Ingredients
Phanna upkari ingredients:
1/2 kg prawns, deveined n cleaned
3 onions
8 tsp oil
Salt to taste
For the masala:
1/2 tsp coriander seeds
2 tbsp grated fresh coconut
10 red chillies
little tamarind
In 1 tsp oil roast coconut, coriander seeds and red chillies till dark brown and grind with tamarind into a fine paste and keep aside.
Ingredients for shevai/Idiyappam:
2 cups Sona masoori rice
Salt to taste
Procedure
Wash and clean the fish
In a pan heat oil and fry onions chopped till brown, add the masala and fry for 5 mins
Add the cleaned fish, salt to taste and 1/2 cup water
Cook till the fish is cooked
Serve hot with rice, idli or dosa.
The procedure of making shevai / idiyappam:
Soak rice in water for 6-7 hrs
Wash well and grind into a fine batter
Add water and adjust the consistency (a little thicker than neer dosa batter)
Add salt and pour in a greased pan and cook it stirring continuously
Cook till it becomes thick, dry and becomes a lump
Remove from the flame and make balls
Heat idli steamer or cooker and steam the balls for 15 to 2o mins
Grease the shevai mould(dante) with oil and place the steamed balls when still warm and press it, then collect the emerging shevai on a greased plate held underneath
Repeat for all the remaining steamed balls
spread a clean, wet cloth and place shevai on it and keep covered with cloth.
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