Ok now let's get back to Thikkadi. I got this recipe from a Facebook friend, Haseena. She has this recipe in her page (Saute, fry and bake) as well. I have never had Thikkadi before so I am not sure about how it actually tastes and whether mine was any close to the actual one :). But I can tell you one thing for sure, you will not regret trying out this recipe :).
For Thikkadi / Dumplings
1 cup Rice flour (Idiappam Flour)
1 1/4 cup water
Salt- to taste
For Beef/Mutton Stew
1/2 kg Beef/Mutton
2 cups Shallots - sliced
5-6 Green chilies (Or to taste)
1 inch piece Cinnamon
1 tsp Cumin seeds
1/2 tsp Fenugreek seeds
3 tbsp Coriander powder
Oil (Preferably coconut oil)
Salt to taste
1 cup grated coconut grated
1 tbsp Cumin seeds
2 tsp coconut oil
- In a saucepan, boil the salt and water together. Add the rice flour when the water is bubbling hot.
- Cover and let it stand for about 2 mins in low flame. Mix well ensuring no lumps are formed and switch off the stove.
- Knead the dough with your hand, taking care not to burn your hands, the mixture is really hot!!
- Make gooseberry sized balls out of the dough and flatten it a bit and keep aside.
- Heat coconut oil in a pan and fry the cumin seeds and coconut.
- Fry until you get a nice aroma and the color changes to golden brown.
- Cool and grind to a coarse mixture. Keep aside.
- Heat oil in a pressure cooker.
- Add cinnamon, cloves, fenugreek seeds and cumin seeds.
- Once the seeds starts spluttering, add the shallots and fry till it browns.
- Add the beef, green chilies, coriander powder and salt to taste.
- Stir well and saute for 5 mins until the color of the meat changes.
- Pour 6 cups of water and pressure cook on high for 3 whistles (or until meat is cooked)
- Boil the stew. Make sure enough gravy is there to cook the dumpling. If required, add more water and season accordingly.
- Add the dumplings in batches to the gravy. Once the dumplings are cooked they will float on top.
- Repeat until all dumplings are over.
- Once all the dumplings are cooked and floats on top add the ground coconut powder. Mix well and add the coriander leaves and switch of stove.
More about Thikkadi in Haseena's words from 'Saute, fry and bake'...
"Thikkadi is an authentic dish of the Ravuthar community of the northern TamilNadu. The southern districts make a similar dish called Takkadi but the flour used is different and the texture and taste also differs."
Thikkadi is similar to pidi made in kerala, the difference being Thikkadi is cooked in mutton gravy while pidi is steamed separately and added to the gravy. Very interesting right :)
- The original recipe calls for mutton, I did not have mutton with me but wanted to desperately try this out, hence made with beef.
- While kneading the dough, care should be taken not to burn your hands. Dip your hands in cold water in between kneading and making balls.
- Use little flour in your hands so that the dough does not stick to your hands. I did not use any, it didn't stick to my hands :).
- The original recipe does not use coriander leaves.
- In the original recipe, some rice flour is sprinkled on the dumplings after they are made before they go into the stew.