Savoury Kalthappam | Spiced Rice Crepes

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

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

 

½x1x2x3x

• ▢ 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

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