Wednesday, April 23, 2014

Chemeen pathal or Steamed Prawns Masala stuffed Rice Flatbread

Chemeen pathal or Prawns flat bread is a malabar cuisine which is served as dinner..It is common in parties and family gathering too..This is made by using rice dough,which is flattened into two round shapes and sandwiched using prawn masala in between and steamed . The preparation of rice dough and prawn masala is same as I mentioned in Fried Prawns Ada earlier..Its process may feel complicated to some people,believe me, its simple to make ..Don't make everything together..Prepare prawn masala and rice dough earlier..So its easier for you to prepare..Only 7 to 10 mins is required for steaming...Instead of prawns, u can replace with fish,oyster etc..Do prepare it and impress your whole family :)




1) For the dough:
    a) Par boiled rice (puzhagalari)- 1 cup
    b) Rice powder - 1 cup
    c) Salt - to taste
    d) Boiled water - to soak the rice

2) To Grind:
    a) Grated Coconut - 1/4 cup
    b) Fenugreek seed - 1 tsp
    c) Shallots ( cheriya ulli) - 2 to 3 no.s

3)For Marination:
   a) Prawns(cleaned and de-veined) - 500 gm
   b)Red chilli/ kashmiri chilli pdr- 1&1/2 tsp
   c)Turmeric pdr - 1/4 tsp
   d)Salt - to taste 

4) For Prawns masala:
    Onions chopped - 2 medium size 
    Ginger-Garlic paste - 2 tsp
    Green chilly chopped - l or 2 no.s
    Turmeric pdr - 1/4 tsp
    Red chilli/ kashmiri chilli pdr - 1/2 tsp
    Garam masala pdr - 1/4 tsp
    Coriander leaves chopped - 1 tbsp
    Curry leaves chopped - few
    Coconut grated - 2 tbsp 
    Salt - to taste 


METHOD

Preparation of prawn masala
  • Marinate the prawns as mentioned and keep aside for 10 mins. 
  • Heat a pan and pour some oil and shallow fry the prawns in batches at medium flame for about 4 to 5 mins turning each side till light brown.Drain and keep on kitchen paper towel.
  •  In the same pan ( used for frying shrimps), add chopped onions and salt and saute till translucent.
  • Add ginger- garlic paste,chopped green chillies, turmeric pdr, chilli pdr and garam masala pdr and saute till raw smell disappears.
  • Add Chopped coriander and saute again.
  •  Add prawns and saute well.Finally add grated coconut and chopped curry leaves and saute again.
  • Taste it,adjust the salt and spice according to your like.Cover and let it cook for 3 or 4 min at low flame. Off the flame and keep aside.
Making of rice dough
  •  Soak the par-boiled rice in a boiled water for 2 to 3 hrs. Boiled water is must,other wise it is difficult to grind.
  • Grind the par-boiled rice with 1&1/2 cup water in a mixer. 
  • Pour this blended rice mixture to the bowl, add salt. 
  • Then add the "grinded ingredients' and rice powder and make it into semi - thick dough and divide it into equal medium balls
Making of pathal or flat rice bread
  • Take two plastic sheet and apply oil on it.
  •  Place a  rice balls on both the sheets and flatten the dough semi thick with your palm.
  • Sprinkle prawn masala on top of the pathal (rice flat bread)sparingly, close it using another pathal and seal the edges. Continue the process till done.
  • Place the pathal in the steamer and steam it for about 7 to 10 mins till done.