How to make Masala Kinnathappan | Kinnathappam recipe | Steam cooked rice

masala kinnathappam

Kinnathappam is an authentic South Indian dessert. Kinnathappam, which can be translated to English as ‘kinnam’ which means ‘plate’ and ‘appam’ means ‘cake’. This is made in a stainless steel plate.


Basmati Rice – 1 cup
Egg – 1 cup
Coconut Milk – 1 cup
Chicken or Beef – ½ cup
Onion – 1
Ginger Garlic paste – 1 Teaspoon
Red chili powder – ½ Teaspoon
Garam Masala powder – ½ Teaspoon
Turmeric powder – ¼ Teaspoon
Black pepper powder – ¼ Teaspoon
Salt –
Curry leaves –
Coconut Oil – 1 Teaspoon


  • Put the rice soaked in water for four hours
  • Cook chicken/Beef with Salt, Garam masala powder and black pepper powder, and make it shredded
  • Grind rice adding with egg, Coconut milk and salt (Don’t be thick too much)
  • Our batter is read for Kinnathappam
  • Heat oil in a pan
  • Add Slightly chopped Onion to this pan and stir it well
  • Add Salt, Ginger Garlic paste and Curry leaves and stir it well
  • Add Red chili powder, Garam masala powder Turmeric powder and black pepper powder
  • Get these masala powders mixed well until rows smell has gone
  • Add cooked chicken/Beef and mix it well
  • Now our masala ready for Kinnathappam, Keep it aside.

Now we are going to make Kinnathappam with this batter and masala. See how to do it with step by step.

  • Boil water in a steamer.
  • Grease the stainless steel plate with ghee.
  • Pour some batter into this stainless steel plate and spread some Chicken or Beef masala on it.
  • Cover it with a lid and cook it for one minute.
  • Pour some batter again on it and put some Chicken/Beef masala.
  • Repeat this process until our batter and masala have been finished.
  • At last, add chopped coriander leaves and chopped carrot on the top of Kinnathappam.
  • Cook it for 20 minutes.
  • Let cool down and slice into wedges and serve.
  • Leftover Kinnathappams can be kept in the refrigerator, it tastes better when chilled

If you don’t have a steamer, don’t worry follow the below method:
Fill ¼ of a wide bottomed vessel/pan with water.
Cover the plate/pan with the batter with aluminum foil.
Place the plate into the vessel and cover it with its lid.
Steam cook in medium heat for 20 to 25 minutes.

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