Appetizer Beef Condensed Milk Gluten Free Healthy Recipes Indian Kerala Malabar cuisine Rice

Ground Beef Kinnapathiri – Steamed Rice Batter and Beef Layered Pathiri

Rice batter and beef masala layered and steam cooked, it’s like a delicious rice and beef cake…

After seeing my Chatti pathiri recipe, many of my readers asked me to share the recipe for making Kinnapathiri. Kinnapathiri is yet another Malabar specialty dish, in which rice batter is used to make the pathiri or pancake. And it’s made in a Kinnam (means pan in malayalam), hence the name.

I used ground beef filling, you could add chicken, mutton, or even sweet filling that’s used for making Unnakaya.

While making Chatti pathiri, we have to spend some time making all the crepes. However, in this one, since we steam cook the rice batter directly, it’s quite easy to make. Pour the rice batter as the first layer on the pan and is steam cooked, spread the meat masala over the cooked rice layer and then again pour the rice batter over it and steam cook again till it’s cooked well. You could make as many layers as you want.

Delicious & healthy snack that everyone will enjoy.


Preparation Pictures

Ground beef filling (make chicken or shrimp filling)

beef masala

Rice-coconut batter

rice batter

Pour rice batter as the first layer on a greased pan

rice layer

Steam cooked rice layer

steamed rice layer

Spread the beef filling

layering beef masala

Pour the rice batter over beef filling

layered kinnapathiri

Steam cooked Beef Kinnapathiri

steamed kinnapathiri

Flip it over onto a plate


Cut into wedges

cutting kinnapathiri

Enjoy the delicious beef kinnapathiri

Ground Beef Kinnapathiri - Steamed Rice Batter and Beef Layered Pathiri
Cook time
Total time
Recipe type: Appetiser
Cuisine: Indian
For making rice batter
  • Rice, par-boiled or raw rice- 1 cup ( I've used Sona Massori)
  • Coconut milk- ¾ cup
  • Garam masala- ½ tsp
  • Ground black pepper- ¼ tsp
  • Salt- 1 tsp
For making ground beef filling
  • Oil- 1 tbsp
  • Ground beef- ½ lb or ¼ Kg
  • Onion, chopped small- 2
  • Ginger-garlic paste- ½ tbsp
  • Chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Coriander powder- 1½ tsp
  • Fennel powder- 1 tsp
  • Ground cumin- ½ tsp
  • Garam masala- ½ tsp
  • Ground pepper- ¼ tsp
  • Salt- 1 tsp
  • Curry leaves- 1 sprig
  • Cilantro, chopped- 3 tbsp
Other ingredients
  • Ghee- 2 tbsp
  1. Soak the rice in water for 4 hours or overnight.
  2. While the rice is soaking, let's make the beef filling.
  3. I've taken ground beef, you could use ground chicken instead.
  4. Place a wok or saucepan over medium heat, add oil.
  5. Add onion, season with ½ tsp salt and saute till translucent.
  6. Add ginger-garlic paste and curry leaves, combine well, cook till onions turn golden in color.
  7. Add the ground beef, combine well without any lumps and cook covered for 10 minutes.
  8. After the beef has cooked well, add chili powder, turmeric powder, coriander powder, fennel powder, ground cumin, garam masala and ½ tsp salt; combine well.
  9. Cook over high heat for a few minutes till the beef turns golden brown.
  10. Taste and add more salt if needed.
  11. Finally, add cilantro, give it a stir.
  12. Take the pan off the heat. Let it cool down.
  13. After 4 hours of soaking, pour the rice to a strainer & rinse in water till the water turns clear.
  14. Add the soaked rice to a blender jar along with coconut milk, grind to a smooth paste.
  15. The batter shouldn't be too watery, it should be thick.
  16. To the rice batter, add garam masala, ground pepper and salt, combine well. Keep it aside.
Making the Kinnapathiri
  1. I used a round cake pan to make this dish, you could use stainless steel plate that comes with the steamer.
  2. Fill ¼ th of a large wide pan (which has a lid) with water. Or use a pressure cooker.
  3. Place the pan with water over medium heat and let the water come to a slight boil.
  4. Place a trivet or stand over the water into the large pan.
  5. Grease the bottom and the sides of the cake pan with 1 tbsp ghee.
  6. Pour 3 large spoonful of rice batter into the pan. Cover the pan with aluminum foil.
  7. Place the pan with the batter on the trivet, cover the large pan with its lid and steam cook for 5 minutes or until the rice batter layer has cooked well.
  8. Open the lid (it's very hot so be careful) and remove the pan from the water.
  9. Spread half of the prepared beef filling over the rice layer.
  10. Evenly pour the rest of the rice batter over the beef filling. Drizzle 1 tbsp ghee over it.
  11. Cover the pan with aluminum foil and steam cook for 25 to 30 minutes or until the rice batter has cooked well.
  12. Take the pan off the steamer, let cool down.
  13. Run a knife through the sides of the pan.
  14. Cover the pan with a plate and flip it over, the beef kinnapathiri will fall onto the plate.
  15. Cut into wedges and enjoy.
You could even use chicken or shrimp filling- Marinate the chicken or shrimp with chili powder/turmeric powder/coriander powder/fennel/ground cumin and salt. Cook covered in a pan. Shred the cooked chicken or cut the shrimp into small pieces. For making the filling: cook the onion with ginger-garlic paste and add the cooked chicken or shrimp to it and stir fry.

Double the recipe for making rice batter to make more layers.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...