Kalathappam

Hema Subramanian 0 Comments
Servings: 4 Total Time: 5 hrs 20 mins Difficulty: Intermediate
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Kalathappam pinit

Kalathappam is a delicious and traditional Kerala sweet rice cake that’s perfect for tea-time. Made with jaggery, coconut, and cardamom, this soft and spongy treat is packed with flavor. 

It’s an easy-to-make snack that brings the authentic taste of Kerala right to your kitchen. 

If you’re looking for a simple, homemade evening snack with a rich aroma and traditional touch, Kalathappam is a must-try!

Kalathappam pinit
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Kalathappam

Author: Hema Subramanian Cooking Method: Cuisine: , Courses: Recipe Keys: H Healthy T Tasty V vegetarian
Difficulty: Intermediate Prep Time 300 mins Cook Time 20 mins Total Time 5 hrs 20 mins
Servings: 4 Estimated Cost: $ 1 Calories: 210

Description

Kalathappam is a traditional Kerala rice cake made with jaggery, coconut, and cardamom, giving it a rich, aromatic flavor. Soft and slightly chewy, this sweet delicacy is cooked in a pan, resulting in a golden crust with a tender center. Perfect as a tea-time snack or dessert, it pairs beautifully with chai or coffee.

Ingredients

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Instructions

Prep Work

  1. Soak rice

    Soak raw rice for 5 hours

  2. Blend batter

    Blend soaked rice with cooked rice, grated coconut, cumin seeds, and water until smooth.

  3. Melt jaggery

    Melt jaggery with water and let it cool.

  4. Roast coconut

    Roast coconut bits in ghee until golden.

Method

  1. Mix batter

    Strain cooled jaggery syrup and mix it into the batter until smooth and pourable

  2. Add seasoning

    Add salt, cardamom powder, cooking soda, and roasted coconut bits. Rest for 5 minutes.

  3. Heat oil

    Heat coconut oil in a kadai.

  4. Pour batter

    Pour a ladle of batter, cover, and cook on low heat for a 5 minutes.

  5. Flip & cook

    Flip the kalathappam and cook until golden on both sides.

  6. Serve warm

    Enjoy warm tea as a snack or dessert.

Equipment

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Nutrition Facts

Servings 4

Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 5g8%
Saturated Fat 3g15%
Sodium 80mg4%
Potassium 90mg3%
Total Carbohydrate 40g14%
Dietary Fiber 1g4%
Sugars 20g
Protein 3g6%
Vitamin C 1 mg
Magnesium 10 mg
Zinc 0.3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Kalathappam, Tea Time Snack, Jaggery Rice Cake, Sweet Rice Cake, Evening Snack
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Frequently Asked Questions

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Why should I soak raw rice for 5 hours?

Soaking softens the rice, making it easier to blend into a smooth batter.

Can I use store-bought rice flour instead of soaking raw rice?

It’s best to soak and grind fresh rice for authentic texture, but rice flour can be a substitute.

How do I know if my jaggery syrup is ready?

It should be fully melted with no lumps and slightly thick but pourable

Can I skip roasting coconut bits?

Roasting enhances the flavor and texture, so it’s recommended.

What if my batter is too thick?

Add a little water to adjust consistency.

Why should I rest the batter after adding cooking soda?

Resting allows the soda to activate, giving a soft, spongy texture

Can I cook kalathappam in a non-stick pan?

Yes, but a traditional kadai gives the best texture.

Why do I need to cook on low heat?

Low heat ensures even cooking without burning

How do I know when to flip the kalathappam

When the edges set and the top is no longer wet.

Can I store leftover kalathappam?

Yes, store in an airtight container for up to 2 days.

Hema Subramanian
Hema Subramanian Food and Lifestyle Blogger

I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.

My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!

- Hema Subramanian

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