Chicken rice Changu


  1. Rice flour – 1 Tea cup
  2. Salt – 1 Tea-spoon or for taste
  3. Boiled water – ¾ Cup
  4. Minced Chicken – 1 Tea cup
  5. Onion – 1
  6. Green Chilli – 1
  7. Turmeric Powder – ¼ Tea-spoon
  8. Chilli Powder – 1 Tea-spoon
  9. Meat Masala – 1 Tea-spoon
  10. Curry leaves – 5-10 nos.
  11. Oil – 1 Table-spoon
  12. Ginger 1 small piece
  13. Garlic – 3


Put the rice flour in a dish and add salt mix well, add boiled water little by little and mix it, water should not be too much otherwise it will stick (water should be piping hot).  After mixing roll and make it into a big ball and keep aside.

Take pan put oil and finely chopped onion sauté it on slow flame and cook stirring continuously, then add green chilli, ginger, garlic, salt and curry leaves, sauté well until the oil shows up.

Add chilli powder and meat masala (if no meat masala, take 1 piece cinnamon, 2 cardamom, 3 cloves, ½ tea-spoon pepper powder, 1 table-spoon coriander powder and add to the onion) sauté again and add 1 table spoon water,  sauté until all the water dries up and oil is projected and it stops sticking to the pan. Add chicken and put 1 table spoon water sauté well till the water dries up and stops sticking to the sides.  Now off the stove and allow it to cool (If no minced chicken, take chicken pieces and add some water cook and when cool remove the flesh from bones and cut into small bits or mince in the mixi.

In the meantime take the rice ball break it into equal parts and form small balls.  Then take each ball and shape into a cup as in picture, if the flour sticks to your hand can apply a little oil on your fingers while making shapes.  If the batter is mixed in correct proportion it won’t stick. When all the balls are shaped, take the chicken and fill all the shaped cups.  After that stick the open part together and form balls.

rice chankuThen make heart shapes with the balls. Now your chicken chungu is ready for cooking.  Put water in a steamer or idly maker and place the hearts in the vessel and steam for 20 to 30 minutes. Then switch off the stove and place the hearts into a plate and allow it to cool.  Serve when still warm.  You can eat it as it is, those who want can add some sauce and eat. Try this yummy snack and be delighted.

©2018 My Grandmas-Healthy – All Rights Reserved