Kalathappam

Easy Kalathappam (with rice powder)

1.Rice(Pathiri) powder-1 cup(I used 250 ml cups)

Coconut grated-1/4 cup

Cooked rice-1/4 cup

Cardamom-3

Cumin seeds-1/2 tsp

Water -1 1/2 cup

Salt to taste or (1/2 tsp)

Put all the above ingredients into a mixie and grind together till smooth paste.

2.Jaggery -250 gm

Water-1/2 cup

Boil this together until dissolved.Filter this Immediately (while hot)onto the ground rice mixture ,stirring the batter so that no lumps are formed.This batter is a little bit loose batter.

3.Baking soda-2 pinches

Add to the batter and stir in.

4.Coconut chopped-2-3 tbsps

Shallots-6

Cashews-5

Kismis-few

Ghee-1 tbsp

Coconut oil-1 tbsp

Add ghee & oil into the pressure cooker-which you are going to make the Kalathappam.Heat this and fry the coconut chopped.Once this starts to change color slightly,add the sliced shallots.Once all this are lightly browned,add the cashews and then the kismis.Once all are browned,Remove half of it to a bowl.

Now pour the batter into the hot cooker and top it with the set aside fried toppings.(Remember this should be done with the flame on high.)Close the pressure cooker with it’s lid,without the whistle.Let this cook on high heat for 5 minutes.Now reduce the flame to low and cook for another 10-15 minutes.

Once cooled,open the cooker and insert a knife or skewer and check. If it comes out clean, then the Kalathappam is ready.Now Remove the sides with a knife or spoon first and gently invert it onto a plate.

Easy Kalathappam is ready to Serve U can see the aaru while slicing them. I used dark Maravoor Jaggery which wasn’t salty.Check the jaggery For salt before adding extra salt to the batter.

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