Grandma's Kalathappam | How to make Grandma's Kalathappam

By Rekha Unni  |  1st Mar 2018  |  
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Grandma's Kalathappamby Rekha Unni
  • Prep Time

    8

    Hours
  • Cook Time

    19

    mins
  • Serves

    4

    People

7

0

About Grandma's Kalathappam Recipe

One of my favourite snack/ dessert. I love the way my grandmama used to make it. Its also one of the popular snack from my hometown Kannur, Kerala. I am sure not many across India are aware of this mouth watering snack so let me share the recipe. Though there are plenty of variations made by using rice flour, baking soda etc, I love the way its traditionally made

Grandma's Kalathappam

Ingredients to make Grandma's Kalathappam

  • 1 cup ponni rice(sona masoori)
  • 1.5 cups grated jaggery ( adjust)
  • 4 tbsp grated coconut
  • 1/4 cup thinly sliced coconut
  • 3-4 pearl onions (shallots) sliced
  • cardamom seeds(7-8 cardamom pods)
  • 1/2 cup cooked rice
  • 1/4 cup water
  • 4 tbsp ghee
  • salt pinch
  • Heavy bottom cast iron vessel

How to make Grandma's Kalathappam

  1. SOAK RICE IN WATER FOR 5-6 HOURS
  2. MELT JAGGERY IN WATER
  3. SIEVE JAGGERY FOR ANY IMPURITIES
  4. CLEAN RICE THOROUGHLY, DRAIN EXCESS WATER
  5. TO GRINDER, ADD RAW RICE, GRATED COCONUT AND COOKED RICE
  6. ADD SALT, CARDAMOM SEEDS AND JAGGERY. GRIND THOROUGHLY
  7. POUR GROUND BATTER IN A BOWL
  8. COVER AND KEEP ASIDE FOR 3 HOURS
  9. ADD 4 TBSP TO HEAVY BOTTOMED PAN. GREASE THE VESSEL LIGHTLY
  10. MELT GHEE, ADD SLICED COCONUT AND SLICED ONION
  11. ROAST UNTIL ONION CARAMELIZES
  12. TAKE HALF OF CARAMELIZED MIXTURE,KEEP IT ASIDE. LEAVE REST IN PAN. IF REQUIRED ADD ADDITIONAL GHEE
  13. TO THE PAN, POUR THE BATTER. GENTLY MIX
  14. SPRINKLE THE CARAMELIZED MIXTURE ON TOP
  15. COOK ON HIGH HEAT FOR 1-2 MINUTES
  16. COVER AND COOK ON LOW HEAT FOR 10-15 MINUTES UNTIL DONE
  17. INSERT KNIFE IN CENTRE, IT SHOULD BE DONE. EVEN IF SLIGHTLY CRUMBLY, IT'S OK.AS LONG AS ITS NOT WET
  18. GENTLY PROD SIDES USING BOTTOM OF SPOON
  19. INVERT ON A PLATE AND THEN FLIP AGAIN ON SERVING PLATE
  20. CUT AND SERVE WARM, SHOULD BE CONSUMED ON SAME DAY

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