Prawn Stuffed String Hoppers/ Prawn Stuffed Idiyappam
Views : 82793
- 1 Cup = 200ml
For the prawn masala
- Prawns (cleaned) – 300 gram (cut to small pieces)
- Onion – 3 (chopped)
- Green chili – 1 (chopped)
- Crushed ginger garlic – 2 tsp
- Tomato – 1 (chopped)
- Red chili powder – 1 ½ tsp
- Turmeric powder – ¼ tsp
- Black pepper powder (freshly ground) – 1 tsp
- Curry leaves – 10 – 12 leaves
- Coriander leaves – 1 tbsp
- Salt – to taste
- Oil – 2 tbsp
- Heat oil in a pan, add chopped onion and little salt and saute till soft. Add chopped green chili and crushed ginger garlic and saute till the raw smell disappear.
- To this add chopped tomato and saute till soft. Add red chili powder, turmeric powder and black pepper and saute till the raw smell disappear.
- Add the prawns to this and combine evenly. Cook over low flame till cooked completely (without adding water), stirring occasionally. Add curry leaves and coriander leaves, combine and remove from flame. Keep it ready.
For the string hopper/ idiyappam dough
- Rice flour – 2 cups
- Warm water – 3 – 3 ½ cup (as required to make a smooth and soft dough)
- Salt – to taste
- Take rice flour in a deep bowl. To this add water with enough salt little by little and knead to a smooth and soft dough.
For making prawn stuffed string hoppers
- Prawn masala (prepared above)
- Rice flour dough (prepared above)
- Coconut (grated) – 1 cup
- Heat an idli pot or steamer with enough water and keep it ready. Add little by little coconut to each idli mold.
- Fill enough rice flour dough in the string hopper press (idiyappam press) and press it in the idli mold over the coconut. Top it with little prepared prawn masala, again press the dough over it with the idiyappam press.
- Steam this for about 15 – 20 minutes or till cooked. Remove it from the flame and serve hot.
Note : Makes about 18 – 20 string hoppers
All trademarks, recipes and names are our properties. Use of this Web site constitutes acceptance of the sanaa's recipe note book's