- Roasted rice flour – 1 cup
- Boiling water – 1¼ – 1½ cups
- Salt- As required
For Filling/ Masala
- Chemmeen (Prawns) – 250 gm
- Button onion – ½ cup slices
- Ginger-garlic paste – 1 tbs
- Salt – as required
- Green chili – 1 sliced
- Tomato – 1 small (deseeded and sliced)
- Pineapple – finely chopped – 1 Tbs
- Coconut milk (thick) – 2 Tbs
- Chili powder – 1/2tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Pepper powder – 1 tsp
- Garam masala – 11/2 tsp
- Coriander leaves – finely chopped 2 Tbs
- Fresh cream (optional) – 1 Tbs
- Oil – 1 Tbs
- Fried onion
- Chopped coriander leaves
- Combine salt and roasted rice flour. Add boiling water gradually and using a wooden spatula mix the dough. Add water till the dough comes together. Knead together until you get a smooth and soft dough. The dough should neither be too tight nor sticky. Cover the dough with a wet cloth.
- For Chemmeen Masala
- Heat the pan and pour oil
- Sauté the onion, ginger garlic, green chili and add salt.
- Once the mixture is golden brown in colour add the spices except pepper and garam masala.
- Add cleaned prawns and pineapple and cook for 5-8 minutes.
- Add the chopped tomato and stir well.
- Cook for two more minutes add coconut milk/cream and slow the fire.
- Add the pepper powder, garam masala and coriander leaves. Masala should cover the prawns nicely (should be like piralan)
- Grease the top and bottom of idli moulds /banana leaf. Take small portions of dough and press each portion through Idiyappam presser onto greased idli moulds/plates or banana leaves. Once first layer is done, put 2 Tbs of chemmen masala and create another layer of idiyappam so that it covers the filling nicely.
- Once the water starts boiling in the steamer, place the idli moulds/plates with banana leaves and steam for 10 mins on medium – high flame. Keep the steamed closed for a min or two. Transfer the cooked Idiyappam to a serving plate. Garnish with fried cashews, fried onion and coriander leaves. Serve hot.