Kalathappam – – Sweetened version | Rice Cake

Ingredients:
Raw rice – 2½ cup (Soaked for 2 hours)
Jaggery – 400g
Cooked rice – 5 tbsp (Any variety)
Baking soda – ½ tsp
Cardamom seeds – ½ tsp
Coconut bits – ½ of a coconut
Shallots – 12
Salt – 2 pinches
Oil / Ghee

Steps:
Melt jaggery in ½ cup water.

Grind drained rice to a smooth paste adding jaggery syrup, as needed.
Grind the cooked rice adding jaggery syrup and cardamom.
Transfer this to a bowl. Add baking soda and salt.
Cover and let it rest for half an hour.
Heat oil / ghee in a pan.
Add coconut bits and fry till golden.
Remove and add shallots.
Fry till golden and remove.
Add half of the coconut bits and shallots to the batter.

Add ghee/oil to a heavy bottomed pan or pressure cooker.
Transfer the batter to the pan.
Heat another pan on high flame for 5 minutes.
Keep the pan with batter on top of the hot pan.
Cover and cook on high heat for 5 minutes.
Add the remaining coconut bits and shallots.
Then cook on medium flame for 40-45 minutes or till a toothpick inserted at the center comes out clean.

Kinnathappam – http://y2u.be/0uVwYk6hq4E
Vattayappam – http://y2u.be/AoqnqI7z9tQ

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