Chemmeen Kinnapathiri/ Prawns Kinnaroti
Kinnam basically translates to a vessel in which we pour rice batter, the rice-coconut milk batter is poured into ghee greased 'kinnam' and steamed in layers to get them cooked properly. These can be made with or without masala fillings. These are also known as thirul pathiri, adukkuroti, ithalroti, etc. As these are prepared in layers, it can be separated once cooked too.
The one's without masala's are usually had with mutton/chicken stew or any of your favorite curries. This roti is prepared in many ways, some methods call for the use of eggs, which would require the use of cardamom. I usually use soaked rice (pachari, preferably jeerakashala rice), freshly squeezed coconut milk and cooked rice with salt. Other versions use shallots, fennel seeds or cardamom etc. So you can try out depending on your taste preferences . The main speciality of this dish is that, prawns and coconut milk are an undeniable combination, and the dish is so wholesome, and delicious as the roti, or the batter is very light and melt in mouth. The secret to the perfect Kinnapathiri is that if the batter is thinner, the better. This is not done by adding water to the batter, this will destroy its original deliciousness. You can add the second extracted coconut milk from the same coconut that you took to extract the first thick coconut milk.
This is a very simple and healthy recipe, that is usually prepared during ramadan, and for dinner too. Some of you had requested to share the recipe here, hence do try and let me know how you liked it. 😊
Ingredients: (Makes 2 medium Kinnapathiris)
For Kinnapathiri:
- 2 glass pachari (white rice, preferably jeerakashala rice), soaked for at least 2 hours
- 4 tbsp Cooked Rice* (check notes)
- 1 glass thick coconut milk
- 1 glass thin coconut milk(add more coconut milk if batter is not thin enough)
- Salt, as required
For Prawns fry:
- 3-4 tbsp Coconut oil
- 200 gms cleaned and deviened prawns
- 1/4 turmeric powder
- 1 tsp Kashmir chilli powder
- 1/2 tsp garlic paste
- Salt, as required
For Prawns masala:
- 1 tsp ghee + 1 tsp for brushing over each layer of batter
- 2 medium onion, chopped finely
- 1 tsp ginger garlic paste
- 1 Green chilli
- 2 sprigs of curry leaves
- 1/4 tsp turmeric powder
- 1 tsp Kashmir Chilli powder
- 1/4 tsp Garam masala powder
Instructions:
- First prepare the prawns masala and set aside. To do this, marinate the prawns under prawns fry and fry in coconut oil for 3-4 minutes and set aside. Once cooled, chop and keep aside.
- Next, in a kadai pour the coconut oil from the leftover oil after frying prawns and add 1 tsp ghee and add in your chopped onions, add salt and saute well until the onions are translucent.
- Next add in your ginger garlic paste and curry leaves, saute until the raw smell disappers.
- Now add in your spice powders like turmeric powder, chilli powder, and garam masala powder.
- Finally add in your fried and chopped prawns are combine well. Set aside.
- Now prepare your rice batter by washing your soaked rice and drain and add to the mixer, add in your extracted thick coconut milk, and cooked rice, and add salt as required.
- The batter should be thin, the thinner the softer your Kinnapathiri will be.
- In a steamer, place your ghee greased kinnam (vessel) and pour in your rice batter around 3 ladlefuls and close the lid for around 4-5 minutes so that the first layer almost gets almost cooked.
- Next add your prawns masala by scattering all over the first layer and pour your second layer of rice batter (again three ladlefuls of batter) and close the lid and allow to steam for around 4-5 minutes. Repeat the process until you are done with at least 3 layers. * and add chopped coriander leaves in the final layer after 2 minutes of steaming.
- Allow to steam for a total of around 40- 45 minutes and slide a butter knife on the sides and flip the kinnams over a plate and serve sliced, the garnished side up.
Notes:
- With this rice quantity you can make 2 (5 inch) kinnams of Kinnapathiri if you prepare 3 layers each.
- My rice batter was not thin enough, since it’s been ages since I made them;I forgot that the batter had to be loose. Add in more thin coconut milk to make the batter loose. The thinner the batter, the softer your Kinnapathiri will be.
- *For cooked/boiled rice you can use boiled rice of Jeerakashala rice, white rice or ponni rice.
- For extracting thick coconut milk use 1 glass water for 1 pack of shredded coconut (if you live in GCC) or else 1 coconut shredded to 1 1/2 water for exatracting thick coconut milk.
- Similarly for thin coconut milk, use the extracted coconut add 1 1/2 glass water and extract thin coconut milk by straining and squeezing the coconut fiber. (You can increase the water quantity for extraction if your batter is not loose enough)
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
