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.