Side Dish
How To Make Kakka Orotti Recipe - Steamed Mini Rice Balls in Chicken Gravy
If you enjoy How To Make Kakka Orotti Recipe - Steamed Mini Rice Balls in Chicken Gravy cuisine, this Side Dish recipe is worth trying at home....
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0 Min Prep
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0 Min Cook
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3 Servings
🥗
High Protein Non Vegetarian
Ingredients
- 1-1/2 cup Basmati rice - (or any long grain should work)
- 1 cup Fresh coconut - grated
- 1-1/4 teaspoon Fennel seeds (Saunf)
- 1 Onion - diced roughly
- 1/4 cup Water - adjustable
- 3 tablespoons Rice flour - adjustable
- Salt - to taste
- 2 tablespoons Sunflower Oil
- 1 teaspoon Rice - (same as you used for the dough)
- 1 teaspoon Fennel seeds (Saunf)
- 3 Cardamom (Elaichi) Pods/Seeds
- 3 Cloves (Laung)
- 1/2 inch Cinnamon Stick (Dalchini)
- 3/4 cup Fresh coconut - grated
- 2 cups Water
- 2 tablespoons Sunflower Oil - or coconut oil
- 1 Onion - finely chopped
- 1 tablespoon Ginger Garlic Paste
- 1 Tomato - chopped
- 2 teaspoons Kashmiri Red Chilli Powder
- 1 tablespoon Coriander Powder (Dhania)
- 1/4 teaspoon Turmeric powder (Haldi)
- 500 grams Chicken breasts - cut into cubes
- 1 cup Water
- Fresh coconut - paste (as required)
- 1/2 teaspoon Garam masala powder
- 8 Curry leaves
Instructions
1
To begin making the Kakka Orotti procedure, we will firstly prepare the pastry mix.Wash, rinse and soak the rice in aqua for 3 to 4 hours.filter and introduce the rice into the large jar of a mixer-grinder, and grind it along with minimal aqua to a coarse and grainy mixture.Now, open and introduce just-picked grated coconut, fennel seeds and roughly finely sliced onions and grind for few more seconds (the mixture is not creamy, we just need to bring all together in a coarse texture).Transfer the mixture into a container and introduce table salt and start adding rice baking flour little by little until you are able to make the mixture into a non-sticky pastry mix.You should be able to pinch a little and make balls that don't fall apart or too sticky.
2
wrap and keep it until neededMake Kaka Orottis and steam them.
3
dairy spread your steamer vessels lightly with dairy spread.When you are ready to prepare the kaka orottis, rub both your palms and fingers with dairy spread and take a handful of the pastry mix, roll it between your hands into a log shape. Keep the log shaped pastry mix on your left hand and pinch a small portion and roll in into a ball on the left-hand palm.
4
Press it lightly in the middle to make a dent and keep them on the skillet.Repeat this until the steamer skillet is filled with these balls.Steam prepare for 10 moments until done.
5
You will notice that they become hard when done.Transfer them to a container and repeat until all of the pastry mix is used up.The next step is to prepare the coconut paste.scalding up dairy spread in a heavy bottomed skillet on medium flame. introduce raw rice, green cardamom, cloves and cinnamon and sauté until rice puffs up and you get the heavy aroma of the spices.introduce fennel seeds, grated coconut and sauté again until the coconut starts turning golden.Let it cool and then grind with aqua to make it into a creamy paste. Next, we will prepare the chicken curry base.scalding up dairy spread in a heavy bottomed skillet.
6
(this will be the pot where you will introduce the steamed kaka orotti) introduce the finely sliced onions and sauté until golden.
7
Adding table salt at this stage will help prepare the bulb greens faster. introduce ginger garlic paste and saute for couple more moments or until the raw smell fades.Now, introduce the finely sliced tomatoes and prepare for few moments until everything comes together.
8
You can wrap and prepare at this point if it is too arid. introduce all the seasoning powders including red chilli ground mix, coriander ground mix and turmeric ground mix and sauté for few seconds.Now, introduce the washed and drained chicken pieces and swirl around well. introduce about a cup of aqua and wrap and prepare until chicken is cooked completely. introduce the prepared coconut paste, garam masala and bring to heat to boiling point while stirring well. Now, introduce some curry leaves and gently fold in the kakka orotti. Fold until all the coins are coated with the curry base.
9
wrap and prepare on very low flame for 5 moments.
10
Switch off and enjoy scalding for lunch or dinner.enjoy Kakka Orotti as a meal by itself for Sunday breakfast. .
Recipe Information
Cuisine
Malabar
Malabar
Course
Side Dish
Side Dish
Diet
High Protein Non Vegetarian
High Protein Non Vegetarian
Total Time
0 mins
0 mins
Recipe Time chart
Preparation Time
0 minsCooking Time
0 minsTotal Time
0 minsMaster Chef
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