Go Back

Erachi Kinnapathiri ~ Malabar Steamed Meat Cakes

Course Tea Time
Cuisine Malabar
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8 -10
Author Rafeeda


  • 1 1/4 cup jeerakashala rice soaked for 4 hours and drained
  • 1 cup thick coconut milk
  • Salt to taste
  • 500 gm beef cubes
  • 1 heaped tbsp coriander powder
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp fennel powder
  • 1/2 tsp garam masala
  • 1 tsp black pepper powder
  • Salt to taste
  • 1 tbsp coconut oil
  • 1 large onion minced
  • 3 tbsp minced coriander leaves


  • Combine the beef with ingredients till salt and cook till done. I pressure cooked for three whistles.
  • If there is stock, keep on high flame and cook till dry.
  • Allow to cool and grind coarsely.
  • Heat oil and saute the onions till just wilted. Add in the beef and fry till nicely browned. Keep breaking up the meat to spread up and fry well.
  • Stir in the coriander leaves. Adjust seasoning and set aside.
  • Grind the ingredients for the batter till smooth.
  • Heat an idli steamer. Grease each case well. Spread some beef mixture and pour just enough batter to cover the open spaces. Do not pour too much.
  • Steam for around 10 minutes or till firm to touch. Allow to cool slightly before taking out of the plates. Makes approximately 24.


You can make this into one big steamed cake and cut into slices, to serve.
You can use boneless chicken or mutton instead of beef to make the mixture.