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Kakkarotti - Steamed Rice Dumplings in Spicy Chicken Sauce
Kakkarotti - Steamed Rice Dumplings in Spicy Chicken Sauce

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The ingredients needed to make Kakkarotti - Steamed Rice Dumplings in Spicy Chicken Sauce:
  1. Take For the dumplings
  2. Take 1 and 1/2 cups- Pathiri Podi / Appam podi/Roasted Rice flour
  3. Provide 2 cups - Boiling Water
  4. Take 8-10 - Shallots
  5. Provide 1/2 cup - Grated coconut
  6. Prepare 1/4 Tsp - Fennel seeds
  7. Prepare Salt
  8. Take 1/4 Tsp - Oil
  9. Prepare For the masala
  10. Use 1 cup - Boneless chicken cooked with a Tsp of turmeric powder, pepper powder and salt
  11. Provide 1 cup - Grated coconut
  12. You need 3 nos small - Onion
  13. Get 3 - Green chilly
  14. You need 1/4 Tsp - Turmeric powder
  15. Get 1 and 1/2 Tsp - Red chilly powder
  16. Use 1/2 Tsp - Fennel seeds
  17. Take 1 Tsp - Garam Masala
  18. Provide 2 Sprigs - Curry leaves
  19. Use as needed Salt
  20. Get 2 Tbsp - Oil
Instructions to make Kakkarotti - Steamed Rice Dumplings in Spicy Chicken Sauce:
  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.

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