Kalathappam, made
from rice flour, jaggery sugar, fried onions and coconut flakes,
is a Malabar (Kannur/ Kerala ) delicacy. Coming from the southern part of Kerala, I
was not aware of this wonderful preparation, till a few months back, when a friend
from abroad visiting Kerala told me that it was one of the best dishes he had
ever had. And when I prepared it, I understood why he was all praise
for it.
'Kalam' in Malayalam means 'cooking pot' and 'Appam' is a kind of pancake prepared of rice flour. In olden days, Kalathappam used to be prepared in a kalam, hence the name.
'Kalam' in Malayalam means 'cooking pot' and 'Appam' is a kind of pancake prepared of rice flour. In olden days, Kalathappam used to be prepared in a kalam, hence the name.
Raw rice - 1
cup
Cooked parboiled rice -
½ cup
Grated coconut - ½ cup
Jaggery - 200 gms
Coconut oil - 3
tbsps
Cardamom - a few
Baking soda - a pinch
Salt - a pinch
Jeera - ½ tsp
Shallots -
10 to 15, peeled and cut into 2 or 3 pieces
Fresh coconut cut into small pieces - 2 tbsps
Water - 1 cup
Method:
-Soak the rice for about an hour. Drain, grind it with ½ cup
water, cooked parboiled rice, coconut scrapings, jeera and cardamom into a fine
paste.
- Meanwhile, add jaggery to the remaining ½ cup of water and
put on low fire. When it dissolves, sieve it and keep aside.
- Heat the coconut oil, fry the coconut pieces to light
brown color and remove them.
- Add salt, baking soda, and the melted sieved jaggery to
the ground rice. Keep it on medium flame for a few seconds to warm it.
- Add ½ of the fried coconut pieces and shallots to the rice
mix and stir.
- Put baking paper in a baking bowl, pour the remaining oil,
and put the remaining half of the fried coconut pieces and shallots into the
baking bowl.
- Pour the rice mixture into the baking bowl and bake at 170
degrees for about 50 minutes.
- Cool a bit, slice and serve as a snack or for breakfast.
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