KALATHAPPAM
Ingredients:

Jeerakashala Rice /Short grain rice               1 cup
Cooked boiled Rice                                     ¼ cup     
Water                                                          1 cup + ½ cup
Cardamom                                                   2
Salt                                                              As required
Jaggery(Light brown)                                   200 gm 
Coconut Oil                                                3 tbsp
Coconut Flakes                                          2 tbsp
Shallots (Cheria Ulli)                                   2 tbsp     
Baking Soda                                              A pinch
SmallJeera                                                 A pinch

METHOD:

Soak rice for 1/2 hour to 1 hour and keep to drain.  
Grind rice fine with 1 cup water, boiled rice, a pinch of salt, cardamom(remove skin) and jeera.
Transfer to a bowl/ vessel.
Add baking soda to the rice mixture and stir well.
In a vessel add jaggery with half cup water and let it melt on slow fire. Stir in between.
Pass the melted jaggery through a sieve into the rice mixture.
Add salt if required.
Heat the pressure cooker.
Add oil and sauté coconut flakes first and then add the finely chopped shallots.
Stir till its light brown and pour the rice jaggery mixture. Do not stir.
Close the cooker. Do not place the weight.
Cook on high flame for 1 ½ minutes and in low flame for 15 minutes.
Check if the Kalathappam is cooked by inserting a toothpick. It should come out clean. Else cook for another 5 minutes only.
Remove cooker from cook top and let cool.
When cool invert and serve.. 
  

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