Soak washed rice for 4 hrs. Drain off excess water.
Take a jar and add the rice in it. Add cardamom seeds and cumin seeds. Gradually add some water(1 cup) and grind it. Add 3 tbsp grated coconut and grind well. Keep it aside.
Melt the jaggery in 1+1/4 cup water. Using a sieve, sieve the jaggery solution. Add the hot jaggery solution to the batter, at the same time mix it continuously.
Add a pinch of salt and 2 pinch of baking powder. Mix well.
Heat coconut oil in a pan and fry the coconut in medium flame. When it turns golden, add the chopped onion and fry it until golden. Transfer it to a plate.
Add half of fried onion and coconut pieces along with that ghee into the batter.
Heat an iron cheena chatty in high flame, add 1/2 tsp coconut oil and 1/2 tsp ghee. Then pour 1 ladle full of batter, sprinkle some fried onion and coconut over it and cover the top. Then reduce the flame into medium heat and cook it for another 2-3 minutes.
Kalathappam is ready to be served.