Ingredients:
• idli batter 4 to 5 cups
• small Prawns (shrimps) – 1 cup, cleaned
• Coriander leaves – 1 tbsp, chopped
• Onion – 1/5 cup, minced
• Ginger & Garlic paste – 1 tsp
• chili powder – 1 tsp
• Turmeric powder – 1/5 tsp
• coriander powder – 1 tsp
• cumin powder -1/5 tsp
• Tomato – 1/5 cup, chopped
• oil – 2 tbsp
• salt to taste
Method:
- Heat oil in a pan; Fry onion till golden brown.
- Add ginger-garlic paste, fry till fragrant.
- Add all the powders, tomato.
- Fry till tomatoes are pulpy.
- Add prawns and salt.
- Cover and simmer on low flame till prawns are cooked and the filling is thick.
- Add coriander leaves and remove from fire.
- Grease idly trays and half fill with batter.
- Place some filling on each cup and fill with batter again.
- Steam for fifteen minutes.
- Serve hot with coconut chutney.
- Makes: 16 Idlies
- Variation:
- Substitute cooked minced meat (kheema) for prawns in the above recipe.