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



Step1 :
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!



  1. kavya

    January 31, 2015 at 12:53 pm

    its a nice too love kalathappam very much.i tried once and it turned out goood..for me the most delicious thing is the crispy bottom of it..i just want to giv a try again..thanks

    • Sini

      February 5, 2015 at 7:30 pm

      Thanks Kavya for trying it out.

  2. Meera

    April 23, 2015 at 5:42 pm

    One doubt Sini. In the ingredients list the quantiy of cooked rice is given as 1/2 cup. But in the preparation method it is given as 1 cup. Which is the right quantity of cooked rice to be used?

    • Sini

      April 24, 2015 at 7:31 am

      Meera, Thanks for pointing this out. For 1 cup of raw rice required 1/2 cup of cooked boiled rice. I have modified this in the post.

  3. Navya

    September 9, 2016 at 3:33 pm

    I cant say how glad i am to see a perfect looking kalathappam in your space here. With proper ‘aaru’. You definitely know what u are doing and has kept up the authenticity. Very well done, and i appreciate you for that. I was sick by watching the ‘so called kalathappams’ in many foodblogs . Looks like they just put effort to get a good click-all laced and la di da, but their kalathappam was looking like a solidified mass of batter. Yours looks perfect!!!

    • Sini

      September 14, 2016 at 7:56 pm

      Thank You Navya !!

  4. mufeedha

    June 8, 2018 at 10:36 am

    chechi is whistle/weight of cooker to put on the cooker ? or without whistle while cooking

    • Sini

      July 10, 2018 at 8:25 pm

      Yes, cook without whistle/weight. Only lid is enough.

  5. mufeedha

    June 8, 2018 at 10:37 am

    do we place whistle of cooker while cooking kalathappam?

    • Sini

      July 10, 2018 at 8:24 pm

      No. We dont need to place whistle. Only lid is enough.

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I love cooking and trying out various recipes, and also to come up with ways to achieve good results in reasonable time and effort ? All of the recipes I post here were tried out by me at least 2-3 times (if not a few dozen times) before I was happy with a simple method which gives me good results. Hope you enjoy making these dishes. Would be thrilled if you let me know in the comments how your experiment went. If you have recipe requests for any Malabar dishes, please contact me and I’ll make every effort to get the recipe, try it out and post it here.

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