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Writer's pictureNandini R Kini

Prawns Phanna Upkari with Shevai/Idiyappam






Ingredients

Phanna upkari ingredients:

1/2 kg prawns, deveined n cleaned

3 onions

8 tsp oil

Salt to taste


For the masala:

1/2 tsp coriander seeds

2 tbsp grated fresh coconut

10 red chillies

little tamarind

In 1 tsp oil roast coconut, coriander seeds and red chillies till dark brown and grind with tamarind into a fine paste and keep aside.


Ingredients for shevai/Idiyappam:


2 cups Sona masoori rice

Salt to taste




Procedure

  • Wash and clean the fish

  • In a pan heat oil and fry onions chopped till brown, add the masala and fry for 5 mins

  • Add the cleaned fish, salt to taste and 1/2 cup water

  • Cook till the fish is cooked

  • Serve hot with rice, idli or dosa.

The procedure of making shevai / idiyappam:

  • Soak rice in water for 6-7 hrs

  • Wash well and grind into a fine batter

  • Add water and adjust the consistency (a little thicker than neer dosa batter)

  • Add salt and pour in a greased pan and cook it stirring continuously

  • Cook till it becomes thick, dry and becomes a lump

  • Remove from the flame and make balls

  • Heat idli steamer or cooker and steam the balls for 15 to 2o mins

  • Grease the shevai mould(dante) with oil and place the steamed balls when still warm and press it, then collect the emerging shevai on a greased plate held underneath

  • Repeat for all the remaining steamed balls

  • spread a clean, wet cloth and place shevai on it and keep covered with cloth.

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