Name: Kalathappam/Cooker Appam
Prep time: 20 min
Total time: 20 min
Ingredients: 1 cup Raw rice (Pachari); 3/4 cup Cooked rice; 250 g Jaggery; 5 nos Shallots; 1 tsp Small jeera (cumin); 2 tbsp Coconut flakes; Baking soda (A pinch); 2 nos Cardamom; Salt (A pinch); 2 tbsp Oil; Water (As required)

Kalathappam/Cooker Appam

Kalathappam or Cooker Appam is a traditional styled Malabar specialty rice cake prepared in a pressure cooker. Kalathappam is a tasty variety dish, very filling and healthy. Kalathappam / Cooker Appam is a unique and special dish prepared from raw rice, cooked rice, jaggery and fried seasonings. In Malabar region, Kalathappam is a very popular snack enjoyed as evening snack or even as breakfast dish. You can explore a well detailed Kalathappam/Cooker Appam here that can be easily prepared at home.

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Prep Time 20 mins

Total Time 20 mins

Cuisine Kerala

Servings people

Ingredients

1 cup Raw rice Pachari
3/4 cup Cooked rice
250 g Jaggery
5 nos Shallots
1 tsp Small jeera cumin
2 tbsp Coconut flakes
Baking soda A pinch
2 nos Cardamom
Salt A pinch
2 tbsp Oil
Water As required

Instructions

For preparing Kalathappam, soak rice for about 3-4 hours
Drain and add the rice in a blender along with cooked rice. Add 1 cup water and make a smooth paste out of it.
Transfer to a bowl.
Boil the jaggery by adding little water to make a syrup.
Pour the melted jaggery into the batter and mix well.
Add salt, baking powder, cardamom, cumin and mix well.
Heat oil in a pressure cooker, saute coconut flakes and chopped shallots in it.
Pour the rice jaggery mixture. Do not stir. Close the cooker. Do not place the weight. Cook in low flame for about 20-25 minutes or until done.
Kalathappam/Cooker Appam is ready to serve.

Tried this recipe?Let us know how it was!

Response (2)

G

GM March 4, 2022

Just tried and followed it well. Ended up with sticky blob of rice batter. Used toothpick to test it..twice. My batter ended up thick than whats in the picture. Reason I know is that when I poured batter into the cooker, shallots and coconut flakes did not float and submerged. So my guess is batter was too thick. Some of the steps missing are:
1. Is 1 cup water correct to grind rice?
2. How much water to use to melt jaggery
3. 5 no shallots? medium or small

Will try again soon if I have more details to this.

1. a
  
  aley kurian March 6, 2022
  
  It depends on the rice. Some types of rice are sticky and require little more more water. For jaggery add 1/2 cup water and see that jaggery has completely melted and make it a syrup. Five small shallots are required.