Raw rice flour – 2 cups
Grated coconut – 3/4 cup + 1/4 cup
Water – 2 to 3 cups + few tablespoons for grinding and making dough
Garlic – 2 cloves
Cumin seeds – 1/2 teaspoons
Shallots – 4
Thick coconut milk – 1/2 cup
Grind cumin, shallot, garlic, 1/4 cup grated coconut in to fine paste with few tablespoons of water and keep aside.
In a bowl mix rice flour, 3/4 cup grated coconut and salt. Now add ground mixture to this. Add hot water little by little , enough to make soft non stick dough. Roll small marble sized balls out of this dough.
Now heat a heavy bottom pan on stove. Add 3 cups of water and little salt. When it comes to a rolling boil Add these rice balls in to the boiling water. Cook until the sauce is thick. Do not mix the sauce with spatula as soon as you add the dumpling because this may cause them to break. Slightly roll the pot to both sides using the handle so it gets mixed.
Once the sauce thickens and dumpling gets cooked you can use spoon to mix well. Reduce the flame to low and add coconut milk. Mix well check for salt. Let it simmer for 2 minutes. Remove from flame and serve with Malabar chicken curry