Kalathappam is a kind of local ‘pancake’ which is cooked in a special pan named ‘kalatha’. While it's often known as a North Kerala special dessert, it's also prepared by Beary Muslims of Mangalure. It is usually served with sugar or jaggery. Here is how to cook it easily in a pressure cooker.
Ingredients
1 cup raw rice
2 tbsp boiled rice
2 cardamom pods
200 gms jaggery
A pinch of baking soda
¼ tsp salt
1 ½ + ¼ cup water
Preparation
Wash and soak the raw rice for at least two hours
After two hours, strain the rice
Take the soaked raw rice, cardamom, salt and ½ cup water in a mixer jar
Blend well
Pour this into a bowl
Rinse the mixer jar with ½ cup water and add into the batter
Meanwhile, melt jaggery in half cup water
Pass the hot melted jaggery through a sieve into the batter
Mix well for at least 3 -4 minutes
Heat oil in a pressure cooker
Roast the shallots and coconut shards until golden in colour
Add the fried shallots, coconut shards and baking soda into the batter
Give everything a good mix
Pour the batter into the pressure cooker
Close the lid without putting on the whistle
Cook on high flame until steam comes out of the nozzle
Now, lower the flame and cook for ten minutes
After ten minutes, open the lid and insert a skewer to check whether the kalathappam is cooked
Turn off the flame if the skewer comes back clean
(If not, cook for two more minutes)
Allow the kalathappam to cool down completely before cutting into pieces
Enjoy delicious kalathappam with hot tea.
