Prawns Idli

As Ramadan month is going on, some days I will get some ideas of trying variety dishes for us to eat during breaking fast. In US as the sunset is at 8 pm, we eat  dinner as soon as we break the fast (after prayer). We prefer to eat some breakfast item, rather than rice during that time as by drinking a cup of water itself, we will be full.

As my daughter who is fasting along with us, I have to think of different ideas for her to eat. As she is a big prawn lover, I decide to try making idli filled with prawns. When I searched in google, there are not many blogs with this dish, so I decided to give it a try and prepared the prawns roast like how I usually make and added a tbsp of the roast to the idli batter in each mold. This was a super hit at my place and so a new dish is formed. As prawns take less than 3 minutes to cook, it is really easy to make. Try this out and please let me know how it turned. For the idli batter recipe, follow my dosa post. The preparation for the idli and dosa batter are same only the consistency varies.

Ingredients:

• Idli Batter

Prawns Roast:

1. Prawns- 2 cups
2. Onions (Chopped)- 1 no
3. Tomatoes (chopped)- 1 no
4. Chopped Green Chillies- 2 nos
5. Ginger- garlic Paste- 1 tbsp
6. Red Chili Powder- 1/2 tbsp
7. Turmeric Powder- 1 tsp
8. Tamarind Extract- 1 tbsp
9. Oil- 1tbsp
10. Mustard Seeds- 1 tsp
11. Cumin Seeds- 1 tsp
12. Salt- as required

Method for Prawns Roast:

1. Heat oil in a pan, add the mustard seeds, cumin seeds, when the splutter, add the chopped onions, stir well.
2. When they turn translucent add the ginger- garlic paste,  chopped tomatoes, stir well. Add the red chili powder, turmeric powder and salt. Mix for a minute. Add the chopped prawns along with tamarind extract. Mix well and close with a lid and let it cook for 2- 3 minutes.
3. Switch off the flame.

Method for Prawns Idli:

• Oil the idli plates and pour a ladle full of idli batter, top with a tbsp of the prawns roast and repeat till done on all the idli molds.
• Steam the idlis till done and enjoy with sambar or chutney.