• Home
  • |
  • Blog
  • |
  • Kinnathappam – Instant Steamed Rice Cake

October 13, 2015

Kinnathappam – Instant Steamed Rice Cake

Today’s recipe is a special dish that I got to know about in Kerala. My husband tells me that when they were kids, they used to like it very much and that my mother-in-law used to make them very often. In fact after I made this, I found that my daughter also liked it very much.

Kinnathappam looks very much like a steamed cake. But I couldn’t fool my daughter with that pitch and she had at least 5 different reasons why she felt it was not a cake.

Kinnathappam

Don’t be fooled by the name “appam”. In fact when I was first told the name, I thought it would be similar to the normal appam. But then I got to know that anything that is steam baked is known as “Appam” in Kerala and that is how this dish get’s the name Kinnathappam .

Kinnathappam

This is a nice breakfast recipe and since it is not too heavy, your stomach won’t feel too full. At the same time it is healthy for the health-conscious because the only oil that we use it to grease the bowl.

Kinnathappam

My mother-in-law prefers putting cardamom in it and that gives it a nice flavor. I liked it very much, but if you are somebody who doesn’t like the flavor of cardamom, you would to avoid it. Dry fruits is also a choice, if you want to add it.

So let’s jump onto the recipe now, and do give us your feedback.

Kinnathappam

Kinnathappam

Kinnathappam – Instant Steamed Rice Cake

No ratings yet
Print Pin Rate
Share on Facebook
Author: Puja

Ingredients

  • Raw rice - 250 gm
  • Coconut - 1/2 grated
  • Sugar or Jaggery - 1/2 cup or as per your taste
  • Cardamom - 2
  • Cashews and Raisins - handful
  • Ghee/butter - for greasing and roasting dry fruits

Instructions

  • Soak the rice in water for about 6 hrs. Drain the water and keep it aside.
  • In a mixer grinder, grind the rice with minimum amount of water and pour into a large container and set aside.
  • Grate the coconut coarsely and add this to the rice paste.
  • Add the sugar or jaggery.
  • Now add just enough water to make it to the consistency of idli batter.
  • Leave this mixture overnight to rise up.
  • Next day (or about 6 hrs later).
  • Add cardamom powder to the ground paste and mix well.
  • Roast nuts and raisins in ghee and set aside.
  • In a pressure cooker/idli cooker add water to steam cook.
  • Take a round plate and rub little ghee into this.
  • Pour sufficient appam batter in to the plate, decorate it with the nuts and raisins.
  • Steam cook for about 20-25 minutes or till done.
  • Remove the plate from cooker and let it cool down.
  • Now take it out from the plate by slowly pulling the edges using a knife or spoon.
  • Cut into triangular pieces and serve with hot tea or coffee.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

A lot of time, effort and passion goes into each post. My greatest satisfaction comes from your feedback. If you really liked this post and found helpful to you, please take a minute of your time to leave a comment and share it so that others have access to it as well. Thank you all for your support.  🙂

Puja


A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog. I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking. Follow me on my journey..

Puja Darshan

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
>
Enable Notifications    OK No thanks