Preparation Time : 20 minutes
Cooking Time : 1-2 minutes for each pilachappam
Serving : 3-4 members
Description
Every time there’s a wedding in the family , we get to know new set of people , new customs , new slang of the same language that you talk every day to food habits for sure . I make sure to ask and take note of the new authentic recipes from the newly wedded bride after a while when I get comfortable with the individual. This recipe is one such that I took note from hubby dear’s first cousin sister fathima , who was married off to a place called trichy in Tamil Nadu . Her in- laws native is a coastal Muslim village called amma pattinam where fish is the most popular main dish . I did take note of a few more recipes from her and was amazed that the use of tomatoes are nil in all the recipes but each recipe does have a natural tang to it some how . The magic of authentic recipes sure does amaze you like always . This dish is basically a prawn pan cake that is had as it is with no dips or curries , mainly for breakfast . These time – tested, treasured family recipes are an introduction to the distinctive traditional cuisine from our ancestors that gives us a opportunity to learn and try these age old ancient recipes that have been handed down from one generation to the next . I hope that this cherished family recipe of hubby dear’s cousin will continue to be enjoyed by you all and the future generations.
Ingredients
Ingredients | Quantity |
|---|---|
| Small prawns cleaned | 1/4 kg |
| Rice flour / iddiappam flour | 1 cup |
| Eggs | 3 |
| Thick coconut milk first extract | 1 cup |
| Thin coconut milk second extract | 1 cup |
| Small onions | 1/4 kg chopped |
| Green chilly | 2 chopped |
| Salt | to taste |
| Curry leaves | 6 chopped |
| Cumin powder | 1 1/2 tablespoons |
| Fennel seed powder / perumjeeragam powder | 1 1/2 tablespoons |
| Turmeric powder | 1/4 teaspoon |
| Soda salt | a pinch |
| Ghee or oil | little to drizzle around each pilachappam |
Method
- Mix small onions , green chillies , curry leaves , cleaned prawns , cumin powder , fennel powder , salt to taste and thin coconut milk second extract together .
- Bring to boil and cook the prawns to well done and gets to a gravy consistency masala . Remove from heat and cool completely. Mix rice flour , eggs , thick coconut milk first extract , soda salt , cooled prawn gravy together to get a dosa batter consistency batter .
- Taste and adjust seasoning . Heat a griddle/ dosa pan ( I used my non – stick small pancake griddle ) grease with ghee or oil . Pour around one big ladle of batter over the hot griddle to a small round shape .
- Drizzle ghee or oil around and cook until you see bubbles on top .Takes around 50 seconds to a minute . Turn over and cook for 30 seconds . Remove and serve hot as it is with no dips or curries .
