Koonthal Kinnapathiri / Steamed Rice And Squid Masala Layered Pathiri


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


  1. Wash and soak the rice in water for 4 hours.
  2. Cut the squid into pieces, clean it and marinate with chilli powder, turmeric powder and salt and keep it aside for 10 minutes.
  3. Then fry the marinated squid and keep it aside.
  4. Heat oil in a pan and add chopped onions, curry leaves and green chillies and saute well.
  5. Add ginger-garlic paste, chopped tomato and garam masala and mix well.
  6. Add fried squid and coriander leaves and mix well for 2-3 minutes. Adjust the salt and remove from the flame.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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 orĀ until the rice batter on top has cooked well.
  12. 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…


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