Soft and Spongy Kalathappam || കണ്ണൂർ സ്റ്റൈൽ കുക്കർ അപ്പം || Traditional Kerala Snack

Описание: നാടൻ രീതിയിൽ കുക്കറിൽ ഉണ്ടാക്കാവുന്ന കലത്തപ്പം ഇങ്ങനെ ഒന്നു ഉണ്ടാക്കി നോക്കു

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Ingredients:
To Grind:
Raw Rice - 1 glass - soak this in water for 6 hours and drain
Shredded Coconut - 1/2 glass
Cooked Rice - 1/2 glass
Water - 1/2 glass
Cumin Seeds - 1/4 tsp
Cardamom Pods - 3 nos.

Powdered Jaggery - 1 glass - can be adjusted according to your taste
Chopped Coconut, Small - 5 tbsp
Choppped Shallots - 1 tbsp
Baking Soda - 1/4 tsp
Salt - a pinch
Coconut Oil - 1 1/2 tbsp
Ghee - 1 1/2 tbsp

Instructions:
Put everything under "To Grind" to a mixie jar and grind to a fine paste.
Melt the jaggery powder by adding 1 glass water.
Sieve this and add this hot syrup to the ground batter and mix it throroughly and keep this aside. Let this batter sit for 1/2 an hour.

Keep an old Dosa Pan on a medium flame. Let this get heated while you do the rest of the stuff below.

Use an Indolium pressure pan / cooker with a wide mouth on a medium flame.
Add 1 1/2 tbsp coconut oil and 1 1/2 tbsp ghee.
Add chopped coconuts.
Once it gets browned add the chopped onions. Let the mixture brown evenly. Keep a few of this mixture aside.

Add a pinch of salt and baking soda to the batter that was set aside earlier and mix it well.
Add this to the pressure pan / cooker.
Add the kept aside fried coconut and shallot mix on top.
Once it starts to boil, put the lid on.
Put the cooker on top of the hot dosa pan that's been heating.
Turn the flame to low.
Let the cooker sit on the dosa pan for 15 to 20 minutes.
After 20 minutes, turn the flame off and keep the pressure pan / cooker aside.
Let this cool for 1/2 an hour.
After 1/2 an hour, open the cooker and loosen the edges with a spoon and slide it onto a plate.
Cut and serve the soft and yummy "Kalathappam".


Sheeba
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