09 December 2012,22:57 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
40 minutes

Cooking Time :
15 minutes

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.


  • 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

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