.