Ingredients:
1 1/2 cup jeerakashala rice/ kaima rice
1 cup thick coconut milk
2 cardamoms
400-500 gm squids, cleaned
2 tsp kashmiri chilli powder
1/4 tsp turmeric powder
2 big onions, finely chopped
1 tsp ginger-garlic paste
3-4 green chillies, finely chopped
1 tomato, chopped
1/2 tsp garam masala
few curry leaves, chopped
chopped coriander leaves
salt to taste
oil as required
Preparation:
- Wash and soak the rice in water for 4 hours.
- Cut the squid into pieces, clean it and marinate with chilli powder, turmeric powder and salt and keep it aside for 10 minutes.
- Then fry the marinated squid and keep it aside.
- Heat oil in a pan and add chopped onions, curry leaves and green chillies and saute well.
- Add ginger-garlic paste, chopped tomato and garam masala and mix well.
- Add fried squid and coriander leaves and mix well for 2-3 minutes. Adjust the salt and remove from the flame.
- To prepare the kinnapathiri, grind the drained rice adding coconut milk, cardamoms and salt to a smooth batter using a grinder/blender. The batter shouldn’t be too watery or too thick.
- Heat water in a steamer. Grease a round steel plate/ round cake pan ( I used small round steel plates ) with 1 tsp ghee and pour a ladle full of batter to this greased plate.
- Place this plate / pan in the steamer, cover with its lid and steam cook for 3-4 minutes or until the rice batter has cooked.
- Spread a layer of squid masala and pour another ladle of rice batter on top. Cover and steam cook until the rice batter on top has cooked.
- Repeat the process till squid masala and batter is used up or till the pan is full. Cover and steam cook for 15-20 minutes or until the rice batter on top has cooked well.
- Remove from the steamer and allow it to cool. Carefully flip it over onto a plate and cut it into pieces and serve…
- I used small round steel plates and did the same process- reduced the quantity of rice batter and squid masala in each layer…
