Kakkarotti - Steamed Rice Dumplings in Spicy Chicken Sauce

Name: Kakkarotti - Steamed Rice Dumplings in Spicy Chicken Sauce
Yield: 3 - 4 people
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

1 cook is planning to make this

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.

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Ingredients

3 - 4 people

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

Cooking Instructions

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.