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A delicious twist on a South Indian classic! This recipe features crispy, golden-brown dosas filled with a spicy and tangy prawn masala. It's a flavourful and satisfying meal, perfect for a special breakfast or dinner.
For 4 servings
Prepare the Dosa Batter (Requires overnight fermentation)
Make the Prawn Masala Filling
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A delicious twist on a South Indian classic! This recipe features crispy, golden-brown dosas filled with a spicy and tangy prawn masala. It's a flavourful and satisfying meal, perfect for a special breakfast or dinner.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 345.79 calories per serving with 21.45g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Cook and Assemble the Dosas
Serve Immediately
Substitute prawns with flaked fish, squid rings, or minced clams for a different seafood experience.
For a coastal flavour, add 1/4 cup of freshly grated coconut to the masala along with the spice powders.
Incorporate Chettinad spices like star anise, fennel seeds, and black peppercorns into the masala for a more robust and aromatic filling.
Stir in 2-3 tablespoons of coconut milk at the end of cooking the masala for a richer, creamier filling.
Prawns are rich in high-quality protein, which is essential for building and repairing tissues, muscle development, and overall body function.
The dosa batter is naturally fermented, a process that creates beneficial probiotics. These probiotics help improve digestion and promote a healthy gut microbiome.
The dosa, made from rice and lentils, is a good source of complex carbohydrates that provide a steady release of energy, keeping you full and active for longer.
Prawns are a good source of minerals like selenium, an important antioxidant, and iodine, which is crucial for thyroid function.
A single Prawn Masala Dosa contains approximately 350-450 calories, depending on the amount of oil/ghee used and the size of the dosa. The filling contributes protein and fats, while the dosa itself is primarily carbohydrates.
It can be a balanced meal. The dosa batter is fermented, which is good for gut health. Prawns are an excellent source of lean protein. To make it healthier, use minimal oil for cooking the dosa and masala, and serve it with plenty of sambar (lentil and vegetable stew).
Absolutely! Using good quality store-bought dosa batter is a great time-saver. Just ensure it is fresh and has the right consistency. You can skip the entire first step of the recipe.
Crispiness depends on three main factors: batter consistency (should not be too thick), tawa temperature (must be hot enough), and spreading technique (spread it thin). Also, adding a teaspoon of fine semolina (rava) or rice flour to the batter can enhance crispiness.
Yes, the prawn masala can be prepared up to a day in advance and stored in an airtight container in the refrigerator. Reheat it gently before filling the dosas.
This dosa is traditionally served with coconut chutney, tomato chutney, and sambar. These accompaniments balance the spicy filling and complete the meal.