Kalathappam Recipe (Small Batch Cooker Appam)
A traditional Malabar sweet rice cake made in a small cooker with jaggery, cardamom, coconut, and fried shallots. Soft, spongy and crusted, it pairs well with chai and brings a lovely balance of sweet and savoury flavours.
Servings: 4 large pieces
Calories: 315kcal
Ingredients
Grind for batter:
- ½ cup raw rice soaked overnight (see notes)
- 1 tablespoon cooked rice
- ¼ teaspoon cardamom powder
- ¼ teaspoon cumin seeds
- ½ cup water
- salt to taste
- 1 pinch baking soda
Melt:
- 150 grams jaggery (2 to 3 blocks) (cane sugar)
- ¼ cup water
Fry:
- 2 tablespoons coconut oil
- 3 to 4 mini shallots
- 2 tablespoons coconut slices
Instructions
- Add the drained rice, cooked rice, cardamom powder and cumin seeds to a mixie grinder. Grind to a smooth batter using ¼ cup water first, then add the remaining water gradually as needed.½ cup raw rice, 1 tablespoon cooked rice, ¼ teaspoon cardamom powder, ¼ teaspoon cumin seeds, ½ cup water
- In a saucepot over medium heat, melt the jaggery with water until completely dissolved. Switch off and keep it warm.150 grams jaggery, ¼ cup water
- Heat the coconut oil in a 2-litre pressure cooker pot. Sauté the finely diced shallots until lightly golden. Remove and set aside. Fry the coconut pieces until lightly crisp, then remove and set aside. Reduce the heat to low until we get the batter ready.2 tablespoons coconut oil, 3 to 4 mini shallots, 2 tablespoons coconut slices
- Slowly pour the warm, melted jaggery into the bowl of prepared rice batter in a thin stream, stirring continuously with the other hand. Stir in salt and a pinch of baking soda.1 pinch baking soda, salt to taste
- Add more coconut oil to the pot if needed. Increase the heat to medium-high and allow the pot to heat well. Hover your palm over the pot to check that it is properly hot.
- Pour the batter carefully from a height into the hot pot. Sprinkle the fried onions and fried coconut. Cover the pot with the heavy lid. Don’t forget to remove the weight aka pressure cooker regulator.
- Cook on high heat for a minute and then reduce to low. Cook for 15 to 18 minutes. Switch off and remove the pot from the stove. Do not open. Let it rest for another 15 minutes.
- Open the lid and gently remove the kalathappam using a spatula, or carefully flip it out. Slice and serve. Store in an airtight container.
Notes
- You can use any raw rice or basmati, jeerakasala/ kaima, etc. The water required to grind may vary a little.
Nutrition
Calories: 315kcal | Carbohydrates: 58g | Protein: 2.5g | Fat: 8.5g
