Kalthappam

Malabari style

Kalthappam

Malabari style

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By Shine

Published On: 22 Jun 2006

Rating: 4
8 Votes, 4 Reviews
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30 Minutes
Served : 6
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Kalthappam Kalthappam By Shine Kalthappam Published: Malabari style 4 stars based on 4 reviews Total time: Yield: 6 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Biriyani rice : 4 cups
Cooked rice : 1 cup
Jaggery(Sharkkara) : 1 kg
Baking powder : 1 tsp
Salt : A pinch
Coconut oil : 8 tbsp
Coconut pieces(Thenga kothu) : 1/4 cup
(finely chopped)
Onion : 1/4 cup
Water : 6 glasses
Directions:
1. Soak rice for 3 hrs. Clean and keep it aside. 2. Grind to a fine consistency the rice and cooked rice together in 3 glasses of water. 3. Melt the jaggery in 3 glasses of water and allow it to cool. 4. Strain it over a thin cloth. 5. When cool, pour it into the rice mixture. 6. Add salt, baking powder and few chopped coconut pieces and mix well. 7. Divide this mixture into 4 equal parts. 8. Heat a nonstick vessel on a low flame. 9. Add 1 part of the mixture and stir continuously. 10. Heat until lukewarm. 11. Stir well and keep it aside. 12. Heat 2 tbsp of coconut oil in a pressure cooker. 13. SautT some chopped coconut pieces and onions till golden brown. 14. Pour the lukewarm rice mixture into the cooker. 15. Close cooker and remove the weight. 16. Cook for 2 mins on a high flame. 17. Next lower the flame and cook for 15 mins on a very low flame. 18. Remove from fire and open the lid after 5 mins. 19. Remove the appam from cooker when cool. 20. Repeat this procedure with the remaining three parts of the mixture.

Ingredients

Directions

Step 1

Soak rice for 3 hrs. Clean and keep it aside.

Step 2

Grind to a fine consistency the rice and cooked rice together in 3 glasses of water.

Step 3

Melt the jaggery in 3 glasses of water and allow it to cool.

Step 4

Strain it over a thin cloth.

Step 5

When cool, pour it into the rice mixture.

Step 6

Add salt, baking powder and few chopped coconut pieces and mix well.

Step 7

Divide this mixture into 4 equal parts.

Step 8

Heat a nonstick vessel on a low flame.

Step 9

Add 1 part of the mixture and stir continuously.

Step 10

Heat until lukewarm.

Step 11

Stir well and keep it aside.

Step 12

Heat 2 tbsp of coconut oil in a pressure cooker.

Step 13

SautT some chopped coconut pieces and onions till golden brown.

Step 14

Pour the lukewarm rice mixture into the cooker.

Step 15

Close cooker and remove the weight.

Step 16

Cook for 2 mins on a high flame.

Step 17

Next lower the flame and cook for 15 mins on a very low flame.

Step 18

Remove from fire and open the lid after 5 mins.

Step 19

Remove the appam from cooker when cool.

Step 20

Repeat this procedure with the remaining three parts of the mixture.

user
Reply
Roshni

Thank you for the great recipe. everybody liked it

user
Reply
ahmadrazeen

tasty recipe .i will try this as soon as possible

user
Reply
Nisha Ashok

Hai Thank u so much I tried and it came out very well, without much effort and tension. My small child also liked it very much. I remember my mother used to cook it when I was very young, in a traditional manner, putting the fire both on top and down of the vessel. Nisha

user
Reply
Malavika

Good Recipe........

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