Kalathappam in Kannur style

121 votes, 3.79 / 5.00 (75%)


Raw rice : 2cups
Jaggery : 300gm
Coconut oil : 2tbsp
Ghee : 2 tbsp
Cardamom grinded : 10 nos
Baking soda : 3pinch
Onion large : ½ piece sliced small
Coconut flakes : 2 tbsp sliced small
Grated coconut : 3tbsp
Boiled rice : 2tbsp
Don't know about an ingredient? Check our food dictionary!

Kalathappam is a Malabar (Indian / Kerala / Kannur) delicacy made from rice flour, jaggery sugar, fried onions and coconut flakes. Its more popular in Kannur. This snack is prepared in pressure cooker. I got this recipe from Shibin Dinesh. While I was in Kannur, he posted about this snack in facebook. Next day I purchased it from Sheen Bakery in Kannur and we all loved it. Back at home today, I prepared it following Shibin’s recipe. It all went well and let me share the exact recipe with you.

Preparation of Kalathappam

  1. Soak the raw rice in water for 1 to 1½ hour.
  2. After 1 hour wash the rice 3 to 4 times and blend it in a mixer along with boiled rice and grated coconut. (Use only ½ cup water for grinding)
  3. Transfer the batter (should be grinded thoroughly)  to a bowl, add baking soda and keep it aside.
  4. In a pan warm the jaggery by adding one cup water to liquid form. Turn off the flame and allow it to cool.
  5. Filter the jagerry through a sieve to the batter in the bowl, add cardamom powder and mix well. The final batter should be lighter in consistency than the Dosa batter. This determines the softness of Kalathappam.
  6. In a pan warm the batter in low flame (Do not boil but stir it thoroughly while warming) and turn off the flame.
  7. Meanwhile  in a pressure cooker add coconut oil, ghee, sliced onion, coconut flakes and saute till coconut flakes becomes brownish. (use high flame)
  8. Add the batter to the cooker and gently mix with the contents and cover the lid without putting the weight of the cooker.
  9. Wait for the steam to escape and then turn the flame to minimum and cook for 20 minutes or until a toothpick inserted into the center of the Kalathappam comes out clean.
  10. Separate it from the sides of the cooker using a flat spoon and serve it hot with a cup of tea.


  • While warming the batter do not allow to form clumps. If any clumps are formed, turn off the flame and stir well. No further warming required.
  • You can use Basmati rice also, instead of the raw rice.
  • It should not be kept for the next day. You should finish it the preparation day itself.

Tried & Tasted by

Jameela Beevi

  • February 7, 2014 at 8:03 am

    which boiled rice to use? red or white. should it be soaked or cooked?

  • September 8, 2013 at 2:16 pm


  • July 24, 2013 at 11:58 pm

    Seems so yummy…..Will try soon…. was waiting for the exact recipe

    • July 25, 2013 at 1:35 am

      @Divya: try it and let me know your comments. Hope it will come out well for you..

  • June 24, 2013 at 8:11 pm

    Nice, GOD bless these blessed hands…

    • June 24, 2013 at 9:11 pm

      @Kelvin: Thank you for the prayers. We need your support and prayers through out this venture.

  • June 9, 2013 at 9:48 pm

    Great!!!! And thanks for the English Version!! Some of my Non-Kerailite friends has been asking me for the English version of Kalthappam! Now they will be happy seeing this! Anyways, great to hear the dish came out well!!

    • June 9, 2013 at 9:50 pm

      @Shibin Dinesh : thanks for stopping by and encouraging me. The full credit goes to your wonderful explanation.


Welcome to the small world of CheenaChatti. If this is your first visit to CheenaChatti, we invite you to take a look around here.

Get Involved

Join 14,000+ smart users to receive FREE recipes and exclusive offers!


Like Us



Recommended for you

Hot Stuff

Share your recipe! Visit our shop!

Our chefs

Dr Regina MCini P MoideenReeja MytheenkunjuJameela BeeviSJAthira Sooraj