Easy Kalathappam in a Pressure Cooker

I have always been a great fan of this rice cake called Kalathappam. It’s only after I got married that I tried my hand at making this. I have always wondered and admired the way Kalathappam looks when you cut it. Lovely!!

So here is the recipe. I have seen many tedious never ending recipes for Kalathappam. This ones easy!!

This again is a North Malabar speciality. Very famous in Kannur and Thalassery. :)

Kalathappam is a rice cake which can be made in a traditional oven/ Pressure cooker/Oven.

It is made of rice flour, jaggery, fried shallots, cardamom and coconut flakes.

INGREDIENTS

Jeerakashala Rice /Short grain rice               1 cup

Cooked boiled Rice                                     ¼ cup     

Water                                                          1 cup + ½ cup

Cardamom                                                   2

Salt                                                              As required

Jaggery(Light brown)                                   200 gm (300g if you like it sweet)

Coconut Oil                                                3 tbsp

Coconut Flakes                                          2 tbsp

Shallots (Cheria Ulli)                                   2 tbsp     

Baking Soda                                              A pinch
SmallJeera                                                 A pinch

METHOD

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, cardamom(remove skin) and jeera.
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.

Pass the melted jaggery through a sieve into the rice mixture.

Add salt if required.
Heat the pressure cooker.

Add oil 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.. 

  

Tips:
Use a small pressure cooker.
You can use good quality raw rice or basmati rice. (My readers tried it and it was successful)
I grind it in a mixer. It's easy.
Increase the jaggery if you like it sweet. 300 g would be sweet enough.
Stick to the time instructions for success. Make sure the flame is very low after 1 1/2 minutes of high flame else it will get burnt.
As the flame size may differ make sure you insert a toothpick in the center to see it its cooked. If it's not then cook for another 2 - 5 minutes and check.
Use good quality rice else it may become sticky.
Use fresh stock of baking soda.        
Adjust salt as required. It helps to bring out the flavours. 
Do not reduce the quantity of oil used else it may stick to the bottom of the cooker.                      

Have you prepared any recipes from the blog? If you feel like sharing your experiences and thoughts with me and the readers of my blog, you can send me a photo and your comments about the recipe (anything you changed / improved). I would be delighted to hear from you. Mail me to rinkuskitchentreats@gmail.com. Thank you!