A classic Mangalorean dry chicken dish where tender chicken is coated in a fragrant, spicy blend of roasted spices and fresh coconut. It's a flavor-packed side dish, perfect with neer dosa or steamed rice.
Prep20 min
Cook40 min
Servings4
Serving size: 1 serving
463cal
38gprotein
23gcarbs
26g
Ingredients
600 g Chicken (Bone-in, cut into medium pieces)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Preferably Kashmiri for color)
1.5 tsp Salt (Divided use)
1 tbsp Lemon Juice
2 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Black Peppercorns
5 pcs Byadagi Chilies (Or other medium-hot dried red chilies)
Fluffy, slightly sweet steamed rice cakes from Goa, made with a fermented batter of rice and coconut. Sannas are a perfect, cloud-like accompaniment to spicy Goan curries like sorpotel or vindaloo, expertly soaking up every drop of delicious gravy.
Aromatic Kori Ajadina with fluffy Sanna - a soul-satisfying, protein-packed meal!
This mangalorean dish is perfect for dinner. With 919.93 calories and 45.61g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Fenugreek Seeds
3 tbsp Coconut Oil
2 pcs Onion (Medium, finely chopped)
1.5 tbsp Ginger-Garlic Paste
2 pcs Green Chilies (Slit lengthwise)
15 pcs Curry Leaves
1.5 cup Fresh Grated Coconut
1 tbsp Tamarind Paste
0.5 tsp Jaggery (Grated, optional)
0.25 cup Water
2 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with turmeric powder, red chili powder, 0.5 tsp of salt, and lemon juice.
Mix thoroughly to ensure each piece is evenly coated.
Cover and set aside to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2
Prepare the Sukka Masala
Place a small, dry pan over low heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, Byadagi chilies, and fenugreek seeds.
Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and a shade darker. Be careful not to burn them.
Remove the spices from the pan and allow them to cool completely.
Once cooled, transfer to a spice grinder or blender and grind into a coarse powder. Set aside.
3
Sauté Aromatics and Cook Chicken
Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
Add the marinated chicken to the pan. Increase the heat to medium-high and sear the chicken for 5-6 minutes, stirring occasionally, until it's lightly browned on all sides.
Pour in 1/4 cup of water, bring to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the chicken is about 80% cooked through.
4
Finish the Dish
Uncover the pan. Add the freshly ground sukka masala, tamarind paste, jaggery (if using), and the remaining 1 tsp of salt. Stir well to coat the chicken pieces evenly.
Cook for 5 minutes, allowing the chicken to absorb the rich flavors of the masala.
Add the fresh grated coconut. Increase the heat to medium and stir-fry for 6-8 minutes.
Continue cooking, stirring frequently, until all the moisture has evaporated, the mixture is dry, and the coconut-masala blend clings beautifully to each piece of chicken.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the Kori Ajadina rest for 10 minutes to allow the flavors to meld further.
Serve hot with traditional accompaniments like neer dosa, sannas, chapati, or steamed rice.
Servings4
Serving size: 3 sannas
457cal
8gprotein
77gcarbs
14gfat
Ingredients
300 g Idli Rice (Also known as parboiled rice.)
40 g Thick Poha (Use thick flattened rice flakes for best results.)
100 g Fresh Grated Coconut (Fresh coconut is essential for authentic flavor and texture.)
1 tsp Active Dry Yeast
2 tbsp Sugar (Adjust to your preferred sweetness.)
60 ml Warm Water (For activating yeast. Must be lukewarm, around 40-43°C (105-110°F).)
150 ml Water (For grinding the batter. Add gradually as needed.)
0.75 tsp Salt
1 tbsp Oil (For greasing the molds. Any neutral oil will work.)
Instructions
1
Soak Rice and Poha (4-6 hours)
Rinse the idli rice and thick poha separately under cool running water until the water runs clear.
Combine the rinsed rice and poha in a large bowl.
Add enough water to cover the mixture by at least 2 inches. Cover the bowl and let it soak for a minimum of 4 hours, or up to 6 hours.
2
Grind the Batter (10 minutes)
Thoroughly drain all the water from the soaked rice and poha mixture.
Transfer the mixture to a high-speed blender or a wet grinder.
Add the fresh grated coconut. Start grinding, adding the 150ml of water for grinding gradually until you achieve a smooth, thick, and slightly grainy batter, similar to the consistency of idli batter.
3
Activate Yeast and Ferment Batter (1-2 hours)
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
Pour the activated yeast mixture into the ground batter. Add the salt.
Using a whisk or your clean hands, mix everything together thoroughly for about a minute to incorporate air.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot to ferment for 1 to 2 hours. The batter should rise, become bubbly, and almost double in volume.
4
Steam the Sannas (15 minutes per batch)
Prepare your steamer by adding 2-3 inches of water to the bottom pot and bringing it to a rolling boil.
While the water heats, lightly grease your sanna molds, idli plates, or small steel bowls (katoris) with oil.
Gently stir the fermented batter once or twice. Do not overmix, as this will deflate the air pockets.
Pour the batter into the greased molds, filling them about 3/4 full to allow space for them to rise.
Carefully place the molds in the steamer. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the sannas. Cover and steam on medium-high heat for 12-15 minutes.
5
Cool and Serve (5 minutes)
Turn off the heat. Let the steamer stand for 2 minutes before opening the lid to prevent the sannas from deflating.
To check for doneness, insert a toothpick or skewer into the center of a sanna; it should come out clean.
Carefully remove the molds from the steamer and let them cool for another 2-3 minutes.
Run a knife or spoon around the edges of the sannas to loosen them and gently demold.
Serve the hot, fluffy sannas immediately with Goan pork sorpotel, chicken xacuti, or coconut chutney.
