Kalathappam

Name: Kalathappam
Total time: 10800 s
Yield: 8 to 10 serving
Cuisine: Indian
Ingredients: 2 cups raw rice or basmati; 1/2 cup cooked rice; 1 cup jaggery; 1/4 cup thinly sliced shallots; 1/2 cup coconut slices; 1 teaspoon cardamom powder; 1 teaspoon baking soda; 4-6 tablespoons coconut oil or ghee; 1/2 teaspoon salt

Helen Thomas @cook_7814663

Mumbai

Tea time snack from North Kerala. Easy to prepare and not very sweet.

Helen Thomas @cook_7814663

Mumbai

Tea time snack from North Kerala. Easy to prepare and not very sweet.

Saved

Ingredients

2 hrs + 1 hr

8 to 10 serving

2 cupsraw rice or basmati
1/2 cupcooked rice
1 cupjaggery
1/4 cupthinly sliced shallots
1/2 cupcoconut slices
1 teaspooncardamom powder
1 teaspoonbaking soda
4-6 tablespoonscoconut oil or ghee
1/2 teaspoonsalt

Saved

Steps

2 hrs + 1 hr

1

Soak the rice for almost two hours.
2

Then wash the rice and grind it with cooked rice and jaggery. Batter should have a thin consistency.
3

Slice coconut as in picture.
4

Heat the ground rice till lukewarm, stirring constantly. Take care that no lumps are formed. Keep it aside.
5

Heat coconut oil in a pressure pan or cooker. Add the coconut slices and fry in high heat. Add the shallots after 2 minutes. Fry till the coconut starts browning and shallots are almost caramelized.
6

Add baking soda, salt and cardamom powder to the batter and mix well.
7

Remove half of the fried coconut and shallots from the pan.
8

Swirl the pan, so that the oil coats the sides. Keeping the flame at lowest, pour the batter. Sprinkle the fried coconut and shallots on the top.
9

Close the cooker and cook in high heat for 2 minutes. Then reduce the heat and cook for 15 to 20 minutes. Do not use the weight.
10

Cooking time will depend on the thickness of the kalathappam. It is better to check at the 15 minute mark, by inserting a tooth pick.
11

After it's cooked, leave the pan to cool. Remove the kalathappam using a spatula.
12

Slice and serve with tea.
13

Coconut oil is the best for this dish. You can also use half coconut oil and half ghee. Add more or less jaggery as per your taste.