Chemmen Idiyappam Biryani

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For Idiyappam

  • 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


  • Cashews-
  • 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.


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