Kalthappam/traditional Malabar snack:
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White rice: 1 cup
Jaggery: 400 g
Cooked rice: 2 table spoon
Coconut pieces:2 table spoon
Shallots:4
Cardamom: 1
Cumin seeds: 1/4 teaspoon
Coconut oil: 3 table spoon
Baking soda: 2 pinch
Salt: 1 pinch
Wash,clean and drain the white rice.grind it with enough water,cumin seeds,cardomom and cooked rice to a fine paste.melt the jaggery and strain it.a dd the hot jaggery mix to the rice batter very slowly by stirring well.stir well without any lumps.the consistency should be loose.m ix salt and baking soda in it.now heat a pressure cooker and pour coconut oil.add the coconut pieces and sliced shallots.roast well until golden colour.keep the flame in high.pour the batter in it.close the lid without whistle.After 1 1/2 minute,reduce the flame to low.cook for 15 minutes.After that let it cool down for 15 minutes.Insert a tooth pick through its centre to check whether it is cooked or not.when it comes clear it will be perfectly cooked.cut into desired shapes after cooling.serve and enjoy
**************************************
White rice: 1 cup
Jaggery: 400 g
Cooked rice: 2 table spoon
Coconut pieces:2 table spoon
Shallots:4
Cardamom: 1
Cumin seeds: 1/4 teaspoon
Coconut oil: 3 table spoon
Baking soda: 2 pinch
Salt: 1 pinch
Wash,clean and drain the white rice.grind it with enough water,cumin seeds,cardomom and cooked rice to a fine paste.melt the jaggery and strain it.a dd the hot jaggery mix to the rice batter very slowly by stirring well.stir well without any lumps.the consistency should be loose.m ix salt and baking soda in it.now heat a pressure cooker and pour coconut oil.add the coconut pieces and sliced shallots.roast well until golden colour.keep the flame in high.pour the batter in it.close the lid without whistle.After 1 1/2 minute,reduce the flame to low.cook for 15 minutes.After that let it cool down for 15 minutes.Insert a tooth pick through its centre to check whether it is cooked or not.when it comes clear it will be perfectly cooked.cut into desired shapes after cooling.serve and enjoy
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