Ramadan calls for comforting yet flavourful dishes that bring families together. Prawns Kannappam, a traditional delicacy from Kannur, is the perfect combination of soft rice cakes infused with a spicy prawn filling. The steamed goodness makes it light on the stomach, while the rich masala ensures a burst of flavours in every bite. Serve it warm for Iftar, and watch it disappear within minutes!

Ingredients
For the prawn masala
1 tbsp coconut oil
2 onions, finely chopped
2 tsp salt (adjust to taste)
1 bulb garlic, crushed
4 green chillies, finely chopped
2 sprigs curry leaves
1 tomato, finely chopped
1 tsp chilli powder
½ tsp turmeric powder
½ kg prawns, cleaned and chopped
For the batter
1 cup Jeerakasala rice
½ coconut, grated
Salt as required

Preparation
Prepare the prawn masala
Heat 1 tbsp coconut oil in a pan
Add onions and sauté until translucent
Stir in salt, garlic, green chillies, curry leaves, and tomato
Cook until soft
Add chilli powder and turmeric powder; sauté until the raw smell disappears
Add prawns and cook for a few minutes until done
The prawn masala is now ready
Set it aside
Prepare the batter
Soak rice for 3 hours, then drain
Grind with grated coconut and salt to form a smooth batter
The consistency should be thick but pourable
Grease an idli mould with coconut oil or ghee
Pour batter into each mould
Place a spoonful of prawn masala in the centre
Steam for 15 minutes or until fully cooked.

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