Kakkarotti - Steamed Rice Dumplings in Spicy Chicken Sauce

Name: Kakkarotti - Steamed Rice Dumplings in Spicy Chicken Sauce
Yield: 3 - 4 people
Cuisine: Indian
Ingredients: For the dumplings; 1 and 1/2 cups- Pathiri Podi / Appam podi/Roasted Rice flour; 2 cups - Boiling Water; 8-10 - Shallots; 1/2 cup - Grated coconut; 1/4 Tsp - Fennel seeds; Salt; 1/4 Tsp - Oil; For the masala; 1 cup - Boneless chicken cooked with a Tsp of turmeric powder, pepper powder and salt; 1 cup - Grated coconut; 3 nos small - Onion; 3 - Green chilly; 1/4 Tsp - Turmeric powder; 1 and 1/2 Tsp - Red chilly powder; 1/2 Tsp - Fennel seeds; 1 Tsp - Garam Masala; 2 Sprigs - Curry leaves; as needed Salt; 2 Tbsp - Oil

Preetha Soumyan @cook_7800219

India

Kakkarotti, again here i come with yet another well known dish from Malabar.In different areas of Malabar it is called in various names as Kunji Pathiri, Kunji rotti, Kunji pathal and goes on.

Preetha Soumyan @cook_7800219

India

Kakkarotti, again here i come with yet another well known dish from Malabar.In different areas of Malabar it is called in various names as Kunji Pathiri, Kunji rotti, Kunji pathal and goes on.

Saved

Ingredients

3 - 4 people

For the dumplings
1and 1/2 cups- Pathiri Podi / Appam podi/Roasted Rice flour
2 cups- Boiling Water
8-10- Shallots
1/2 cup- Grated coconut
1/4 Tsp- Fennel seeds
Salt
1/4 Tsp- Oil
For the masala
1 cup- Boneless chicken cooked with a Tsp of turmeric powder, pepper powder and salt
1 cup- Grated coconut
3nos small - Onion
3- Green chilly
1/4 Tsp- Turmeric powder
1and 1/2 Tsp - Red chilly powder
1/2 Tsp- Fennel seeds
1 Tsp- Garam Masala
2 Sprigs- Curry leaves
as neededSalt
2 Tbsp- Oil

Saved

Steps

1

Making of rice dumplings
2

In a mixer, add shallots, grated coconut, fennel seed and grind it.
3

Take the pathiri podi in a bowl, add the grounded ingredients, salt, mix it and slowly add boiling water to it. Mix well with a spatula. Mix and make a thick and smooth dough.
4

Grease your palm with little oil and make small marble sized balls. Slightly press the center of the balls with your finger to give a good shape.
5

Steam this for 20-25 minutes. Transfer it to a plate and cool it. Steam the remaining balls also.
6

Making of the masala
7

In a mixer, grind grated coconut, onion, green chilli and fennel seeds. Grind to a coarse paste. Heat oil in a pan, add the coarsely grind masala to it.Let the raw smell of the masala go and cook the masala.
8

Add turmeric and red chilly powder to it. Adjust salt. Add the cooked and chopped chicken pieces to the masala. Mix well.Saute for 3-5 minutes.
9

Add the rice dumplings to the masala. Mix well and add garam masala to it.Also add the stock water if needed. Cook for 5 minutes until masala is well coated and the sauce becomes thick. Finally garnish with curry leaves. Ready and serve hot.