Kalmas | Ifthar Snack


Kalmas is a Kannur special snack, the varieties of which come out when it’s time to break the Ramadan fast. You might be not familiar with the word ‘Kalmas’. It’s made on special occasions. This is an easy to prepare snack with less ingredients and it tastes very delicious too. The preparation is very simple: rice dough wrapped with a spicy egg masala, coated with chilli paste and shallow fried. You can also call Kalmas another version of ‘Kozhukatta’. Kalmas can also be prepared with chicken, prawns and beef. Kalmas are very popular in Kannur region and you will find street side stalls selling the hot favorite. You will find rice as the key ingredients in most of the Malabari snacks. What makes Kalmas unique and special is the last step of preparation. The steamed Ifthar Snack is coated in a chilli paste and fried on both sides into a crisp outer skin.

Kalmas are very wholesome and nutritious. The protein rich Ifthar Snack beats almost all snacks. You can go creative with the filing involved. You can go in for any filling you fancy. The final tossing in oil lends to that vibrant hue and color. Looks real yummy at first sight. Digging into the snack you will be definitely tempted for one more. Kalmas loads you you with all energy and stamina to carry you along. Kids love the Ifthar Snack. No need to pester them, they will finish off the snack in a minute. You can serve the snack in tiffin boxes too. Note down the dish in your menu and let me know your comments. If you are looking for a variety snack recipe with egg, then you can definitely try this dish. You find a lot of lip smacking snacks in Kannur region. You can explore a well detailed recipe here that can be easily prepared at home. Enjoy well.

Kalmas | Ifthar Snack

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Kerala
Servings 6 People



  • Heat oil in a pan, sauté chopped big onions until it turns to soft and golden brown in colour.
  • Then add crushed ginger and garlic, green chillies and curry leaves.The masala powders can be added once they are well seasoned. Saute the mix till the raw smell of the masalas no longer lingers. Add in the boiled egg pieces. Mix well and turn off the flame.
  • Grind grated coconut, shallots and fennel seed into a coarse paste.
  • Take a large bowl, add rice flour, salt and coconut paste. Add water litter by little to make a smooth dough.
  • Make small balls of the prepared rice mix, pat them into small cups and add in the egg mix. Seal in the sides and roll them again in the shape of unnakayas.
  • Now steam them for about 20 minutes over a moderate flame.
  • The next step is to make a thick batter with a teaspoon each of rice flour, chilly powder, garam masala powder and curry leaves.
  • The final step is to shallow fry the rolled out kalmas. In a pan pour in two tablespoons of either coconut oil or ghee. Roll the kalmas in the rice flour batter and fry them till they turn crisp on both sides.
  • Egg Kalmas are now ready to serve.


You can visit this link Unnakaya. You can also visit this link Kaipola.
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