KALATHAPPAM

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• Method 1
• Jeera rice                                              1cup
• Jaggery syrup                                       1cup and  
• Cooked rice                                          2tbspn
• Coconut slices                                     1/4cup
• Shallots                                                1/4cup
• Cardamon                                            4pods
• Cumin seeds                                       1/4teaspn
• Baking powder                                   1/2teaspn
• Salt                                                      to taste
• Ghee                                                    3tbspn

Soak jeera rice in water for about 6hours.

Drain the water and grind this with jaggery syrup,cooked rice and salt to a smooth batter; as in for dosa consistency.Make sure you do not add any water to this. At the final stage add in cardamon,cumin seeds and baking powder and grind again for another 2minutes.

Transfer this to a bowl and keep aside for about 1hour.
Heat ghee in a small pressure cooker and fry the coconut pieces and shallots until brown . Remove this to a plate and keep aside.
Keep a pan on low flame and transfer the batter to this and stir continuosly until the batter is warm( do not let the batter to cook at this stage) .Now quickly mix 1/4th portion of cocnut and onion slices and stir. Remove this immediately from flame or else it may get cooked again,.Now quickly mix 1/4th portion of coconut and onion slices and stir.pour this to the pressure coooker which has enough ghee in it.Top this with the remaining coconut and onion slices. Close the lid of the pressure cooker without weight. Keep this on a high flame for 2mins and then to a low flame for about 15mins..After 15 mins switch off the flame and leave this undisturbed for another 1-2hours until cooled.Then flip them to a [plate after scrapping the sides. Serve it

Method 2

Pachari                 1cup
Jaggery.                 2nos
Coconut shredded 3tbspn
Cooked rice.            2tbspn
Coconut pieces.     2tbspn
Shallots.                  2tbspn
Baking soda.           a pinch
Salt.                          1/4teaspoon
Cumin powder.      1/2teaspoon
Cardamom powder 1/2teaspoon

Grind together rice,cumin,cardamon, shredded coconut and cooked rice with 1/4cup of water. Transfer this to a bowl.Melt jaggery in a bowl and immediately transfer this to the grinded rice and mix gently. TO this add in baking soda and salt and mix.
Keep a cooker on fire add 1tbspn ghee and 1tbspn oil and saute coconut pieces and shallots. Transfer this to a plate.
Pour the rice mixture to the cooker and top with sauted coconut and keep on a low flame for about 10mins without putting the weight.
After 10mind open and check with a skewer whether it's done. If it's done close the lid again and let this cool completely. Then with the help of a knife scrape the sides  and flip to a plate and serve.