How to make Shrimp Idli - Non vegetarian avatar of idlis.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Shrimp (श्रिंप/ छोटा झींगा), Parboiled Rice (उकड़ा चावल)
Cuisine : Indian
Course : Snacks and Starters
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
For more recipes related to Shrimp Idli checkout Steamed Seafood Packets , Quick Fried Shrimps, Shrimp Spring Rolls, Garlic Prawns . You can also find more Snacks and Starters recipes like Karela Bhakarwadi, Spicy Chicken Roll, How to make Dosa Batter, Low Fat Mushroom Burger.
Shrimp Idli Recipe Card
Prep Time : 7-8 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Shrimp Idli Recipe
Shrimp 1 cup
Parboiled Rice 1/2 cup
Salt to taste
Shrimps deveined cleaned 1 cup
Prawns (kolambi/jhinga) deveined cleaned 12 medium
Whole dry red chillies crushed 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Oil 2 tablespoons
Method
Step 1
Wash and soak the rice and urad dal separately for at least four hours. Drain and grind dal to a fine paste and rice to a coarse paste using very little water. Mix both the pastes and add sufficient water to make a batter of dropping consistency.
Step 2
Allow it to ferment for four to five hours or overnight, covered, in a warm place. Heat sufficient water in a steamer. Add salt, crushed red chillies, coriander leaves and shrimps and mix well.
Step 3
Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould and place a prawn over the batter. Fit the idli moulds onto the stand and place the stand in the steamer and steam for twelve to fifteen minutes. Serve hot with coconut chutney.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.