Malabar Style Kerala Kalathappam

Kalathappam is a traditional sweet snack available in most of the tea shops in Kerala.  Very simple ingredients gives you such a tasty and healthy evening snack.Kalathappam

Kerala Kalathappam

Kalathappam is a traditional sweet snack available in most of the tea shops in Kerala.  Very simple ingredients gives you such a tasty and healthy evening snack.

Ingredients :-

Jeera Rice – ¾ cup

Two cups of water – to soak the rice.

Cooked rice – ½ cup

Baking Powder – ½ teaspoon

Cardamom – 3

Water – ¾ cup

Jaggery – 250 grams

Shallots – 7-10

Dry coconut pieces – 2 table spoons

Ghee – 2 table spoon

Oil – 1 table spoon

Method:-

Soak Jeera rice for 4 hours in plain water.

Then in a mixer jar, add drained rice, cooked rice, cardamom and baking powder.

Then add ¼ cup of water and grind to a smooth paste.

Later, add another ¼ cup of water and grind to get a thick batter.  Again add the last ¼ cup of water and grind to a loose batter.

In a thick bottomed pan, add Jaggery chunks and add 1/4 cup of water and melt on the stove top.  When its melted, switch off and let it cool a bit.

Now with the help of a strainer, add warm Jaggery mixture to the mixer jar and mix well with a spoon.  Keep aside for 10-20 minutes. The consistency of the batter should be thinner than the Dosa batter.

In the mean time, keep a small cooker on the stove top and add ghee and oil.  Then saute dry coconut and chopped shallots until golden in colour.

Then pour the prepared batter to it and close the lid. Do not keep weight.  Cook on medium flame until steam starts to come. Then keep the flame in very low and cook for the next 15 minutes.

After 15 minutes, check the middle of kalathappam with a cocktail stick.  If it comes out clean, its done.  If it has crumbs, switch off the flame and keep the lid on and let it rest for another 10 minutes. Then check again.  Now, let it cool for 30 minutes.  Carefully take out the kalathappam from the cooker.  It will be very soft and wobbly.  Cut into pieces and enjoy.

 

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