(Prawns Layered Rice Chapati)
- 200 grams Basamthi Rice
- 200 grams Boiled rice
- 3 tbsp coconut powder or 1/2 coconut grated
- ghee or oil
- salt to taste
For the Prawns Masala
- 400 grams prawns
- 1 onion medium chopped
- 1/2 tomato chopped
- 1 tbsp ginger and garlic grated
- 1 tsp tumeric powder
- 1 tbsp chilli powder
- salt to taste
Method for prawns masala:
Heat the oil.
Add the onion and fry till the onion is lightly browned.
Add the tomato and fry for few minutes more.
Add the ginger and garlic and fry for a while.
Add the prawns , turmeric powder , chillie powder and salt and fry for 2 minutes.
Then add 1/2 cup of water and coriander leaves.
Cook until the water is absorbed.
Wash and drain the rice.
Grind the rice with coconut to a very smooth paste adding a water.
Add more water to make a thin batter as for the pancakes.
Beat well again.
Take a small vessel and grease it well with 2 tsp ghee or oil.
Pour 2 or 3 tablespoons of the batter into the greased vessel.
Add one spoon of the masala and steam till it is done.
Spread 2 tsp ghee or oil evenly over the cooked layer.
Beat the batter well again and pour 3 tbsp rice batter on top of the cooked layer.
Add masala again and cover cook till done.
Continue the same procedure till all the rice batter and masala is used up.
Cook till it is done.
Remove the vessel and cool.
Keep it slightly titled to remove the excess ghee or oil.
Turn onto a plate .
Note: These layered rice chapati can be made without adding masala. One can have them with mutton or chicken curry or masala.