This tasty dish can be served as a snack or breakfast. Eating one or two itself fills the stomach but I assure you the mouth will want more.,hehe.This prawns masala can be used as a filling or topping in other recipes too.The recipe...
For the prawns masala
Prawns/Chemmeen 1/2 kg
Chilly powder 1 tsp
Salt to taste
Oil for shallow frying
Marinate the prawns with chilly powder,salt and keep
for 15 minutes.After 15 mins.shallow fry and keep aside.
Rest of the Ingredients
Onion 4 (finely chopped)
Green chilly 3-4 ( '' '' )
Garlic cloves 5 ( '' '' )
Ginger 1'' piece ( '' '' )
Curry leaves 2 sprigs
Salt accord. to taste
Oil 1-1/2 tbsp
-Heat oil in a pan and add the chopped onion,saute till transparent.
-Add ginger,garlic and the chillies,add turmeric powder,salt and curry leaves.
-Saute well and at last add the fried prawns,mix well , remove from fire and keep aside.For the 'rice cake' batter
Basmati rice 2 cups
Thick coconut milk 11/2cup
Salt to taste
-Soak the rice for 3-4 hrs,then wash,drain and keep aside.
-Make 11/2 cup of thick coconut milk from fresh grated coconut adding little water.
-Now grind the rice in the coconut milk along with salt into a smooth batter.Pour this into a bowl.
-Heat a steamer (use Idly steamer) with water,now brush the idly molds with a little oil and pour a ladle of batter into the molds.
-On top of the batter add 1tsp full of the prawns masala and steam about 15 to 20 minutes on medium flame till cooked.
-Take the mould out carefully ,after 5 minutes using a spoon take out the rice cakes one by one,place them on a serving plate and serve.