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Preparation Time : 20 minutes

Cooking Time : 1-2 minutes for each pilachappam

Serving : 3-4 members


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.


Small prawns cleaned1/4 kg
Rice flour / iddiappam flour1 cup
Thick coconut milk first extract1 cup
Thin coconut milk second extract1 cup
Small onions1/4 kg chopped
Green chilly2 chopped
Saltto taste
Curry leaves6 chopped
Cumin powder1 1/2 tablespoons
Fennel seed powder / perumjeeragam powder1 1/2 tablespoons
Turmeric powder 1/4 teaspoon
Soda salta pinch
Ghee or oillittle to drizzle around each pilachappam


  1. Mix small onions , green chillies , curry leaves , cleaned prawns , cumin powder , fennel powder , salt to taste and thin coconut milk second extract together .
  2. 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 .
  3. 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 .
  4. 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 .