Kakka Orotti Recipe - Steamed Mini Rice Balls in Chicken Gravy

Step 1: To begin making the Kakka Orotti recipe, we will firstly prepare the dough

Step 2: Wash, rinse and soak the rice in water for 3 to 4 hours

Step 3: Drain and add the rice into the large jar of a mixer-grinder, and grind it along with minimal water to a coarse and grainy mixture

Step 4: Now, open and add fresh grated coconut, fennel seeds and roughly chopped onions and grind for few more seconds (the mixture is not smooth, we just need to bring all together in a coarse texture)

Step 5: Transfer the mixture into a bowl and add salt and start adding rice flour little by little until you are able to make the mixture into a non-sticky dough

Step 6: You should be able to pinch a little and make balls that don't fall apart or too sticky

Step 7: Cover and keep it until neededMake Kaka Orottis and steam them

Step 8: Grease your steamer vessels lightly with oil

Step 9: When you are ready to prepare the kaka orottis, rub both your palms and fingers with oil and take a handful of the dough, roll it between your hands into a log shape

Step 10: Keep the log shaped dough on your left hand and pinch a small portion and roll in into a ball on the left-hand palm

Step 11: Press it lightly in the middle to make a dent and keep them on the pan

Step 12: Repeat this until the steamer pan is filled with these balls

Step 13: Steam cook for 10 minutes until done

Step 14: You will notice that they become hard when done

Step 15: Transfer them to a container and repeat until all of the dough is used up

Step 16: The next step is to prepare the coconut paste

Step 17: Heat oil in a heavy bottomed pan on medium flame

Step 18: Add raw rice, green cardamom, cloves and cinnamon and sauté until rice puffs up and you get the rich aroma of the spices

Step 19: Add fennel seeds, grated coconut and sauté again until the coconut starts turning golden

Step 20: Let it cool and then grind with water to make it into a smooth paste

Step 21: Next, we will prepare the chicken gravy

Step 22: Heat oil in a heavy bottomed pan

Step 23: (this will be the pot where you will add the steamed kaka orotti) Add the chopped onions and sauté until golden

Step 24: Adding salt at this stage will help cook the onion faster

Step 25: Add ginger garlic paste and saute for couple more minutes or until the raw smell fades

Step 26: Now, add the chopped tomatoes and cook for few minutes until everything comes together

Step 27: You can cover and cook at this point if it is too dry

Step 28: Add all the spice powders including red chilli powder, coriander powder and turmeric powder and sauté for few seconds

Step 29: Now, add the washed and drained chicken pieces and stir well

Step 30: Add about a cup of water and cover and cook until chicken is cooked completely

Step 31: Add the prepared coconut paste, garam masala and bring to boil while stirring well

Step 32: Now, add some curry leaves and gently fold in the kakka orotti

Step 33: Fold until all the coins are coated with the gravy

Step 34: Cover and cook on very low flame for 5 minutes

Step 35: Switch off and serve hot for lunch or dinner

Step 36: Serve Kakka Orotti as a meal by itself for Sunday breakfast