Kalathappam is a famous Malabar snack and is also called rice cake. This is mainly an evening snack and also for the ifthar party. This has two versions, one is sweetened and another one is non sweetened. Here I am giving you sweetened version. Fried shallots & coconut gives immense taste to kalathappam.
White rice/Pachari – 1cup
Cooked parboiled or matta rice – 4tsp
Baking soda – ¼ tsp
Melted jaggery – ½ cup
Cumin seeds -1/2 tsp
Cashew & Raisin – a few
Cardamom powder – ½ tsp
Coconut slices/thenga kothu – 3tsp
Finely sliced shallots/Small onion – 3-4 tspGhee – 4tsp
How to prepare
=►Soak rice for 4-5 hours and grind it along with ½ cup of melted jaggery and 4tsp of cooked rice.
=►Add baking, cumin seeds and cardamom powder into the fine paste (consistency like idly batter)
=►Mix it well and keep it aside for 3-4hour.
=►Heat 2tsp of ghee in a pan, put cashew, raisins, sliced coconut and shallots into it.
=►Fry it well and keep it aside.
=►Preheat a cooker(used 3litre) add 2tsp of ghee and put 1tsp of fried coconut & shallots into it.
=►Then pour the batter into the cooker and put cashew, resins and remaining fried shallots and coconut into the above the batter.
=►Close it with lid (without whistle) and allow it to cook for 10-15min on medium flame.
=►Switch off the flame when you see steam coming through the whistle hole.
=►Allow it to cool for sometime and remove the lid. Take out kalathappam from the cooker carefully so that it retains the shape.