Kalthappam is known as a sweet snack but not many are aware that we also have a savoury version. Instead of making it the traditional rice cake method, I decided to turn them into thin crepes. Presenting to you my humble Dosa using Kalthappam batter!

When F's friend's mother from Kasaragod visited Khobar, she made Kalthappam for breakfast for us. I think it translates to bread made in a deep pot. A true flavour of Moplah food that is served with any spicy Malabar curry for breakfast, lunch or dinner!
Ingredient Notes
- Raw rice: Avoid using par-boiled rice.
- Cooked rice: Any leftover cooked rice will do.
- Fennel seeds: You may use cumin seeds.
- Grated coconut
- Red onion
- Coconut oil
See the Recipe card for full details.
I got the recipe for Kalthappam from Shab's blog and made it quite a few times with beef curry! For making Kalthappam, the entire batter is poured into a shallow or deep saucepan and cooked to resemble a cake. But this time I used the same batter minus the extra onions to make these crepes and it worked so perfectly.
📖 Recipe Card

Savoury Kalthappam | Spiced Rice Crepes
Ingredients
- 2 cups raw rice soaked overnight or for 4 to 6 hours
- 1 cup cooked rice
- 2 cups cold water
- 1 teaspoon fennel seeds
- ½ cup grated coconut
- 1 large onion roughly chopped
- ½ medium onion finely diced
- salt to taste
- coconut oil to cook the crepes
Instructions
- In a large mixer-grinder blender, add the cooked rice, drained soaked rice, fennel seeds, onion chunked, and 2 cups of cold water. You may do it in batches as per your blender size.2 cups raw rice, 1 cup cooked rice, 1 teaspoon fennel seeds, 1 large onion, 2 cups cold water
- Blend until smooth and transfer to into a large bowl. Stir in salt, grated coconut, and finely diced onion.½ cup grated coconut, salt to taste, ½ medium onion
- Heat a flat dosa pan on medium to high flame.
- Pour a ladle of batter and either swirl or just leave it as is (the choice is yours)
- Drizzle some oil all around the edge.coconut oil
- Cover with a lid for 30 to 40 seconds to let it cook.
- Open and slowly release the sides with a spatula and flip the crepe to cook the other side. Remove from pan when done.
- Repeat with the rest of the batter. Serve with egg curry or chicken curry
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