Kakka Rotti | Kunji Pathal

Kakka Rotti is a favorite Iftar dish for all chicken lovers. The steamed rice dumplings are well mixed in a flavorful chicken gravy. This wholesome and filling dish is usually served as the main dish. Lots of spicy flavorings make way in the preparation of the Kunji Pathal. I love and enjoy every bite of this traditional Malabari snack. I tasted the dish during my last visit to Wayanad. It was awesome and I managed to collect the recipe from my Muslim friend. The rice dumplings prepared from rice flour, gets moistened and soaked well in the lip smacking gravy and I admit Kakka Roti is one of the best Malabari dishes. During Ramadan, Kakka Rotti or Kunji Pathal or Kunji Pathiri is served as the main course. Even though the preparatory steps look tedious and lengthy, never lose heart. It is your wish to serve the dish as an appetizer, a snack or even as a main dish.

For preparing Kakka Rotti, you can also include beef or mutton but I have used chicken here. The best part of the dish is that you do not need any accompaniment with this. Since the dish is time consuming, in Malabar the dish is mostly prepared and served only for special occasions. ‘Kakka’ is the Malayalam word for clams and here the shape of the rice dumplings resemble a clam and hence the name. In Malabar region, you can find the ladies of the neighborhood flock into a common space and making preparation for Kakka Rotti. The rolling of rice dumplings with oiled palms are done in a jovial manner. This is a nutritious and healthy dish. You can explore a well detailed Kakka Rotti recipe here that can be easily prepared at home.

Kakka Rotti | Kunji Pathal

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Course Breakfast, Main Course

Cuisine Kerala

Servings 3 People

Ingredients

  

1x2x3x

For the gravy :

• 250 g Chicken
• 4 nos. Green chilly
• 2 nos. Onion
• 1 no. Tomato
• 1 tbsp Ginger garlic paste
• 1 tsp Chilly powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• Coriander leaves chopped
• 2 tbsp Oil
• Salt as required
• Water as required

For the coconut paste:

• 1 cup coconut  grated
• Few curry leaves
• 1/2 tsp Fennel seeds
• 2 tbsp Oil

For the dumplings:

• 2 cups Rice flour
• Salt as required
• Water as required
• 10 nos. Shallots
• 1/2 cup Grated coconut
• 1/4 tsp Fennel seeds

Instructions

 

• Mix rice flour with salt and water as required to make a thick and smooth dough.(just like we prepare for pathiri, kozhukkatta etc). Grind coarsely shallots, grated coconut and fennel seeds. Mix well with the rice dough.
  
• Oil the palms of your hand. Pinch a small ball of 1 cm diameter from the rice mixture. Make a light depression with your finger in the centre.
  
• Steam the balls for 30-35 minutes. Remove and cool.
  
• Heat oil in a pan and add onion. Saute well until the onion starts to turn a light brown. Add the tomato slices along with the ginger, garlic and green chilly.
  
• To this, add the coriander powder, chilli powder, garam masala powder and turmeric powder. Saute for few seconds to remove the raw smell and add the chicken along with 1/2 cups of water. Allow to cook for 20-25 minutes in medium flame.
  
• Meanwhile In a work, heat 1 tbsp oil and add grated coconut, curry leaves, shallots and fennel seeds. Stir well and roast till the coconut is brown. Remove and cool. Grind to a fine paste using a little water.Add the blended coconut to the chicken curry. Adjust salt. Allow it to boil.
  
• Mix the curry with previously steamed dumplings. Mix well. Allow the gravy to get dry.
  
• The delicious Kakka Roti is ready to be served 
  

Tried this recipe?Let us know how it was!