INGREDIENTS:
For the dumplings:
1 cup Rice flour
1/2 cup Grated coconut
3-4 shallots (finely chopped)
2 pinches Fennel seeds
1 cup Boiling Hot water
Salt to taste
METHOD:
In a bowl, add the coconut, shallots, fennel seeds and salt to the rice flour.
Add hot water and mix well to make a soft dough.
For the chicken sauce:
250 grams boneless Chicken (cut into small cubes)
2 Tbsp Coconut oil
2 Onions (chopped)
5-6 Green chillies (chopped)
1/2 tsp Ginger-Garlic paste
2 Tomatoes (chopped)
1/2 tsp Turmeric powder
1 tsp Chilly powder
1/2 cup coconut milk
To be ground:
1/2 tsp Jeera
4-5 Elaichi
1 Star aniseed
1 stick Cinnamon
1/2 tsp Somph.
Heat coconut oil in a sauce pan.When the oil is hot, add curry leaves, onions and fry well until golden brown
Add ginger garlic paste, green chillies, tomatoes and saute well for a few minutes.
Later add the chilly powder and saute for 2 minutes.
Add in the chicken pieces and cook for 6-8 minutes.
Add the grounded masala and the coconut milk and cook until done.
Put in the rice dumplings and mix gently with the thick gravy and cook under low flame for 5 minutes.
(The gravy should be of a semi dry consistency and all the balls should be well coated with the masala)
For the dumplings:
1 cup Rice flour
1/2 cup Grated coconut
3-4 shallots (finely chopped)
2 pinches Fennel seeds
1 cup Boiling Hot water
Salt to taste
METHOD:
In a bowl, add the coconut, shallots, fennel seeds and salt to the rice flour.
Add hot water and mix well to make a soft dough.
Take a small amount of this dough and make tiny balls and using your thumb make a small dip
in the balls.
Later steam cook these balls until done.
For the chicken sauce:
250 grams boneless Chicken (cut into small cubes)
2 Tbsp Coconut oil
2 Onions (chopped)
5-6 Green chillies (chopped)
1/2 tsp Ginger-Garlic paste
2 Tomatoes (chopped)
1/2 tsp Turmeric powder
1 tsp Chilly powder
1/2 cup coconut milk
To be ground:
1/2 tsp Jeera
4-5 Elaichi
1 Star aniseed
1 stick Cinnamon
1/2 tsp Somph.
Heat coconut oil in a sauce pan.When the oil is hot, add curry leaves, onions and fry well until golden brown
Add ginger garlic paste, green chillies, tomatoes and saute well for a few minutes.
Later add the chilly powder and saute for 2 minutes.
Add in the chicken pieces and cook for 6-8 minutes.
Add the grounded masala and the coconut milk and cook until done.
Put in the rice dumplings and mix gently with the thick gravy and cook under low flame for 5 minutes.
(The gravy should be of a semi dry consistency and all the balls should be well coated with the masala)
