Ingredients

• idli batter 4 to 5 cups
• small prawns (shrimps) - 1 cup, cleaned
• coriander leaves - 1 tbsp, chopped
• onion - 1/5 cup, minced
• ginger & garlic paste - 1 tsp
• chili powder - 1 tsp
• turmeric powder - 1/5 tsp
• coriander powder - 1 tsp
• cumin powder -1/5 tsp
• tomato - 1/5 cup, chopped
• oil - 2 tbsp
• salt to taste

How to Make Prawn Stuffed Idlies

• Heat oil in a pan; Fry onion till golden brown.
• Add ginger-garlic paste, fry till fragrant.
• Add all the powders, tomato.
• Fry till tomatoes are pulpy.
• Add prawns and salt.
• Cover and simmer on low flame till prawns are cooked and the filling is thick.
• Add coriander leaves and remove from fire.
• Grease idly trays and half fill with batter.
• Place some filling on each cup and fill with batter again.
• Steam for fifteen minutes.
• Serve hot with coconut chutney.
• Makes: 16 Idlies
• Variation:
• Substitute cooked minced meat (kheema) for prawns in the above recipe.