Malabar Kalathappam
Ingredients
- 1/2 cup White Raw rice (Pachari)
- 1/2 cup Basmati rice
- 300 gram Jaggery
- 1 1/2 teaspoon Cardamom+ Sugar powder
- 1 tablespoon Coconut strips
- 5 Shallots (sliced)
- 1 tablespoon Ghee
- 1/2 teaspoon Salt
- 1 pinch Baking Soda
Instructions
- 1 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.
- 2
Grind the soaked rice along with 1 cup cooked rice and enough water to make a thick, smooth batter. Keep this aside.- 3
Melt 300 grams of jaggery with 1 tablespoon of water. Once completely melted, strain it to remove impurities.- 4
Add the jaggery syrup to the ground rice batter and mix well.- 5
Add a pinch of baking soda, some salt, and a mix of cardamom and sugar to the batter. Stir thoroughly.- 6
Heat 1 tablespoon ghee in a pan. Fry coconut strips and sliced shallots until they turn golden. Set aside.- 7
Grease the inside of a pressure cooker with ghee or butter. Add half of the fried coconut and shallots as the base layer.- 8
Pour the rice batter over it. Garnish the top with the remaining fried coconut and shallots.- 9
Close the lid of the cooker without placing the weight. Cook on low flame for 10-15 minutes.
- 10
Use a toothpick to check if it's done. It should come out clean.- 11
Let it cool before removing from the cooker. Slice and serve. - 2
