Kalathappam
is an extremely popular malabar delicacy. I grew up eating this as my Amma is a
bit of a kalathappam expert. She used to make this as one of our afterschool treats and for all special occasions.
Usually kalthappam is made in an aluminium
pressure cooker but I don’t own one, as all my cookers are steel. Steel cookers don't work for this, as it burns the bottom. So I had to look for other options.
In 2010, I posted the recipe of how to make kalathappam in an oven . You can find that recipe here.This is an alternative way of making it and my Amma gave me confidence as she has tried it in non stick pan many times. So for people who don’t own an aluminium cooker, please go ahead and try it in a good quality non stick pan. It didn't burn at the bottom and I got the beautiful 'aaru" !
In 2010, I posted the recipe of how to make kalathappam in an oven . You can find that recipe here.This is an alternative way of making it and my Amma gave me confidence as she has tried it in non stick pan many times. So for people who don’t own an aluminium cooker, please go ahead and try it in a good quality non stick pan. It didn't burn at the bottom and I got the beautiful 'aaru" !
You
get judged whether it’s a good kalathappam by checking whether ‘aaru" (icicle-like
structures) has formed inside. It’s a bit like getting a feet for macarons !
Ingredients
Kaima
rice/ Jeerakashala rice/ Biriyani rice or non-starchy rice – 1 cup
Cooked
rice – 2 tbs
Cardmamom
– 5 small
Shallots
( thinly sliced ) – 5 -6
Coconut
slices/Thenga kothu – 2 tbs
Baking
soda – ¼ tsp
Salt
– pinch
Jaggery
– 250 gm
Water
– 1 cup
Coconut
oil/ghee – 3 tbs
Method
Soak
the biriyani rice for 5-6 hours.
Grind
the rice with cardamom seeds and cooked
rice adding ½ cup water into a fine
batter.
Meanwhile
melt the jaggery with ½ cup water and strain any impurities.
Add
the melted jaggery to rice batter and make sure you mix well while adding to
avoid cooking the batter.
In
a pan add 1 tbs oil and fry the sliced shallots until light brown. Add this to
the batter and mix well.
In
the same pan, add another tablespoon of oil and fry coconut slices until light
brown and add it to the batter and mix
well.
Add
a pinch of salt and baking soda and mix well. Batter should be like a thin dosa
batter consistency and should be warm to touch ( this is important)
Take
a non -stick pan and heat it on medium flame just like you prepare the pan for
making dosa.
Add
1 tbs oil and swirl it around.
Pour
the warm batter to the pan and cover. Cook it
on medium flame for a 1 minute.
Reduce
the flame and cook it for further 18-20 minutes on low flame.( cooking time may
vary depending on the depth of your pan/ gas
flame etc)
Turn
off the flame and let it rest for another 20 -30 minutes. Donot open it. It
cooks more in that heat and that’s when the ‘ aaru’/ icicle like structure
forms.
Let
it cool completely for another 15-20 minutes before cutting.
Enjoy
!
2 comments:
It looks really delicious! I loved the color of it.
Vinee thanks for the recipe .I tried and it came out very well.
Post a Comment