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Kalathappam (an Indian Pancake)

Updated on August 5, 2012

Cook Time

Prep time: 4 hours
Cook time: 2 hours
Ready in: 6 hours
Yields: 20

Kalathappam (an Indian Pancake)

“Kalam” in malayalam language means a bowl like vessel. Since the appam or pancake is made in a deep bowl, the name – “kalathappam”. This appam can be used for breakfast or supper or even as an evening snack.


Prep. Time:4 hrs

Cooking Time: 2 hrs

Serves: 20

Biriyani rice - 4 cup

Cooked rice - 1 cup

Jaggery- ½ kg

Grated coconut- 1 cup

Baking powder- 1 tsp

Salt - to taste

Ghee - 10-12 tbsp

Small pieces of dry coconut – ¼ cup

Cashewnuts - 100g

Water - 6 glasses


Soak the biriyani rice for at least 3 hours. Wash and strain it. Roast the cashewnuts and coconut pieces in ghee and keep it aside. Grind the soaked rice and cooked rice in a mixer using 3 glasses of water. Melt the jaggery in little water and strain it into the rice mixture. Add grated coconut, baking powder, salt, roasted coconut pieces and cashewnuts into the rice mixture and stir well. Place the pressure cooker on medium flame. Add 3 tablespoon ghee into the pressure pan and pour ¼ of the rice batter and spread it evenly. Close the cooker without using the pressure weight and cook for 3-4 minutes in high flame. Lower the flame and cook for another 15 minutes. Remove from flame and allow it to cool in the same vessel before taking it out. After it cools, carefully transfer it into a plate. Make appams using rest of the batter the same way. Slice it into pieces and serve.

Note: You can add cardamom powder and raisins if you prefer.

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