1 cup rice flour
3/4 cup grated coconut
3/4 tsp fennel seeds
1 green chilli
salt to taste
1 1/4 – 1 1/2 cup boiling water
For prawn filling:
250 gm prawns, cleaned
1 tbsp + 1 tsp kashmiri chilli powder
1/4 tsp + 1/4 tsp turmeric powder
1 tsp ginger-garlic paste
1 tsp ginger, chopped
1 tsp garlic, chopped
1 tsp green chillies, chopped
3/4 tsp fennel seed
few curry leaves, chopped
1 big onion ( 1 cup), finely chopped
1 tsp coriander powder
1/4 tsp garam masala
1 tomato, finely chopped
salt to taste
2 tbsp oil
For chilli paste:
1 tbsp kashmiri chilli powder
a pinch of turmeric powder
salt to taste
2 1/2 tbsp water
few curry leaves
2-3 tbsp coconut oil for frying
- In a bowl, add cleaned prawns and marinate it with 1 tbsp kashmiri chilli powder, 1/4 tsp turmeric powder, ginger-garlic paste and salt and keep it aside for 10 minutes.
- Heat oil in a pan and fry them on medium flame. Remove from the pan and chop the prawns into small pieces and keep it aside.
- In the same oil, add chopped ginger, garlic, green chillies, curry leaves and 3/4 tsp fennel seeds and saute.
- Add finely chopped onion and saute well adding little salt.
- Add 1/4 tsp turmeric powder, 1 tsp chilli powder, coriander powder and garam masala and mix well.
- Add chopped tomato and saute well till soft.
- Now add chopped fried prawns and mix well with the masala. Adjust the salt and remove from flame.
- Boil 1 1/2 cup of water adding salt.
- Grind grated coconut, green chilli, 3/4 tsp fennel seed and shallots to a coarse paste.
- In a bowl, add rice flour and ground coconut mixture and mix well.
- Then add the required amount of boiling water and mix well using a wooden spoon.
- When the dough is still warm, knead it well to a soft and smooth dough.
- Rub little oil on your palm and make a ball out of the dough and flatten it well with your palm.
- Place 1 tbsp of prawn filling inside, cover the dough and seal the edges and then shape with your hands into cylindrical shape with elongated edges (like unnakkaya).
- Repeat the process with the remaining dough and prawn filling.
16. Arrange the kalmas in the steamer (line the steamer with a banana leaf / parchment paper) and steam cook for 15 minutes.
17. In a bowl, add 1 tbsp kashmiri chilli powder, a pinch of turmeric powder, little salt and 3 chopped curry leaves and make a paste adding about 2 1/2 tbsp of water.
18. Heat 2-3 tbsp oil in a pan. Dip each kalmas into this chilli paste till well coated.
19. Then fry them on medium flame turning each side of the kalmas till the chilli paste is cooked well and turns golden.
19. Add few curry leaves and fry them.. Remove from the flame and serve hot as a snack…