Malabar Kalathappam
Ingredients
- 2 Cups Raw rice(white rice)
- 280 g Jaggery
- 3 Tbsp Grated coconut
- 2+1/4 Cup Water
- 3/4 Tsp Cumin seeds
- 5 Nos. Cardamom
- 1/4 Tsp Baking soda
- 2 Pinch Salt
- 1/4 Cup Coconut pieces
- 1/4 Cup Shallots Sliced
- Coconut oil
- Ghee
Instructions
- 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.
Notes
You can visit this link Kinnathappam. You can also visit this link Ney Pathiri.
In conclusion, Malabar Kalathappam stands as a true testament to the rich culinary heritage of Malabar, blending tradition, flavor, and craftsmanship in every bite. Whether you're discovering this delicacy for the first time or revisiting a family favorite, Kalathappam captures the essence of Malabar's vibrant culture. For more traditional Malabar recipes and culinary inspiration, visit pachakam.com, your gateway to the authentic tastes of Kerala.
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