If you’re looking for a unique and flavourful dish that’s easy to make, you have to try these Unda Kalmas with Prawns Masala. This is basically steamed rice balls stuffed with an aromatic prawns masala filling that’s bursting with spices and flavour. This is a perfect evening snack that can be enjoyed with hot chai.
This is a variation of Kannur’s special evening snack Kalmas.
The star of this dish is the shrimp masala, a flavourful filling made with succulent shrimp cooked in a blend of aromatic spices. The combination of onions, tomatoes, garlic, ginger, and warm spices like coriander, and garam masala brings out a depth of flavour that pairs beautifully with the soft rice balls.
To elevate the aroma & taste of this dish, steamed Unda Kalmas are then pan fried along with an aromatic curry leaf masala. These turned out to be absolutely delicious.
- Coconut oil- 1 tbsp
- Onions, chopped- 2
- Ginger-garlic paste- ½ tbsp
- Curry leaves- 8 leaves
- Salt- 1½ tsp
- Tomato, chopped- 1
- Prawns, deveined & shelled- 15
- Kashmiri chili powder- 1½ tsp (or add regular hot chili powder)
- Turmeric powder- ¼ tsp
- Coriander powder- 2 tsp
- Garam masala- ½ tsp
- Water- 1¼ cups
- Salt- ½ tsp
- Roasted rice flour- 1 cup
- Coconut oil- 2 tbsp
- Kashmiri chili powder- 1 tbsp
- Turmeric powder- ⅛ tsp
- Salt- ½ tsp
- Curry leaves- 10 leaves
- Firstly, let's make the prawns roast.
- Place a saucepan over medium heat, add oil.
- Add chopped onions, season with ½ tsp salt, combine well.
- Add ginger-garlic paste & curry leaves, saute till onions turn golden in color.
- Add tomato, cook till tomato has slightly mashed up.
- Add chili powder, turmeric powder, coriander powder, garam masala & salt; combine well.
- Add prawns, combine well.
- Cook covered till prawns have cooked through.
- Open the lid, stir fry over high heat till all the liquid has dried off.
- This is a dry roast, take the pan off the heat & keep it aside.
- For making the rice dough: place a large pan over medium heat, add 1¼ cups water & season with salt.
- Let the water come to a slight boil.
- Add rice flour, using a wooden spoon combine the flour in hot water.
- Take the pan off the heat, let the dough cool down a bit.
- While the dough is slightly warm, using your hand knead the dough well, it has to be soft.
- Don't make into a hard dough.
- Divide the dough into small balls.
- Take one dough ball, using your fingers flatten the rice ball kept on the palm of your hand.
- Make into a small round shape.
- Place 1 tbsp prawns masala on the centre of the flattened dough.
- Gently, shape into a round ball shape.
- Repeat with other dough balls, you'll be able to make 9 rice balls,
- Place the prawns stuffed rice balls on a steamer.
- Steam cook for 10 to 15 minutes.
- The rice balls will turn soft.
- Place a saucepan over medium heat, add coconut oil.
- Add Kashmiri chili powder, turmeric powder, salt & curry leaves.
- Fry the masala for 2 minutes.
- Drop the steamed rice balls onto the masala, combine well, let the masala coat all over the rice balls.
- Stir fry for a few minutes.
- Transfer to a plate & enjoy while its warm.
- The soft rice dough along with the flavourful prawns masala & the masala coating tastes delicious, enjoy.
