Mangalore Prawn Ghee Roast With Brown Rava Idli Recipe

About this recipe

A bold and flavorful Mangalorean prawn ghee roast served alongside soft and nutritious brown rava idlis, offering a perfect balance of spice, protein, and carbs.

Ingredients

• 500 g Prawns
• 200 g Fenugreek Seeds
• 500 g Jaggery
• 400 g Curd
• 1 box Baking Soda
• - Mustard Seeds
• 500 g Ghee
• - Red Chilli
• 250g Garlic
• 100 g Coriander Seeds
• 10G Salt
• 20G Curry Leaves

Instructions

1. Step 1: Start by preparing the masala for the prawns. Blend the soaked red chilies with tamarind pulp, roasted coriander seeds, cumin seeds, fenugreek seeds, and jaggery to form a smooth paste.
2. Step 2: Heat 2 tablespoons of ghee in a pan, add garlic, and sauté until fragrant. Add the prepared masala paste and cook for 5 minutes until aromatic.
3. Step 3: Add the cleaned prawns to the pan, toss well in the masala, and cook for 7 minutes until the prawns are tender and coated with the ghee-infused masala.
4. Step 4: Meanwhile, prepare the brown rava idli batter. Dry roast the rava until aromatic and slightly golden. Transfer to a mixing bowl.
5. Step 5: Mix the roasted rava with whisked curd, salt, and baking soda. Add a splash of water for a thick batter consistency and let it rest for 10 minutes.
6. Step 6: Prepare the tempering for the idli batter. Heat vegetable oil in a small pan, add mustard seeds, curry leaves, and let them splutter. Mix this tempering into the idli batter.
7. Step 7: Grease idli molds with ghee and pour the batter into the molds. Steam in a rice cooker for 12 minutes until the idlis are fluffy and cooked through.
8. Step 8: Serve the Mangalore prawn ghee roast hot with soft brown rava idlis and garnish with fresh curry leaves.