Friday, July 25, 2014

Chemmeen Undaputt - Prawns masala stuffed Steamed Coconut Coated Rice Balls

Chemmeen Undaputt is a savoury Malabar delicacy,which can be served as a breakfast or as a snack..Its is made with rice dough, stuffed with prawns masala, that is rolled into round shape and then coated with shredded coconut and steamed...This snack is common in Kannur ( a district in Northern Kerala) area...As it is a steamed one,so it is definitely a healthy recipe ..Instead of prawns, you can add fish,clams and mussels...Its rice dough is similar as I mentioned in here and here..I made this for iftar 2 days before and my hubby and BIL loves it very much..Its a tasty snack..Prepare it and impress your family..Lets go to the recipe :)


    1)  For rice dough:

       I am giving preparation of rice dough in 2 methods..Try any one :)

        Method 1
( This is Kannur way of preparing rice dough for pathiri, ada etc)
  •  Par boiled rice (puzhagalari)- 1 medium Glass
  •  Rice powder - 4 to 5 tbsp or enough for binding the dough
  •  Salt - to taste
  •  Boiled water - to soak the rice

      Method 2
  • Rice powder - 1 1/2 cup
  • Salt - to taste
  • Boiling hot water - required for kneading dough
    2)  To Grind:

    a) Grated Coconut - 4 tbsp

    b) Fenugreek seed - 1 tsp

     3) For Marination:
  • Prawns/button shrimps(cleaned and deveined) - 300 gm
  • Red chilli/ kashmiri chilli pdr- 1 tsp
  • Garam masala pdr - 1/4 tsp
  • Turmeric pdr - a pinch
  • Salt - to taste 
   4) For Prawns masala:
  • Onions chopped - 2 medium size 
  • Ginger-Garlic paste - 2 tsp
  • Green chilly chopped -  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 to 3 tbsp 
  • Salt - to taste 
     5)  Other ingredient:
  • Coconut shredded - generous amount for coating 


      1)  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 towel.When cools down,cut the prawns in pieces.
  • If using button shrimps,omit the cutting part. I used prawns, as button shrimps is not available in UAE and some other countries.Button shrimp tastes better. 
  •  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.
  • Then 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.

    2)Making of rice dough

       Method 1
  •  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' ..Grind it coarsely...
  • Add rice powder and make it into smooth dough and divide it into small balls little bigger than gooseberry.
     Method 2
  • In a boiling hot water, add salt and rice powder..
  • At the back of wooden or any large spoon, mix the dough thoroughly..
  • Add the 'grinded mixture' mentioned above and mix well..You can't knead the dough with your hands at that time,as the mixture is too hot to handle :)
  • When it is slighly cools,but should be warm...Knead the dough with your hands and make into smooth dough..
  • Divide it into small balls little bigger than gooseberry.Keep aside 

rice dough

      3) Making of  rice balls
  • Take the plastic cover and apply oil on it.
  •  Place a small rice balls into the sheet and flatten it thinly with your palm.
  • Add 1 heaped tbsp prawns masala in centre and roll into ball shape along with plastic wrap..

  • Then take out the balls and gently smoothen it with your palms...
  • Then roll these balls in a grated coconut..

  • Place the coconut coated rice balls  in the steamer and steam it for about 10 mins or till done.

  • Serve warm with a cup of tea or coffee