Kalthappam/ Cooker Appam

Ingredients

Jeerakashala/Basmathi Rice: 1 ¼ cup

Cooked Rice: ¼ cup

Jaggerry melted and strained: 1 cup (or as per the sweetness you can adjust)

Baking Powder: ¾ tsp

Shallots/Pearl onion: 8

Plain Flour/Maida: 2tbsp
Coconut pieces/Thenga koth: ¼ cup

Salt: a pinch

Cardamom Powder: ½ tsp

Jeerakam/Cumin Seeds: 1tsp

Refined Oil/Ghee: 4tbsp

Method Of Preparation

Wash and soak rice to about 3-4 hours.

Drain and add the rice in a blender along with melted jaggery and cooked rice.

Blend it as per dosha batter consistency, so only the melted jaggery will be required for grinding. If needed, you can adjust the consistency by adding water.

Add plain flour, cardamom powder, cumin seeds, baking powder and salt. Stir well.

Keep this batter aside for about 45 minutes to 1 hour.

Then add the coconut pieces to the batter and give it a stir.

Heat ghee/oil in a cooker and add chopped shallots to it. When it turns transparent pour the prepared batter to it and close the cooker with the lid without putting the weight.

Put the flame in high for 2-3 minutes and low the flame to very low position.

Let it cook to about 20-25 minutes or till you get it done. You can insert a knife or a skewer to check whether done.

Slice when it is cooled and serve with tea.