Kalathappam

A traditional dish from the region of Malabar in State of Kerala – God’s Own Country. 
Kalathappam is rice cake cooked in pressure cooker and comes in 2 variations. Sweet & unsweetened. 
Ingredients required:
• Rice powder* 2 cups• Cooked rice 1 cup• Cumin seeds roasted 1 tsp• Palm jaggery 2 cup• Green Cardamom 1 tsp• RKG Ghee (Clarified butter)1/2 cup• Coconut oil 3 tbsp• Coconut finely diced pieces 2 tbsp• Cashew nuts 10 nos• Shallots sliced 10 nos• Baking soda 1/2 tsp• Salt as required
* You can also use raw rice which need to be soaked and grinded. In a pan, add a cup of water and Jaggery and boil. Ensure its completely dissolved. Strain it using a fine sieve and allow to cool. 
Take rice flour in a blender jar. Add little water and blend. Pulse few times and add cooked rice to it and grind. Add Jaggery syrup, green cardamom powder, salt,roasted cumin seeds and combine well. Pour the batter in to a bowl, add baking soda and mix well and allow to rest for an hour. 
Heat a pressure cooker under medium flame. Pour coconut oil and once it’s hot, add coconut and saute for about 2 minutes. Add shallots and cashew nuts and saute until it’s light golden brown. Transfer half of it for later usage. Pour in the rice batter. Do not mix. Scatter the reserved fried cashew, coconut and shallots on top of the batter.Drizzle over the ghee. Cover the pressure cooker. Do not use the pressure weight. Increase flame to high and cook for about 5 minutes. Reduce the flame to low and cook for another 20 minutes. Allow to cool. Transfer Kalathappam to a plate. 
Happy cooking!