Beef Snack/Beef Kannappam

Ingredients

• 1 cup Basmati rice/white rice (Soaked for 3-4 hours in warm water)
• 0.25 cup Boiled rice
• 0.25 cup Coconut, grated
• 1 teaspoon Cumin seeds
• 1 unit Egg
• 1 teaspoon Salt (For batter)
• 0.5 teaspoon Baking soda
• 0.5 cup Cooked beef (Beef is cooked with water, turmeric powder, red chili powder, and salt)
• 1 unit Onions, finely chopped
• 2 units Green chillies, finely chopped
• 1 teaspoon Ginger garlic paste (Can use crushed ginger and garlic instead)
• 0.5 unit Tomatoes, finely chopped
• 4 tablespoons Coconut oil
• 0.5 handful Coriander leaves
• 1 teaspoon Red chilli powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Black crushed pepper
• 0.5 teaspoon Garam masala

Instructions

1. 1Soak the Basmati or white rice in warm water for 3-4 hours. Drain well and transfer to a mixer grinder.
2. 2Grind the soaked rice with grated coconut, cumin seeds, egg, boiled rice, and a little water until smooth. The batter should not be too thick or too loose.
3. 3Transfer the batter to a mixing bowl. Add salt and baking soda, mix well, and let it rest for 30 minutes to 1 hour.
4. 4Heat coconut oil in a pan. Add onions, tomatoes, green chillies, ginger garlic paste, coriander leaves, and salt. Sauté until onions are translucent.
5. 5Add the cooked beef to the pan and mix well. Ensure the beef is broken into small pieces.
6. 6Incorporate red chilli powder, turmeric powder, black crushed pepper, and garam masala into the beef mixture. Roast well to combine flavors.
7. 7Grease idli moulds with coconut oil. Fill each mould with batter and top with a teaspoon of masala. Repeat for all moulds.
8. 8Steam the filled moulds for 15 minutes. Allow to cool slightly before unmoulding.
9. 9Serve the kannappam hot.