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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Kalathappam or Malabar kalathappam is a traditional rice cake often made for special occasstions . Its quiet easy recipe.
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First of all we will soak Rice. Here we took Half cup White raw rice and half cup Basmati rice. If there is no stock of Basmathi, Use raw white rice
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We need to soak it for atlest 3 hours (white Raw rice). If you use warm water to soak rice you can save time. Just 20 minutes will be ok
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Next, we will grind the rice to a thick smooth paste. We need to add 1 cup cooked rice and enough water with rice. Keep it aside.
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Next we will melt the jaggery. we need 300 gram Jaggery for this purpose. Add a tablespoon water and melt it
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When it melt completely , Strain it for impurities and add directly to the batter and mix it well.
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We will add Cardamom + sugar mixture along with some salt and a pinch of Baking soda. Mix it well.
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Next, we will prepare Coconut strips and Shallot for garnishing
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Heat a tablespoon ghee , fry coconut strips and Slices shallots .
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Note: You can Bake it either in oven or in cooker. we used cooker for this purpose.
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Inside the cooker, grease it with either butter or ghee
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Add half of the Coconut strips and shallot mixture in the cooker as first layer
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Pour the batter and garnish it with remaning coconut strips and shallots.
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Close with lid and bake it for 10-15 minutes without weight on low flame.
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Use the tooth pick to check whether its cooked or not.
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Remove from cooker when its cooled enough. Thats it Malabar Kalathappam is ready.