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 :)

    Ingredients:

    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

     Or

      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 

        Method

      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