Kalthappam, I believe, is a Malabar delicacy. I don’t know much about it’s origin. My mother, at times, makes this for dinner. It’s very recently that I came to know that there is also a sweet version of Kalthappam. Need to try that once. However mine is a non-sweet version, which is served with curry.
Now, this is a dish that can be prepared very easily. The cooking time is about an hour, but the preparation is very easy. It’s just that we have to soak rice, blend all the ingredients together and just pour it in a saucepan and wait till it’s done. Easy huh…
Basmati rice – 2 cups
Cooked rice – 4 heaped tablespoon
Coconut – 3/4th of a coconut grated
Fennel seeds – 1 teaspoon
Onion – ½ of a small onion
Water – 1 ¼- 1 ½ cups or accordingly
Salt – to taste
Soak rice for 1 hour.
Blend it with rest of the ingredients.
Add water little by little while blending.
The batter should be neither too thick nor too thin.
Heat a tablespoon of oil in a 5 – 6 inch heavy bottomed non-stick saucepan.
Pour the batter and turn the flame to the lowest.
Cover and cook for about 45 minutes to 1 hour.
Check by inserting a knife. It’s done if the knife comes out clean.
The top might be a little sticky but that’s okay.
Once it’s cooled, everything will be alright.
CUT and SERVE.
I think beef curry is the best combination.
Click on the link for my Beef Pepper Curry.