Kakka Roti
 A delicious one pot meal,very popular in Kerala,South India.Steamed rice dumplings in Meat or chicken based gravy.
Servings Prep Time
3servings 25minutes
Cook Time
Servings Prep Time
3servings 25minutes
Cook Time
For making the curry
For making the rice dumplings
For tempering
  1. clean and wash the rice then soak in hot water for 4-5 hours
  2. then drain the water completely.add this to a grinder along with fennel seeds,shallot,and coconut.grind in to a semi coarse dough.(while grinding add little water only)
  3. if the dough is too loose add little roasted rice flour(pathiri podi) and knead well.
  4. apply little oil in to your hands and make very small coin size dumplings out of it.then slightly press the center of the dumplings.do it till you finish all the dough.
  5. then place the dumplings on a banana leaf or aluminium foil and steam cook approximately 15 minutes . Switch off the stove and keep it aside
  6. clean and cut the beef in to small pieces, wash well under running water and drain completely.
  7. then finely chop onion,crush ginger and garlic,slice tomatoes and green chili keep everything aside.
  8. heat oil in a pressure cooker,then add chopped onion and green chili, saute well until onion become light brown,now add tomatoes,crushed ginger and garlic.saute well until tomato become soft.
  9. then add cloves,cinnamon,fennel powder ,chili powder,coriander and turmeric powder saute well.
  10. then add cleaned beef and salt,stir well,add little water and pressure cook .
  11. mean time heat oil in another pan add grated coconut,shallot and fennel seeds,then saute until it become brown.
  12. then grind this it in to a smooth paste and add the ground paste to the curry.mix well and cook few more minutes.add chopped coriander leaves and mix well.
  13. then add the steamed rice dumplings in to it mix well and cook in a medium flame for ten minutes.
  14. then switch off the stove.
  15. heat oil in a pan add curry leaves and chopped shallot,fry it well and add this to the kakka roti.
  16. serve warm.

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