Kalatappam

I am from North Kerala and Kalatappam is a very common breakfast item there. During any trip I make to my native place it is served for breakfast at least 50-60% of the times. This Kalatappam is generally a savoury dish. Sometimes it is cooked with bits of sweet potato too.

Kalatappam is made in a special urli-shaped vessel, my mother uses a heavy brass one which was gifted to her by my father’s best friend’s mother. It is generally made on the wood fire and to cook it from the top some burning wood or dry coconut husks are put on the top. In city apartment culture, my mother would make thinner versions and just flip it over. I baked it so it cooks from the top as well.

Sometime back I came to know further south in Kerala I think in Kannur etc a sweeter version of this is made.

The other day I tried this sweeter version out and here is the recipe I followed:

Ingredients

1 ¼ cup rice,

¼ cup cooked rice,

¼ to ½ cup grated coconut,

¾ cup of grated jaggery (you can use more or less as per your preference),

10 sliced shallots,

2 table spoons of fresh coconut cut into small bits,

Coconut oil as required,

1/2 to 3/4 tsp baking powder

A large pinch of powdered green cardamom seeds,

A large pinch of powdered Cumin seeds,

A pinch of salt

Method

Wash the rice, till the water is clean and not cloudy. Add water till the rice is completely soaked and there is about an inch of water more. Soak this either overnight or for five to six hours at least.

Drain the water and grind this rice along with the cooked rice and grated coconut. Add enough water to ensure the batter is thinner than dosa batter consistency.

Remove the batter into a large bown and add the cumin and cardamom powder.  (In case you do not want to add baking powder, you can let this batter stand for five to six hours and then follow the remaining steps. Of course, you will then skip the baking powder too.)

Take the jaggery in a pan and add some water about one-fourth of a cup and melt it on a low flame. Strain this into the batter and add the baking powder. Mix it well.

Heat about a tablespoon of coconut oil in a thick-bottomed pan and add the sliced shallots and fry till light brown. Remove and keep aside. Add some more oil, if needed and fry the coconut bits till light brown in colour and reserve it with the fried shallots.

Now add the batter to the pan and let it remain on the gas till completely heated through. Keep stirring and ensure it doesn’t start cooking.

Preheat the oven at 170 degrees centigrade. In the meanwhile, grease a baking tin and pour the batter into it. Garnish with the fried shallots and coconut bits.

Bake at 170 degrees centigrade for 25- 30 minutes or until a tooth pick inserted comes out clean.

Let this cool completely and then slice and serve.