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Chemmeen Ithal Orotti

A Ramzan special - Chemmeen Ithal Orotti
Prep Time 30 mins
Total Time 30 mins
Cuisine Kerala
Servings 3 people


  • 2 cups Basmati rice
  • ½ kg Prawns Chemmeen
  • 1 no Coconut
  • 1 no Egg
  • 2 nos Cardamom
  • Salt As reqd
  • 50 gm Ghee
  • 1 tbsp Chilly powder
  • Turmeric powder A pinch
  • ½ kg Onion
  • 1 tsp Ginger paste
  • 1 tsp Garlic paste
  • 6 nos Green chillies
  • 1 no Tomato large
  • 1 tsp Coriander powder
  • Coriander leaves A little
  • tbsp Ghee


  • 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.
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