Kakka Orotti Recipe: Steamed Mini Rice Balls in Chicken Gravy
Cuisine: Malabar
Course: Side Dish
Diet: High Protein, Non-Vegetarian
Servings: 3
Preparation Time: 0 mins
Cooking Time: 0 mins
Total Time: 0 mins
Kakka Orotti, a traditional Malabar dish, is a delightful combination of steamed mini rice balls served in a rich, aromatic chicken gravy. This recipe blends the nuttiness of fresh coconut, the sweetness of fennel, and the boldness of chicken cooked in flavorful spices. Often enjoyed as a fulfilling meal for Sunday breakfast or lunch, these little rice balls soak up the savory gravy, making every bite an experience to savor.
Ingredients
For the Rice Balls (Kakka Orotti):
| Ingredient | Quantity |
|---|---|
| Basmati rice (or long grain) | 1-1/2 cups |
| Fresh coconut (grated) | 1 cup |
| Fennel seeds (Saunf) | 1-1/4 tsp |
| Onion (roughly chopped) | 1 medium |
| Water | 1/4 cup (adjustable) |
| Rice flour | 3 tbsp (adjustable) |
| Salt | To taste |
| Sunflower oil | 2 tbsp |
For the Chicken Gravy:
| Ingredient | Quantity |
|---|---|
| Rice (for paste) | 1 tsp |
| Fennel seeds (Saunf) | 1 tsp |
| Cardamom pods (Elaichi) | 3 |
| Cloves (Laung) | 3 |
| Cinnamon stick (Dalchini) | 1/2 inch |
| Fresh coconut (grated) | 3/4 cup |
| Water | 2 cups |
| Sunflower oil (or coconut oil) | 2 tbsp |
| Onion (finely chopped) | 1 medium |
| Ginger-garlic paste | 1 tbsp |
| Tomato (chopped) | 1 medium |
| Kashmiri red chili powder | 2 tsp |
| Coriander powder (Dhania) | 1 tbsp |
| Turmeric powder (Haldi) | 1/4 tsp |
| Chicken breasts (cut into cubes) | 500 grams |
| Water | 1 cup |
| Fresh coconut paste | As required |
| Garam masala powder | 1/2 tsp |
| Curry leaves | 8 |
Instructions
Step 1: Preparing the Rice Dough (For Kakka Orotti)
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Soak the Rice: Wash and rinse the basmati rice thoroughly. Soak it in water for 3-4 hours to soften the grains.
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Grind the Rice Mixture: Drain the soaked rice and place it in a large mixer-grinder jar. Add minimal water and grind to a coarse, grainy texture (similar to the consistency of semolina).
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Incorporate Coconut & Fennel: Open the grinder and add freshly grated coconut, fennel seeds, and roughly chopped onion. Grind for a few more seconds to mix these ingredients, ensuring the texture remains coarse.
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Make the Dough: Transfer the ground mixture into a bowl, add salt to taste, and gradually incorporate rice flour, a little at a time. Continue adding until you achieve a dough that is not too sticky and holds its shape when rolled into balls. Let the dough rest, covered, until you’re ready to shape the orottis.
Step 2: Shaping and Steaming the Kakka Orotti
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Shape the Dough: Grease your palms and fingers with a little oil. Take a small handful of the dough and roll it between your palms to form a log shape. From this log, pinch off small portions and roll them into round balls. Gently press a slight indentation in the center of each ball.
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Steam the Balls: Lightly grease your steamer vessels with oil. Place the shaped rice balls on the steaming tray, ensuring there is enough space between them. Steam the balls for about 10 minutes until they firm up and turn slightly hard. Once done, remove them and set aside. Repeat the process until all the dough is used up.
Step 3: Preparing the Coconut Paste
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Sauté the Spices: In a heavy-bottomed pan, heat a little oil over medium flame. Add raw rice, green cardamom pods, cloves, and cinnamon stick. Sauté until the rice puffs up and releases a fragrant aroma.
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Add Fennel & Coconut: Stir in the fennel seeds and grated coconut. Sauté until the coconut turns a light golden brown. Allow the mixture to cool.
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Grind into Paste: Once cooled, blend the mixture with water to make a smooth coconut paste. Set aside.
Step 4: Making the Chicken Gravy
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Sauté Onions: In another heavy-bottomed pan, heat oil and sauté finely chopped onions until they turn golden brown. Add salt to expedite the cooking process.
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Add Ginger-Garlic Paste: Stir in ginger-garlic paste and sauté until the raw smell disappears, about 2 minutes.
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Cook Tomatoes & Spices: Add the chopped tomatoes and cook until they soften. If the mixture is too dry, cover the pan and let it cook for a few minutes. Next, add the red chili powder, coriander powder, and turmeric powder. Sauté for a few seconds to release the flavors.
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Cook Chicken: Add the chicken cubes and stir to coat them with the spices. Pour in 1 cup of water and cover the pan. Let the chicken cook until it is fully done, about 10-12 minutes.
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Add Coconut Paste & Garam Masala: Stir in the prepared coconut paste and garam masala powder. Bring the mixture to a boil while stirring continuously. Adjust the consistency with water if needed.
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Final Touches: Add fresh curry leaves and gently fold in the steamed rice balls. Ensure each rice ball is coated with the flavorful gravy. Cover and simmer on low heat for an additional 5 minutes to let the flavors meld together.
Step 5: Serving
- Once the Kakka Orotti is done, serve hot as a comforting meal for lunch or dinner. These steamed rice balls in aromatic chicken gravy make a perfect dish for a leisurely Sunday breakfast or an indulgent meal.
Tips for the Perfect Kakka Orotti:
- Grind the Rice Coarsely: For the best texture, make sure the rice is ground coarsely, not into a smooth paste.
- Adjust the Rice Flour: Depending on the moisture in the rice, adjust the amount of rice flour needed to form a dough that is neither too sticky nor too dry.
- Flavors of Coconut Paste: Ensure that the coconut paste is smooth and aromatic. This is a key component that enriches the chicken gravy.
- Cooking Chicken: Cook the chicken thoroughly to ensure it absorbs all the flavors from the spices and coconut paste. The chicken should be tender and juicy when added to the rice balls.
This Malabar-style dish is a perfect blend of textures and flavors, where each bite of the steamed rice balls in the rich, spiced chicken gravy is full of warmth and satisfaction. Whether served on a special occasion or as part of a regular meal, Kakka Orotti will surely be a crowd-pleaser.
