KINNATHAPPAM (Steam cooked rice plate cake)

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KINNATHAPPAM (Steam cooked rice plate cake)


Cooking Time

Preparation Time :10 Min

Cook Time : 25 Min

Total Time : 35 Min


Serves : 5
  • 500 gms raw rice (sona masuri or basmati)

  • 200 gms bangal gram gra dal (optional)

  • 250 gms sugar

  • 250 gms or white jaggery

  • 3 nos cardamom

  • 1 nos egg

  • 1/2 tsp jeera (cumin)

  • 3 tbsp ghee

  • 2 cups coconut milk


  • Soack the rice in water for 4 hours
  • Grind the rice in half of coconut milk
  • Add egg and grind again
  • Filter batter using maslin cloath or tea filters
  • Add sugar and mix well to dissolve fully
  • If we are using Jaggery, then first make its syrup and add
  • Optional : add cooked & grinded dal and gmix well with batter. Dal and jaggery will provide brown cor to Kinnathappam . If are using sugar only, then it will be whitish in color
  • Add cardamom and cumin seeds to batter
  • Ad coconut milk for consistency- not mor thick or thin
  • Apply ghee in a stainless steel plate or pan
  • Pour batter and cook 20 minutes in a steamer
  • Apply 1/2 teaspoon ghee over the KINNATHAPPAM
  • Now its ready to serve. KEep 30 minutes in fridge, then it will be more tasty