Kinnathappam – Instant Steamed Rice Cake

Jump to Recipe Print Recipe Pin Recipe
0 from 0 votes

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.


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 .


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.


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 – Instant Steamed Rice Cake

0 from 0 votes
Print Pin Rate
Share on Facebook
Author: Puja


  • 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


  • 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.  🙂

Hey, I'm Puja


Welcome to The Tastes of India. I am the architect of this blog and the sculptor of these tasty creations. I learnt cooking from my mom, who has a knack of adding a unique flavor of her own, to all her recipes. She taught me to experiment with flavor and that's what I do with all of my recipes.

I hope you enjoy these recipes and that you would try them at home. Do rate the recipes by using the Star Rating above on the recipe card.

You can read more about me here.

Leave a comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Enable Notifications    OK No thanks