Soft Kalathappam | Traditional Malabar Style Rice Cake
A soft, spongy, and delicious traditional Malabar snack made easily with raw rice, jaggery, and shallots. Perfect to enjoy with an evening cup of tea.
Ingredients
Equipment
Method
- Soak the Rice: Wash and soak 1 cup of raw rice in water for 3 to 4 hours. Drain the water completely.
- Prepare Jaggery Syrup: Melt the jaggery in a little water, strain it to remove impurities, and let it cool down.
- Blend the Batter: In a mixer grinder, add the soaked raw rice along with the cooled jaggery syrup, cardamom powder, cumin powder, and a pinch of salt. Grind into a smooth, flowing batter.
- Sauté Shallots: Heat a little coconut oil or ghee in a pan, add the sliced shallots, and fry them until golden brown and crisp. Set aside the fried shallots along with the oil.
- Cook the Kalathappam: In the same pan (or a seasoned clay pot/traditional vessel), pour the prepared batter. Top it with the fried shallots and remaining oil.
- Bake/Steam/Cook: Cover with a tight lid and cook on a very low flame for about 20 to 25 minutes until the edges turn golden and the center is cooked through.
- Serve: Once cooled slightly, slice and serve soft, spongy kalathappam.
Video
Notes
Ensure the flame is kept low throughout the cooking process so the bottom doesn't burn before the inside cooks.
Using coconut oil gives the authentic traditional Kerala aroma and flavor.
Using coconut oil gives the authentic traditional Kerala aroma and flavor.