Department of Cultural Affairs, Government of Kerala

Kerala Culture

Kalathappam

Ingredients:

Jeera Rice – 1 cup
Boiled rice – ½ cup
Cardamom – 4 nos
Water - as required
Jaggery – ¼ Kg
Shallots – 10 nos
Dried coconut bits – 3 tsp (chopped)
Ghee - as required
Oil - as required
Soda powder – a pinch

Method of Preparation:

Soak rice in water for 4 hours. Grind the rice along with soda powder, cardamom and ¼ cup of water. Again, add ¼ cup of water and grind well. Dissolve jaggery in water and strain it. Let it cool. Add it to the ground mixture. It should be a thin batter (thinner than that of dosa batter). In a cooker, add ghee and fried coconut bits. To this add the batter along with jaggery. Cook without putting weight in the pressure cooker. It will take around 15-18 minutes to cook on low flame. After 15 minutes, open the cooker and immerse a stick in the center. It is to find wheather it is cooked. Transfer it to a plate and cut it into desired shapes.

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