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Home » Recipes » Malabar (North Kerala)

Savoury Kalthappam | Spiced Rice Crepes

Modified: Jul 26, 2024 · Published: Jan 21, 2016 by Famidha Ashraf · This post may contain affiliate links · Leave a Comment

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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!

A stack of rice crepes called kalthappam.

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!

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  • Ingredient Notes
  • 📖 Recipe Card
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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

A stack of rice crepes called kalthappam.

Savoury Kalthappam | Spiced Rice Crepes

Kalthappam dosa is a savory South Indian rice crepe with a crispy exterior and soft interior, made from an unfermented rice batter flavored with fennel seeds and onions. This Malabari breakfast pairs wonderfully with spicy chicken or egg curry, offering a delightful contrast in textures and flavors.
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Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Soaking Time: 6 hours hours
Total Time: 6 hours hours 45 minutes minutes
Servings: 15 crepes
Calories: 64.7kcal
Author: Famidha Ashraf
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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

Notes

Instead of grated coconut, you can use ⅓ cup of desiccated coconut. 

Nutrition Info

Calories: 64.7kcal | Carbohydrates: 9.1g | Protein: 0.9g | Fat: 2.9g
Course: Breakfast, Dinner, Main Course
Cuisine: Malabar
Tried this recipe?Please consider Leaving a Review!

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  • Ari Dosha with dal.
    Ari Dosha | Rice Crepes with Coconut
  • Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce
    Varutharacha Malabar Chicken Curry | Chicken Curry with Roasted Coconut Sauce

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Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

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