Malabar, Kerala

Kalathappam

Name: Kalathappam
Total time: 1 h
Yield: 8 servings
Cuisine: Malabar
Ingredients: 1 cup soaked 4 hours rice; 2 tbsp cooked rice; 1 cup melted and strained jaggery; Water, for grinding; 1/4 tsp cumin seeds; 1/2 tsp cardamom; a pinch baking soda (bicarb soda, bicarbonate of soda); a pinch salt; 2 tbsp coconut oil; 4 thinly sliced shallots; Fresh grated coconut, small coconut bits

A dense rice and jaggery cake topped with ghee fried shallots and coconut. Malabar's savoury edged sweet.

60 minTime

2 gProtein each

mildSpice

The cake in a kalam1 chapter · 1 min read

Make it your way

Grandma's wayRice jaggery cake with fried shallots and coconut.

The original

244kcalsame

2 gproteinsame

1 gfibresame

60minutessame

Classic kalathappam.

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup, soaked 4 hours

Cooked rice2 tbsp

Jaggery1 cup, melted and strained

Waterfor grinding

Cumin seeds¼ tsp

Cardamom½ tsp

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Salta pinch

Coconut oil2 tbsp

Shallots4, thinly sliced

Fresh grated coconutsmall coconut bits

Method

5 steps

1Grind soaked rice and cooked rice with water into a smooth batter. Mix in the melted jaggery, cumin, cardamom and salt.
2Fry shallots and coconut bits in coconut oil until golden. Keep half for the top.
3Stir soda into the batter and pour into the hot pan with the oil and half the shallots.
4Top with the remaining shallots and coconut, cover tightly and cook on very low heat 35 to 40 minutes.
5Cool 15 minutes and cut into wedges.

Serve it like this

Cut into wedges and serve with sulaimani or milky tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Malabar, Kerala

Kalathappam

A dense rice and jaggery cake topped with ghee fried shallots and coconut. Malabar's savoury edged sweet.

60 minTime

2 gProtein each

mildSpice

The cake in a kalam1 chapter · 1 min read

Make it your way

Grandma's wayRice jaggery cake with fried shallots and coconut.

The original

244kcalsame

2 gproteinsame

1 gfibresame

60minutessame

Classic kalathappam.

Per serving, worked out from the ingredient table.

Ingredients

Rice1 cup, soaked 4 hours

Cooked rice2 tbsp

Jaggery1 cup, melted and strained

Waterfor grinding

Cumin seeds¼ tsp

Cardamom½ tsp

Baking soda (bicarb soda, bicarbonate of soda)a pinch

Salta pinch

Coconut oil2 tbsp

Shallots4, thinly sliced

Fresh grated coconutsmall coconut bits

Method

5 steps

1Grind soaked rice and cooked rice with water into a smooth batter. Mix in the melted jaggery, cumin, cardamom and salt.
2Fry shallots and coconut bits in coconut oil until golden. Keep half for the top.
3Stir soda into the batter and pour into the hot pan with the oil and half the shallots.
4Top with the remaining shallots and coconut, cover tightly and cook on very low heat 35 to 40 minutes.
5Cool 15 minutes and cut into wedges.

Serve it like this

Cut into wedges and serve with sulaimani or milky tea.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kalathappam

Make it your way

Ingredients

Method

Kalathappam

Make it your way

Ingredients

Method

Make it a meal