Grind soaked rice into a smooth batter with little loose consistency than dosa batter
Add salt, baking soda, cardamom powder and mix well
Heat ghee in a pan
Fry cashew nuts until golden
Add onion and fry until translucent and keep aside
Dissolve jaggery in ¼cup of water and bring to a boil
Pour hot jaggery syrup into batter through a filter while stirring continously
Add fried cashew nut / coconut, onion mix and mix well
Grease cup cake mold with ghee
Fill in the batter into each mold little over ¾th
Pre-heat oven to 180°C, bake for about 25min
Test with a tooth pick and if the kalathappam has baked well then nothing will stick to the pick
Serve hot