It's been a busy time of the year for me, what with my parents deciding to go for Hajj, which is a pilgrimage to Mecca..then, a visit to Chennai for my husband's school alumni, a trip to Veegaland, which is a water theme park here in kerala, children's day festivities at the kids' school, ....I've been running nonstop till last week.
Will be filling you in with all the fun details( yes!!it's been good fun!)in my next post..but today, let me be a little lazy and just run off after sharing yet another recipe with all my readers..
Kalathappam, is a traditional dish .Here , in Muvattupuzha, we normally have this for breakfast teamed with beef curry..Heavy,isn't it? But very tasty...just make sure that you don't make this more than once in a month, and you can escape from the clutches of cholestrol!!hehe!!
Riceflour 1 big cup
Coconut grated 1/2
Salt 1 tsp
Coconut oil 2-3 cups
Soda bicarb a pinch
Water enough to make a loose batter
Shallots/button onions10 sliced thin
1. Heat an uruli.This is a traditional kerala vessel made from bell metal. If you don't have an uruli, you could use a nonstick pan, or an iron pan. Once hot, add oil.
2. Heat water slightly.
3. Keep shallots aside and mix the rest of the ingredients in a mixing bowl, then add the slightly hot water.
4. Mix till it is a thick batter.
5. The oil should be hot by now. Add a tsp of the sliced shallots, then pour a big spoon of the batter into the oil.
6. Turn over after 2 minutes, then remove after 2 minutes.
7. Drain on an absorbent paper, then serve hot and crispy with beef curry.
Tip: the kalathappam should be soft and thick in the middle and cripy at the edges. for those of you who don't like the taste of fried onions, remove shallots from the recipe...