Kalathappam in non stick pan/ Kannur style Kalathappam

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" !

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

This is wha t' Aaru " looks like

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 !