Kalathappam

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Preparation time:  15 mts                                              veg

Cooking time: 10mts  


 INGREDIENTS:
1 cup raw rice soaked for 4 hours
Jaggery -250g
Cooked parboiled rice-3tbsp
Grated coconut-3tbsp
 Water (for melting the jaggery)-1/4 cup
Baking soda-1/4tsp
Ghee or oil -2tbsp
Coconut flakes (copra)-2tbsp
Salt to taste
Onion cut into small pieces -2tsp
Cardamom-4nos
PREPARATION:

Soak rice for 4 hours. Wash and drain it. In a pan, melt Jaggery with 1/4 cup water, sieve and keep it a side. Grind soaked rice with 1/4 cup water, cooked rice and grated coconut until smooth. In a pan, mix rice mixture and jaggery water. Warm it for 2minutes. Then add baking soda, cardamom powder, salt to the rice mixture and stir well. Switch off the flame.
 Heat the pressure cooker. Add oil or ghee and sauté coconut flakes ( kopra) . After a minute add the finely chopped onions. Stir till it turns light brown in colour. Now add the warmed rice and jaggery mixture. The onions will float on top. Do not stir. Close the cooker. Do not place the weight. Cook on high flame for 2 minutes and in low flame for 8 minutes. Switch off the flame. Allow to cool for 10 minutes. Remove from cooker. Kalathappam is ready.



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