Malabar Kalathappam

Ingredientsfor 6 servings

• 2 cup Raw rice(white rice
• 280 g Jaggery
• 3 tbsp Coconut — grated
• 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

Preparation

1. Step 1

   Soak washed rice for 4 hrs. Drain off excess water.

2. Step 2

   Get 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. Set aside.

3. Step 3

   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.

4. Step 4

   Add a pinch of salt and 2 pinch of baking powder. Stir everything together thoroughly.

5. Step 5

   Warm 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.

6. Step 6

   Add half of fried onion and coconut pieces along with that ghee into the batter.

7. Step 7

   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 let it go for another 2-3 minutes.

8. Step 8

   Kalathappam is ready to be served.