• Jeerakashala Rice / raw rice -1 cup
  • Cooked boiled Rice – ¼ cup
  • Water -1 cup + ½ cup
  • Cardamom – 2
  • Salt – As required
  • Jaggery -300 gm
  • Coconut Oil – 2 tbsp
  • Ghee – 1 tbsp
  • Coconut Flakes -2 tbsp
  • Shallots – 2 tbsp
  • Baking Soda – ¼ tsp
      Soak rice for 1/2 hour to 1 hour and keep to drain.
      Grind rice fine with 1 cup water, boiled rice, a pinch of salt, and cardamom.
      Transfer to a bowl/ vessel.
      Add baking soda to the rice mixture and stir well.
      In a vessel add jaggery with half cup water and let it melt on slow fire. Stir in between.
      Pour the melted jaggery through a sieve into the rice mixture.
      Add salt if required.

      Heat the pressure cooker.

      Add oil+ghee and sauté coconut flakes first and then add the finely chopped shallots.
      Stir till its light brown and pour the rice jaggery mixture. Do not stir.
      Close the cooker. Do not place the weight.
      Cook on high flame for 1 ½ minutes and in low flame for 15 minutes.
      Check if the Kalathappam is cooked by inserting a toothpick. It should come out clean.
      Else cook for another 5 minutes only.
      Remove cooker from cook top and let cool.
      When cool invert and serve..

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