There are some dishes that stay with you long after you’ve tasted them. Kalathappam is one of those. A rustic rice cake from Malabar, it’s simple at first glance – but the flavor, texture, and aroma tell a deeper story.
I first tasted Kalathappam in Thalassery, during a rainy visit to a friend’s home. The smell of ghee-fried shallots filled the air as tea was being poured. A thick slice of this dark, glistening rice cake landed on my plate – slightly crisp on the edges, soft at the center, and dotted with golden shallots. It looked firm, almost heavy, but one bite changed everything. It was warm, comforting, and full of subtle sweetness – the kind that doesn’t shout, but stays with you.
Malabar cuisine has a way of surprising you. Rooted in centuries of spice trade and coastal abundance, the food from this northern stretch of Kerala blends richness with restraint. Spices are used thoughtfully, coconut finds its way into most dishes, and there’s often a mild sweetness running through even the savory plates. Kalathappam fits right in – made with soaked raw rice ground into a batter, melted jaggery, cardamom, and plenty of ghee-fried shallots. Some versions include bits of coconut or a pinch of cumin for extra depth.
Traditionally, it’s cooked slowly in a heavy-bottomed uruli or iron pan, with the lid sealed tight to trap the heat. In some homes, coconut shell embers are placed on top – a dum-like method that creates that signature caramelized crust. The result is a cake with contrasting textures: a slightly toasted base, a soft middle, and rich layers of flavor from the fried shallots and jaggery.
What makes Kalathappam special is its honesty. It doesn’t rely on elaborate techniques or rare ingredients. Everything comes from the local kitchen – rice, jaggery, shallots, cardamom. Yet, when cooked with patience, it transforms into something deeply satisfying. It pairs beautifully with a hot glass of sulaimani or milky tea, making it a favorite during tea time, rainy days, or quiet evenings.
In many Malabar homes, it’s made during special times – not necessarily festivals, but days that feel like they deserve a treat. Even now, you’ll find it in local tea shops, packed in steel boxes for train journeys, or wrapped warm for school tiffins.
Every time I make it at home, I’m reminded of that afternoon in Thalassery – the sound of rain on the tiled roof, the soft clink of tea glasses, and that one slice of Kalathappam that tasted like belonging. No elaborate plating. No fuss. Just good, honest cooking from a region that knows how to make the everyday feel special.
Malabar Kalathappam
Ingredients
Instructions
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Soak ½ cup white raw rice and ½ cup basmati rice for at least 3 hours. If you're short on time, soak in warm water for 20 minutes instead.
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Grind the soaked rice along with 1 cup cooked rice and enough water to make a thick, smooth batter. Keep this aside.
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Melt 300 grams of jaggery with 1 tablespoon of water. Once completely melted, strain it to remove impurities.
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Add the jaggery syrup to the ground rice batter and mix well.
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Add a pinch of baking soda, some salt, and a mix of cardamom and sugar to the batter. Stir thoroughly.
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Heat 1 tablespoon ghee in a pan. Fry coconut strips and sliced shallots until they turn golden. Set aside.
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Grease the inside of a pressure cooker with ghee or butter. Add half of the fried coconut and shallots as the base layer.
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Pour the rice batter over it. Garnish the top with the remaining fried coconut and shallots.
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Close the lid of the cooker without placing the weight. Cook on low flame for 10-15 minutes.
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Use a toothpick to check if it's done. It should come out clean.
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Let it cool before removing from the cooker. Slice and serve.