బియ్యంతో 15ని

Ingredients

• 1 cup Rice (any short‑grain rice or sona masoori, washed twice and soaked 2–3 hours)
• 0.5 cup Urad Dal (washed and soaked for 30 minutes)
• 1 cup Fresh Coconut (grated or cut into small pieces)
• 3 pieces Green Chilies (chopped, optional for mild heat)
• 0.5 teaspoon Cumin Seeds
• 1 teaspoon Salt (or to taste)
• 1 cup Water (for batter) (add gradually while grinding to achieve a smooth, pourable batter)
• 1 cup Jaggery (Bellam) (grated; can increase to 1.5 cups for a sweeter cake)
• 1 cup Water (for jaggery syrup)
• 0.5 teaspoon Baking Soda
• 2 tablespoon Ghee (or unsalted butter) (for frying coconut and greasing the pot)

Instructions

1. Soak the Rice

   Rinse 1 cup rice twice in a fine mesh sieve, then place it in a large bowl and cover with plenty of water. Let it soak for 2 to 3 hours.

   Time: PT2H30M

2. Soak the Urad Dal

   Rinse ½ cup urad dal, place in another bowl, cover with water and soak for 30 minutes.

   Time: PT30M

3. Grind the Batter

   Drain the rice and dal. In a blender, combine the soaked rice, soaked dal, 1 cup grated coconut, 3 chopped green chilies, ½ tsp cumin seeds, 1 tsp salt, and 1 cup water. Blend until the mixture is a completely smooth, fine batter with no grainy particles.

   Time: PT15M

4. Prepare Jaggery Syrup

   In a small saucepan, combine 1 cup grated jaggery with 1 cup water. Cook over medium flame, stirring continuously, until the jaggery fully dissolves and the syrup is clear.

   Time: PT10M

   Temperature: Medium flame

5. Combine Syrup with Batter

   Immediately pour the hot jaggery syrup into the rice batter while stirring briskly (using a tea filter if desired) to avoid lumps. Mix until fully incorporated.

   Time: PT5M

   Temperature: Hot

6. Add Baking Soda

   Sprinkle ½ tsp baking soda over the batter and fold gently to incorporate. The batter will become slightly frothy.

   Time: PT2M

7. Fry Coconut in the Cooking Pot

   Place the heavy‑bottomed pot on the stove, add 2 tbsp ghee, and melt over medium‑high heat. Add the remaining grated coconut pieces and fry until they turn a golden brown shade.

   Time: PT5M

   Temperature: Medium‑high flame

8. Pre‑heat the Pot

   Turn the flame to high and heat the pot for about 10–15 seconds.

   Time: PT0.25M

   Temperature: High flame

9. Pour Batter into the Pot

   Quickly pour the prepared batter over the fried coconut. You should hear a gentle sizzle.

   Time: PT1M

   Temperature: Hot

10. Steam the Cake

    Reduce the flame to low, place a heavy weight (e.g., a clean pan or a lid with a weight) on top, cover tightly, and let the cake steam for 15–20 minutes without allowing steam to escape.

    Time: PT20M

    Temperature: Low flame

11. Check Doneness

    Insert a toothpick or a thin knife into the center. If it comes out clean, the cake is done; otherwise, steam for another 2–3 minutes.

    Time: PT2M

12. Cool and Unmold

    Turn off the heat, remove the pot from the stove, and let the cake cool completely (about 30 minutes). Once cooled, gently scrape the edges and invert the cake onto a plate.

    Time: PT30M

Nutrition Facts

Calories

212

Protein

4 g

Carbohydrates

35 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Rice: parboiled rice, short‑grain rice
• Instead of Urad Dal: Moong dal, Chana dal
• Instead of Fresh Coconut: Frozen grated coconut
• Instead of Green Chilies: Jalapeño, serrano pepper
• Instead of Jaggery (Bellam): Brown sugar, Palm sugar
• Instead of Ghee (or unsalted butter): vegetable oil

Equipment Needed

• Large Bowl
• Fine Mesh Sieve
• Blender or Mixer Grinder
• Small Saucepan
• Heavy‑Bottomed Pot or Pressure Cooker (without whistle)
• Measuring Cups
• Knife and Cutting Board
• Tea Filter (optional) (optional)
• Ladle or Large Spoon

Critical Steps — Do Not Skip

• Soaking the rice for 2–3 hours
• Grinding the rice‑dal‑coconut mixture to a completely smooth batter
• Adding the hot jaggery syrup quickly to avoid lump formation
• Frying the coconut until golden brown
• Steaming the cake without letting steam escape

Chef Tips from the Video

• For extra fragrance, add a pinch of cardamom powder to the batter.
• Use a heavy, flat weight (like a small cast‑iron skillet) to ensure even cooking.
• If you prefer a sweeter cake, increase jaggery to 1.5 cups but reduce the water slightly to keep the batter consistency.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 4–5 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month.

Room temperature: Can stay at room temperature for up to 2 days if kept covered.

Make-Ahead Tips

• The batter can be prepared a day ahead and kept refrigerated; bring to room temperature before cooking.
• Cooked Kalathappam freezes well; slice before freezing for easy portioning.

Frequently Asked Questions