A fiery and tangy Mangalorean specialty where juicy prawns are cooked in a rich, aromatic masala paste and a generous amount of clarified butter. This classic dish is bold, flavorful, and unforgettable.
Prep20 min
Cook25 min
Soak20 min
Servings4
Serving size: 1 cup
345cal
28gprotein
19gcarbs
Ingredients
500 g Prawns (Medium-sized, shelled and deveined)
8 pcs Byadgi Red Chillies (For color and mild heat)
4 pcs Guntur Red Chillies (For heat, adjust to taste)
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
Aromatic Prawn Ghee Roast with soft appams - a protein-packed meal that's soul-satisfying!
This udupi dish is perfect for dinner. With 727.73 calories and 36.24g of protein per serving, it's a nutritious choice for your meal plan.
19gfat
1 tbsp Tamarind Paste
5 tbsp Ghee (Divided)
1 pcs Onion (Medium, finely chopped)
2 tbsp Curd (Whisked until smooth)
0.5 tsp Turmeric Powder
1 tbsp Lemon Juice (Divided)
0.5 tsp Jaggery (Powdered)
1 tsp Salt (Or to taste)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Chopped, for garnish)
3 tbsp Water (For grinding, or as needed)
Instructions
1
Prepare the Ghee Roast Masala Paste (Approx. 10 minutes)
Soak the Byadgi and Guntur red chillies in hot water for 20 minutes to soften them. After soaking, drain the water.
While the chillies soak, dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, and fenugreek seeds in a pan on low heat for 2-3 minutes until fragrant. Be careful not to burn them.
In a blender, combine the soaked chillies, roasted spices, garlic cloves, ginger, and tamarind paste.
Add a few tablespoons of water and grind to a thick, smooth paste. Set this masala paste aside.
2
Marinate the Prawns (Approx. 15 minutes)
In a mixing bowl, combine the cleaned and deveined prawns with turmeric powder, half of the lemon juice (0.5 tbsp), and a pinch of salt.
Mix well to coat the prawns evenly. Let them marinate for at least 15 minutes.
3
Cook the Prawn Ghee Roast (Approx. 15 minutes)
Heat 3 tablespoons of ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and golden brown.
Add the curry leaves and the prepared ghee roast masala paste. Sauté for 8-10 minutes on low-medium heat, stirring frequently, until the raw smell disappears and the paste darkens in color. You will see ghee starting to separate from the sides of the masala.
Add the marinated prawns and the whisked curd. Stir well to coat the prawns thoroughly with the masala.
Season with salt and powdered jaggery. Cook for 5-7 minutes, stirring occasionally, until the prawns curl up, turn pink, and are just cooked through. Avoid overcooking.
Finally, add the remaining 2 tablespoons of ghee and the rest of the lemon juice (0.5 tbsp). Give it a final mix and cook for one more minute.
4
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Serve hot with neer dosa, appam, or steamed rice.
Servings4
Serving size: 3 pieces
383cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
