When I was small, one lady used to come to my home and make fluffy, soft and delicious kalathappam for us. She is really an expert in making it with the exact texture and taste and proud of having big fans for her traditional Kalathappam :-). She makes it in a traditional way using Mud vessel (Chatti/Kalam) and putting some ember on top of it called “dum”. I love watching the way she keep stirring the batter while boiling, and then pours to very hot kalam (mud vessel). I’ve never tried it, but want to do it during my next trip to native. Let’s see how it goes.
Traditional way of making Kalathappam is not feasible in our new lifestyle, so thought of sharing the recipe which I like the most. This gives almost the same taste as the traditional one. Long back I tried out couple of different recipes with variations, but its texture did not come out well. Most of the time consistency of the batter and controlling the heat in two stages were the root cause of it. So here goes the one that finally worked for me after several attempts.
- Raw Rice : 1 cup
- Cooked boiled rice : 1/2 cup
- Water : 1 1/4 cups
- Jaggery : 200 g
- Ghee : 2-3 teaspoons
- Baking Soda : 1/4 teaspoon
- Oil : 2 teaspoons
- Small onions
- Thenga Kothu (Kopra)/Coconut pieces
Grind raw rice and cooked boiled rice in a mixer grinder with 1/2 cup of water.
Keep a pan on heat and add jaggery and the remaining water to it. Keep stirring till it fully melts. Strain and remove all impurities.
Mix well the hot jaggery water (from step2) to ground rice (from step1). If you can keep this mixture for 3-4 hours, you don’t need to add baking soda. Otherwise add baking Soda and keep for 5-10 minutes.
Take a pressure cooker and keep it on medium/high heat. Once it is hot add ghee, oil and coconut pieces. Once it starts changing color take it out and add to the batter. In the remaining oil add small onion and fry. Once it starts changing color, mix the batter again and pour into the pressure cooker. Close the lid and keep in medium flame for 2 minutes. Change this pressure cooker to very low flame and keep for 10-15 minutes. Skewer has to come out clean when you insert it in the center.
You can skip onions if you don’t like that smell with sweet taste.
After 10 minutes, turn the pressure cooker upside down (by keeping a plate down) to take out the kalathappam. Cut into small pieces and serve.
Enjoy your soft and fluffy Kalathappam!