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

1	Ghee rice	1 cup
	Water	1 cup
	Cardamom	2
	Salt	A pinch
2	Jaggery(Light brown)	200 gm
	Water	½ cup
3	Coconut Oil	3 tbsp
4	Coconut Flakes	1 tbsp
	Shallots (Cheria Ulli)	2 tbsp
5	Baking Soda	A pinch
	Salt	A pinch

METHOD

Soak rice for 1/2 hour and keep to drain.  

Grind rice fine with 1 cup water, a pinch of salt and cardamom(remove skin).
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.
Keep the mixture for 1/2 hour.

Heat the pressure cooker.

Add oil and sauté coconut flakes first and then add the finely chopped shallots.

Stir till its light brown and add 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.

Remove cooker from cook top and let cool.

When cool invert and serve.. 

  

Tips:
Use a small pressure cooker.
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 minutes and check.