Steamed Rice & Chicken Masala Dumplings / Chicken Masala Stuffed Kadumbu


For Chicken Masala:

1 cup chicken pieces
1 onion, sliced
1 green chilli, finely chopped
1 sprig curry leaves, chopped
1 tsp cumin seeds
1/4-1/2 tsp pepper powder
2 tsp chilli powder
1/4 + 1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tsp coriander powder
3-4 tbsp coriander leaves, chopped
1 tbsp lemon juice
salt to taste
3 tbsp oil

For Rice Dumplings:

1 1/2 cup rice flour
1/2 cup grated coconut
salt to taste
water as required


For Chicken Masala:

  1. Cook the chicken pieces with 1/4-1/2 tsp pepper powder, 1/4 tsp turmeric powder and salt. Shred it and keep it aside.
  2. Heat oil in a pan and add cumin seeds and saute till its colour changes.
  3. Add sliced onion and saute well till transparent.
  4. Add chopped green chilli, curry leaves, chilli powder, turmeric powder, coriander powder and cumin powder and saute till the raw smell disappears.
  5. Now add shredded chicken, lemon juice, salt as required and chopped coriander leaves and mix well for 1-2 minutes.
  6. Remove it from flame and keep it aside to cool…

For Rice Dumplings:

  1. Boil water and salt in a pan. Add this boiling water as required to the rice flour and mix well. 
  2. Then add the grated coconut to this and mix well.
  3. When the dough is still warm, knead it well to a soft and smooth dough.
  4. Take lemon sized balls from this dough and shape it into a hollow cup so that you can place chicken masala stuffing inside. Repeat the same process till you finish the dough.

5. Stuff each dumpling with 1-1 1/2 tbsp of chicken masala…

6. Place them in a steamer and steam cook for about 10-12 minutes. Let the dumplings cool down completely and then remove from the steamer…Serve warm…

  • Don’t try to remove dumplings from the steamer while it is hot as it might break..

Recipe adapted from


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