Kakka Orotti Recipe – Steamed Mini Rice Balls in Chicken Gravy
A delectable dish from the Malabar region, Kakka Orotti is known by many names such as Aanapathal, pidi, aanaorotti, kunjipathal, undio, and pinde. This variation of mini rice balls, served in a rich chicken gravy, is a beloved comfort food in Kerala and coastal Karnataka. The combination of rice, fresh coconut, and aromatic spices creates a heartwarming dish that’s perfect for lunch, dinner, or as a special Sunday breakfast.
Cuisine: Malabar
Course: Side Dish
Diet: High Protein, Non-Vegetarian
Ingredients:
For the Mini Steamed Rice Balls (Kakka Orotti):
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1-1/2 cups (or any long grain) |
| Fresh coconut, grated | 1 cup |
| Fennel seeds (Saunf) | 1-1/4 teaspoon |
| Onion, diced roughly | 1 |
| Water | 1/4 cup (adjustable) |
| Rice flour | 3 tablespoons (adjustable) |
| Salt | To taste |
For the Ground Coconut Paste:
| Ingredient | Quantity |
|---|---|
| Oil | 2 tablespoons |
| Rice (same as dough) | 1 teaspoon |
| Fennel seeds (Saunf) | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Cloves (Laung) | 3 |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Fresh coconut, grated | 3/4 cup |
| Water | 2 cups |
For the Chicken Gravy:
| Ingredient | Quantity |
|---|---|
| Oil (or coconut oil) | 2 tablespoons |
| Onion, finely chopped | 1 |
| Ginger garlic paste | 1 tablespoon |
| Tomato, chopped | 1 |
| Kashmiri red chili powder | 2 teaspoons |
| Coriander powder (Dhania) | 1 tablespoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Chicken breasts, cubed | 500 grams |
| Water | 1 cup |
| Fresh coconut paste (prepared) | As required |
| Garam masala powder | 1/2 teaspoon |
| Curry leaves | 8 |
Preparation Time:
Soaking Rice: 3-4 hours
Cooking Time: 45-50 minutes
Instructions:
1. Prepare the Mini Steamed Rice Balls (Kakka Orotti):
- Soak and Grind the Rice:
Start by washing, rinsing, and soaking the basmati rice in water for about 3-4 hours. Once soaked, drain the rice and transfer it to a mixer-grinder. Grind the rice with minimal water to form a coarse, grainy mixture—do not make it a smooth paste. - Add Grated Coconut and Spices:
Add the fresh grated coconut, fennel seeds, and roughly chopped onion into the grinder with the rice mixture. Grind for a few seconds until everything is well combined in a coarse texture. - Form the Dough:
Transfer the mixture to a bowl, add salt to taste, and slowly incorporate rice flour little by little, until you have a non-sticky dough. The dough should be firm enough to shape into small balls that don’t fall apart. - Shape the Rice Balls:
Rub a little oil on your palms and fingers, then take a small portion of the dough and roll it between your hands into a log shape. From this log, pinch small portions and roll them into bite-sized balls. Press the center lightly with your thumb to make a dent. - Steam the Rice Balls:
Lightly grease your steamer vessels with oil and place the formed rice balls on the steamer tray. Steam cook them for 10 minutes until they are firm and no longer sticky. Once cooked, transfer the rice balls to a container and repeat with the remaining dough.
2. Prepare the Ground Coconut Paste:
- Cook the Spices:
Heat 2 tablespoons of oil in a heavy-bottomed pan on medium heat. Add the rice, green cardamom, cloves, and cinnamon stick. Sauté until the rice puffs up and releases a rich, aromatic fragrance. - Grind the Paste:
Add the fennel seeds and grated coconut to the pan and sauté until the coconut turns golden. Allow this mixture to cool, then grind it with 2 cups of water to make a smooth paste. Set aside.
3. Prepare the Chicken Gravy:
- Sauté the Onions and Ginger Garlic Paste:
In the same pan, heat 2 tablespoons of oil. Add finely chopped onions and sauté until they become golden. Add salt at this stage to speed up the cooking process. Then, add the ginger garlic paste and cook for a couple of minutes until the raw smell fades. - Cook the Tomatoes and Spices:
Add the chopped tomato and cook for a few minutes until they soften. If the mixture gets too dry, you can cover and cook for a while. Add the Kashmiri red chili powder, coriander powder, and turmeric powder, and sauté for a few more seconds. - Cook the Chicken:
Add the cubed chicken pieces to the pan, stirring well to coat them with the spices. Add 1 cup of water, cover, and cook until the chicken is fully cooked through. - Add Coconut Paste and Garam Masala:
Stir in the prepared coconut paste and garam masala powder. Bring the mixture to a gentle boil while stirring well. - Combine the Rice Balls:
Gently fold in the steamed rice balls (Kakka Orotti) into the gravy. Mix carefully until all the balls are coated with the rich chicken gravy. Add curry leaves and cover, cooking on very low heat for an additional 5 minutes to allow the flavors to meld together.
Serving Suggestions:
Kakka Orotti can be served as a stand-alone meal, particularly enjoyed for breakfast or lunch. This dish is hearty, comforting, and pairs wonderfully with a hot cup of tea or as part of a festive meal.
Enjoy the rich, flavorful taste of this Malabar classic—a perfect combination of steamed rice balls soaked in savory chicken gravy with aromatic spices!
Pro Tip: To add a personal touch, you can adjust the spice levels according to your preference, using more or less of the red chili powder and garam masala. For a more authentic taste, try using coconut oil in both the chicken gravy and the coconut paste for a fragrant finish.
