Kalathappam is a sweet treat from the North Malabar region prepared with rice, jaggery and fried seasonings that garnished over it.
- Raw rice- 1 cup
- Cooked rice- 1/2 cup
- Jaggery – 200 g
- Shallots/Onions (sliced)- 4
- Water- as required
- Coconut (sliced)- 1/2 cup
- Cardamom seeds- 1 tsp
- A pinch of salt
- A pinch of baking soda
- Ghee- 2 tbsp
Wash and soak the raw rice for about 2 hours.
Then drain it and blend it with cooked rice, cardamom seeds and jaggery with water for a smooth paste.
When the batter is of pouring consistency, add salt and baking soda and mix well.
Heat the pressure cooker, add ghee and saute onion/shallot and coconut slices until turns golden brown.
Pour the rice batter in pressure cooker and cover with lid.
Let it cook for about 20 minutes.
Check the cake by inserting a skewer after 20 minutes. If it comes out clean then the cake is done. If not, let it cook for another 5 minutes.
When cooked let it cool for another 10 minutes before serving.