Chicken Small Roti/Kakkorotti/Kunji Pathal

Ingredients

• 2 cups Parboiled rice (Soak for 5-6 hours)
• 1 cup Rice flour
• 1 cup Coconut, grated
• 1 teaspoon Fennel seeds
• 2 teaspoons Salt (Adjust to taste)
• 3 units Shallots
• 2 units Onions, finely chopped
• 3 units Green chillies, finely chopped
• 1 teaspoon Ginger garlic paste
• 0.5 teaspoon Turmeric
• 1 tablespoon Coriander powder
• 1 teaspoon Black crushed pepper
• 0.5 teaspoon Garam masala
• 1 handful Coriander leaves
• 500 grams Chicken, boneless
• 3 tablespoons Coconut oil

Instructions

1. 1Wash and soak 2 cups of parboiled rice in water for 5-6 hours.
2. 2In a blender, combine the soaked rice, grated coconut, shallots, and fennel seeds. Add a small amount of water and blend to form a thick batter.
3. 3Transfer the batter to a mixing bowl. Gradually add rice flour and salt, mixing until a very thick dough forms.
4. 4Grease your palms with oil and shape the dough into small, coin-sized dumplings. Place them on a greased tray.
5. 5Prepare a steamer and steam the dumplings for 25-30 minutes. Once done, turn off the heat and allow them to cool.
6. 6In a pan over medium heat, add coconut oil. Sauté the chopped onions, green chillies, ginger garlic paste, coriander leaves, and salt until the onions are translucent.
7. 7Add turmeric powder, coriander powder, garam masala, black crushed pepper, and boneless chicken to the pan. Mix well, adjust the salt, and cook for 15-20 minutes until the chicken is cooked through.
8. 8Transfer the steamed dumplings into the chicken masala and mix well. Serve the delicious kunji pathal hot.