Chemmeen Ada / Chemmeen Pathiri

Chemmeen Ada / Chemmeen Pathiri

 

Ingredients

For filling:

  • Prawns – 200 gram
  • Onion – 2 medium
  • Green chillies – 2
  • Red chilli powder-1 tspn
  • Turmeric powder – 1/2 tspn
  • Curry leaves – 3 springs
  • Ginger-garlic paste – 1 tspn
  • Salt – to taste
  • Oil – 4 tbspn
  • Coconut grated-1/4 cup
  • Fennel powder -1/2 tspn
  • Pepper powder – 1/4 tspn

For rice dough:

  • Rice flour – 1 ½ cup
  • Water – 1 ½ cup
  • Salt – to taste
  • Fennel powder – ½ tsp
  • Coconut milk – ¼ cup (or use ¼ cup coconut ground with little water)

Directions

  1. Wash and marinate the prawns with chilli powder, turmeric and salt. Keep it for 15 minutes.
  2. Heat oil in a pan, shallow fry the prawns, Keep aside. Chop onions, curry leaves and green chillies finely. Saute the onions, chillies and curry leaves in the same oil . When they turn to translucent, add the ginger-garlic paste. Cook for 5 minutes and add salt if required. Stir and saute well.
  3. Coarsely chop the fried prawns and add to the onion mix and stir together on low heat.
  4. Then add fennel powder, pepper powder and grated coconut to the shrimp mixture and stir everything together. Turn off and let it cool down before filling.
  5. Heat the water with salt till it boils and then add the rice flour. Turn off the flame and keep it covered for 5 minutes. Open it and stir in with the handle of a spoon and cover it again for 5 more minutes. Let it cool down. Add the coconut milk/ground and fennel powder and then knead it into dough. It will be a little sticky to begin with but as the dough comes together, it gets easier. The final consistency is a little wet as compared to a idiyappam dough.
  6. Cut banana leaf into suitable size pieces. Place a lemon size ball of dough on the banana leaf and flatten it with the palm into disc shape(pathiri) . To avoid sticking you can apply few drops of oil on your palm. Place 2 tbspn of filling on it.
  7. Make another pathiri in another banana leaf the same way, and cover the masala filled pathiri, covering the masalas completely. Slowly press the edges using the fingers or fork to seal all the prawn masala in. Carefully remove the top banana leaf and place it in a steamer. Steam cook for about 10-12 minutes or until the pathiri is firm. Hold all the edges of the banana leaf and lift out the chemmeen Pathiris.
  8. Repeat the same process until all the masalas and the rice are used up. Serve hot.

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