Chemmeen Ithal Orotti

Soak the rice in water for about 3 hrs.

Extract 1 cup of thick coconut mlk from the grated coconut.

Extract second and third milk from the remaining coconut.

Place the above two thinner coconut milks in a grinder along with the rice and grind it to a fine paste.

Add thick coconut milk, egg, salt and cardamoms into it and mix well.

:- The consistency should be a little thinner than a dosa batter.

Clean the prawns well and marinate them with chilly powder, turmeric powder and salt.

Fry the marinated prawns and keep it aside.

Heat ghee in a pan or a kadai.

Add onions and sautT followed by ginger and garlic paste.

Add tomato and sautT till it gets blend well

When the ghee starts to separate from the sides of the pan, add coriander powder, coriander leaves and fried prawns.

Lower the flame and cook for about 10 mins.

Heat water in a steamer and when it starts to boil, place a mould greased with ghee in it.

Pour a ladle of the batter into it and allow it to cook.

When done, place a small portion of the prawns masala over it and spread it evenly.

Again pour a ladle of the batter over it and spread it evenly.

When that too is cooked, place another portion of the masala over it.

When the batter and masala is used up, close the steamer an cook for about 30 mins.

When done, allow it to cool.

Cut it into desired shapes.