Ingredients with Measurements:
- 2 cups of raw rice
- 1 cup of grated coconut
- 1 cup of jaggery
- 1 tsp of cardamom powder
- 1 tsp of baking powder
- 1/4 tsp of salt
- 2 cups of water
- 2 tbsp of ghee
Special equipment needed:
- A blender or food processor
- A mixing bowl
- A round cake pan
- A steamer or pressure cooker
Step-by-step instructions:
1. Rinse the raw rice and soak it in water for at least 4 hours.
2. Drain the water and grind the rice in a blender or food processor until it becomes a smooth batter.
3. Add grated coconut, jaggery, cardamom powder, baking powder, and salt to the batter. Mix well.
4. Add 2 cups of water to the batter and mix until it becomes a smooth and runny consistency.
5. Grease a round cake pan with ghee and pour the batter into it.
6. Cover the pan with a lid and steam it in a steamer or pressure cooker for 30-40 minutes until the kalathappam is cooked.
7. Remove the pan from the steamer or pressure cooker and let it cool down for 10-15 minutes.
8. Cut the kalathappam into pieces and serve.
- Time:
Preparation time: 4 hours (soaking time) + 15 minutes (preparation time)
- Cooking time: 30-40 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- 4-6 people
Nutritional information:
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 50g
- Protein: 3g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or white sugar.
- Grated coconut can be substituted with coconut milk.
Variations:
- You can add raisins, cashews, or almonds to the batter for extra flavor and texture.
Tips and tricks:
- Make sure to grind the rice batter until it becomes a smooth consistency.
- Use a round cake pan with a lid for steaming the kalathappam.
- Do not overcook the kalathappam as it may become dry and hard.
Storage instructions:
- Store the leftover kalathappam in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the kalathappam in a microwave or steamer for a few minutes before serving.
Presentation ideas:
- Serve the kalathappam on a plate with a sprinkle of grated coconut on top.
Garnishes:
- Grated coconut
- Raisins
- Cashews
- Almonds
Pairings:
- Tea
- Coffee
- Milk
Suggested side dishes:
- Coconut chutney
- Sambar
- Vegetable curry
Troubleshooting advice:
- If the kalathappam is too dry, add a little bit of water to the batter before steaming.
- If the kalathappam is too wet, add a little bit of rice flour to the batter before steaming.
Food safety advice:
- Make sure to use clean and fresh ingredients.
- Wash your hands before and after handling food.
- Use a clean and dry utensil for mixing the batter.
Food history:
- Kalathappam is a traditional Kerala snack that is made with rice, coconut, and jaggery.
Flavor profiles:
- Sweet
- Coconutty
- Cardamom
Serving suggestions:
- Serve the kalathappam as a snack or dessert.
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Region: Indian