250 gm prawns / chemmeen , cleaned
1/2 cup jeerakasala rice/ kaima rice
3 large eggs
1 tbsp ginger, chopped
1 tbsp garlic, chopped
3 green chillies, chopped
2 big onions, finely chopped
1 tomato, chopped
1/2 tsp turmeric powder
1/2-1 tsp kashmiri chilli powder
1/2 tsp fennel powder
1 sprig curry leaves
2 tbsp chopped coriander leaves
salt to taste
1- 1 1/2 tbsp oil
1 tbsp ghee
- Soak the rice in water for 3-4 hours.
- Heat oil in a pan and add chopped ginger, garlic, green chillies and curry leaves and saute well.
- Add chopped onion and saute well adding little salt till golden brown.
- Reduce the flame and add turmeric powder and kashmiri chilli powder and mix well.
- Add chopped tomato and saute well till soft. Add fennel powder and mix well.
- Then add cleaned prawns, mix well and cook covered at low flame for 5-7 minutes . Adjust the salt.
- Add coriander leaves and curry leaves and mix well. Switch off the flame and keep it aside.
- Grind the drained rice adding little water and salt using small jar of blender till smooth batter without any grains. The batter shouldn’t be too watery or too thick.
- In a dry mixing bowl, add eggs and beat well till foamy / frothy and light cream colour.
- Add ground rice slowly into this and fold in without disturbing the foam / froth.
- Heat a thick bottomed pan at medium flame and add ghee and spread all over.
- Pour half of the prepared batter and cook it covered for about 7-8 minutes at low flame.
- Then open the lid and add the prawn masala and spread it evenly.
- Pour the remaining batter all over the prawn masala and cook covered at low flame for about 8-10 minutes.
- Allow it to cool a little and flip the nurapola into a plate and then again flip it back to another plate.
- Cut it into pieces and serve…
Recipe Source: Lekshmi Nair Vlog