​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.