One among my most favorite dishes.My aunt is a specialist in this and have never tasted one more tastier than hers…She being aware of my craze for this always prepares it for me whenever am there..she even used to sent it to me during my hostel days…Still that juicy sweet taste is lingering on to my taste buds.I also remember my grandmother making the same.She use to cook it in cheenachatti made of iron, the traditional method and it tasted great but nowadays on stovetops its not possible so we have adapted the recipe with pressure cookers….Anyways lets get into the recipe with no more delays….

Kaima or basmati rice : 2 cups
Jaggery :1cup melted (consistency depends upon your desired sweetness)
Cardomom or elakkai  :2-4 pods
Cooked rice: 1/2 cup
Grated coconut: 1/2 cup
Baking powder : 1tsp
Coconut slices or thenga kothu :1/2 cup
Ghee :2-3 tbsp
Salt to taste
                     Soak the rice for about 4-6hrs and grind this adding just 1 cup of water.Along with this grind the cooked rice, grated coconut, cardomom pods.Add the baking powder and salt.Finally add the jaggery(filtered) and mix well.The batter should be neither too thick nor too loose.

 Add ghee in a pressure cooker and rotate it to coat the sides of the cooker.

Fry the coconut slices in this till it becomes golden brown.Remove a little amount from this and keep aside.

Then pour in the batter(the batter should be warmed a little) to a 3-4inches thickness.(This recipe makes two medium sized ones).

Then add some fried coconut slices from which we had kept aside on to the top of this poured batter.

 Keep the lid by removing the weight.

Then keep the cooker on high flame for the first 2-3 minutes.Then lower the flame into low and cook for about 15-20 minutes.

Now check it if its done using a tester.If the tester comes out with little crumbs here and there switch off the stove.Now remove the cooker from the stove and let it cool for 15 minutes with the lid on.
     and then its ready…….

Just get it out of the cooker and cut into slices to have it warm with hot tea………yummy…yum……..

1.You can also add cumin seeds while grinding the batter.
2.You can add fried sliced small onions along with the batter for a seasoned taste.
3.Apart from pressure cookers you can also use nonstick cookware with adjustable steam vents knobs  which should be kept opened.I used it here but i found that cooker made ones are softer.
4.You can also replace the one cup of water used for grinding by taking two cups of jaggery syrup to grind the two cups soaked rice.But its a strenuous job grinding the soaked rice with jaggery syrup.
5.Do check now and then for the bottom gets burnt quicker before its cooked.So be careful with the heat adjustments.


  1. എന്റമ്മോ….അങ്ങെനെ കലത്തപ്പത്തിനും ബ്ലോഗായി..keep it up! good work, waiting 4 ur next post.

  2. Keep posting new items. Why not continue the blog in Malayalam?.Any way kalathappam is good. In our place we used to make it in the traditional way ,that is using "mankalam" and placing "kanal" on top with lid of "pathirichatti"എന്നു പറഞ്ഞാല്‍ ഞങ്ങളൊക്കെ സാധാരണ മണ്‍ കലത്തില്‍ മുകളില്‍ കനലൊക്കെ ഒരുപത്തിരിച്ചട്ടിയിലിട്ടാണ് കലത്തപ്പമുണ്ടാക്കാറ്.എന്താ‍യാലും ഇനിയും പോരട്ടെ പോസ്റ്റുകള്‍!

  3. ഇതു ഞാനുണ്ടാക്കാറുണ്ട് പക്ഷെ ഞങ്ങൾ ഇതിനു പറയുന്നത് കുക്കറപ്പം എന്നാണെന്നും മാത്രം .ഞങ്ങൾ തേങ്ങാ നെയ്യിൽ വറുക്കുന്നതോടൊപ്പം ചെറിയ ഉള്ളിയും കറുത്ത എള്ളും കൂടി ചേർക്കും. … ഇതും ഞാനും ഒരു പോസ്റ്റാക്കാൻ വിചാരിച്ചതായിരുന്നു.. ഏതായാലും ഇത് കുറച്ചുകൂടി ചെറിയ കോണുകളാക്കി മുറിക്കാമായിരുന്നു എങ്കിലല്ലെ ഇവിടം വരുന്നഎല്ലാവർക്കും രുചി നോക്കാൻ പറ്റുകയുള്ളൂ… ആശംസകൾ

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