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Recipes >> Roti, Naan, Bread, Paratha Recipes > Southern Indian Dosas With Prawns And Crayfish

Southern Indian Dosas With Prawns And Crayfish

Southern Indian Dosas With Prawns And Crayfish
Prep Time
3 Hours + 10 Mins
Cook Time

25 Mins
Serves

4
Make the batter for the dosas by putting the rice flour, baking powder, egg, sunflower oil and fenugreek in a mixing bowl.Pour in cold water, slowly, whisking all the time to give you a batter that is the consistency of double cream.
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Source:  KhanaPakana.com
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Ingredients

  • For the dosas:
  • Rice flour 400 g
  • Baking powder 1/4 tsp
  • Egg 1
  • Sunflower oil 1 tbsp
  • Fenugreek seeds(crushed) 1/2 tsp
  • Salt
  • Sunflower oil for brushing
  • Stuffing:
  • Sunflower oil 1 tbsp
  • Cumin seeds 1 tsp
  • Onion(halved & sliced) 1
  • Fresh Ginger(grated) 2 tsp
  • Garlic(finely grated) 2 tsp
  • Red chilli(sliced) 1
  • Prawns & crayfish tailes(cooked)400 g
  • Coriander & mint leaves(chopped) 3 tbsp
  • Salt

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Cooking Directions

  1. Make the batter for the dosas by putting the rice flour, baking powder, egg, sunflower oil and fenugreek in a mixing bowl.

  2. Pour in cold water, slowly, whisking all the time to give you a batter that is the consistency of double cream.

  3. Season, cover and chill for 3-4 hours. Meanwhile, make the filling.

  4. Heat the oil in a large frying pan and when it is hot add the cumin and onion.

  5. Cook over a gentle heat for 10-12 minutes or until the onion has softened, then add the ginger, garlic and red chilli.

  6. Stir and fry for 1-2 mintues before adding the prawns and crayfish.

  7. Stir and cook for 2-3 minutes, stir in the coriander, season and remove from the heat.

  8. Set aside and keep warm.

  9. To make the dosas, brush a medium-sized non-stick frying pan with the oil and set it over a medium-high heat.

  10. Add a ladleful of the batter and swirl to cover the base of the pan evenly.

  11. Cook for 1-2 minutes, then flip and cook on the other side for 30 seconds.

  12. Repeat until all the batter has been used.

  13. Spoon over the prawn mixture and serve warm with coriander, mint and coconut chutney.

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