Beef Keema Idli Recipe – Authentic Kerala Style Steamed Cakes

Last Updated on 4 months by Neha Deshmukh

Beef Keema Idli Recipe – Authentic Kerala Style Steamed Cakes

Hello friends! Today, I’m sharing a recipe that’s close to my heart – Beef Keema Idli. This isn’t your everyday idli; it’s a flavour bomb from Kerala, packed with spicy, savoury beef keema nestled inside soft, steamed rice cakes. I first made this for a family get-together and it was an instant hit! It’s a little bit of work, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This Beef Keema Idli is a delightful blend of textures and tastes. The fluffy idli perfectly complements the rich, spiced beef keema. It’s a unique dish that’s sure to impress your family and friends. Plus, it’s a wonderful way to experience the vibrant flavours of Kerala cuisine.

Ingredients

Here’s what you’ll need to make this deliciousness:

• 1 ¼ cup jeerakashala rice
• 1 cup thick coconut milk
• Salt to taste
• 500gm beef cubes
• 1 heaped tbsp coriander powder
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• ½ tsp fennel powder
• ½ tsp garam masala
• 1 tsp black pepper powder
• 1 tbsp coconut oil
• 1 large onion, finely minced
• 3 tbsp minced coriander leaves

Ingredient Notes

Let’s talk ingredients – a few tips to make sure everything comes together beautifully!

Jeerakashala Rice: A Traditional Kerala Grain

Jeerakashala rice (also known as Kerala Red Rice) is a short-grain rice with a slightly nutty flavour. It’s what gives these idlis their unique texture. If you can’t find it, you can substitute with regular short-grain rice, but the texture will be slightly different.

Coconut Milk: The Importance of Thick Coconut Milk

Using thick coconut milk is crucial for a smooth, creamy batter. Don’t use the watered-down stuff! If your coconut milk isn’t thick enough, you can chill a can overnight and scoop out the thick cream that rises to the top.

Spices: Exploring the Kerala Spice Blend

Kerala cuisine is all about the spices! We’re using a beautiful blend of coriander, red chilli powder, turmeric, fennel, garam masala, and black pepper. Feel free to adjust the chilli powder to your spice preference. I like a good kick, but you do you!

Coconut Oil: The Preferred Fat for Kerala Cuisine

Coconut oil is the traditional fat used in Kerala cooking. It adds a lovely aroma and flavour to the beef keema. You can use vegetable oil if you prefer, but coconut oil really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the beef keema. Combine the beef cubes with coriander powder, red chilli powder, turmeric powder, fennel powder, garam masala, black pepper powder, and salt. Mix well to ensure the beef is coated in all those lovely spices.
2. Now, pop it into a pressure cooker and cook for 3 whistles. Once the pressure has released, drain any excess stock.
3. Turn the heat up to high and cook the beef until it’s dry and slightly browned. Let it cool down a bit, then give it a coarse grind – you don’t want it completely smooth.
4. Heat the coconut oil in a pan and sauté the minced onions until they’re soft and wilted. Add the ground beef mixture and fry until it’s nicely browned, breaking up any clumps as you go.
5. Stir in the minced coriander leaves and adjust the seasoning to your liking. Set the keema aside – it’s ready to go!
6. Now for the idli batter. Grind the soaked jeerakashala rice with the thick coconut milk and salt into a smooth batter. It should be a pouring consistency.
7. Grease your idli moulds really well – this is important to prevent sticking! Layer a spoonful of the beef keema filling into each mould, then carefully pour the rice batter over to cover the gaps.
8. Finally, steam the idlis for about 10-12 minutes, or until they’re firm to the touch. Let them cool slightly before carefully removing them from the moulds.

Expert Tips

• Soaking the rice for at least 4-6 hours (or overnight) ensures a smoother batter.
• Don’t overcook the beef keema, or it will become dry.
• Make sure your idli moulds are properly greased – a thin layer of coconut oil works best.

Variations

• Chicken Keema Idli: Swap the beef for 500gm of chicken, and follow the same recipe. My friend, Priya, makes this all the time for her kids!
• Lamb Keema Idli: Lamb works beautifully too, offering a richer flavour.
• Spicier Version: Add a pinch of cayenne pepper or a finely chopped green chilli to the beef keema for an extra kick.

Vegan Adaptation

To make this recipe vegan, simply replace the beef with a plant-based alternative like crumbled tempeh or mushrooms. Use vegetable oil instead of coconut oil if you prefer.

Gluten-Free Suitability

This recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment

Don’t be afraid to adjust the amount of red chilli powder to suit your taste. Start with less and add more as needed.

Festival Adaptations (Onam, Vishu)

These Beef Keema Idlis are a wonderful addition to a festive Kerala Sadhya spread during Onam or Vishu! They add a unique and flavourful element to the traditional meal.

Serving Suggestions

Serve these Beef Keema Idlis hot with a side of coconut chutney and sambar. They’re also delicious with a dollop of yogurt.

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. The beef keema can also be stored separately in the fridge for up to 2 days.

FAQs

What is Jeerakashala rice and can I substitute it?

Jeerakashala rice is a traditional Kerala rice with a nutty flavour. You can substitute with regular short-grain rice, but the texture will be slightly different.

How do I ensure the idlis are cooked through without being soggy?

Make sure your batter is the right consistency (pouring consistency) and steam for the correct amount of time (10-12 minutes). Don’t overcrowd the steamer.

Can I make the beef keema filling ahead of time?

Yes, absolutely! You can make the beef keema a day in advance and store it in the refrigerator.

What is the best way to grease the idli moulds to prevent sticking?

A thin layer of coconut oil works best. You can use a brush or a paper towel to apply it evenly.

Is it possible to steam the idlis in a regular pot without an idli stand?

Yes, you can! Place a heatproof plate or bowl upside down in the pot, add water below the plate, and arrange the idli moulds on top of the plate. Just make sure the water doesn’t touch the moulds.