Kakka Rotti with Prawns
barre-minies-coeurs-roses

Kakaprawns

Ingredients
2 cups roasted rice powder
21/2 cups of luke warm water
1 tsp fennel seeds
1 green chilli
1 tsp salt
A piece of ginger
2 tbsp dessicated coconut / 2 tbsp grated coconut 
 2 scallions
Curry leaves
* Prawn Mix *
500g  tiger prawns ( fresh/frozen)
1 tsp kashmir chilli powder
1/2 tsp turmeric powder
1 tsp salt 
***
1 tsp ginger -garlic paste
1 green chilli(chopped)
2 onions (chopped)
1 tomato (chopped)
1 tsp coriander powder
1/2 tsp chilli powder
A pinch of  turmeric powder  
Salt to taste.  
Coriander leaves. 
Garam masala.  
Method
Chop the leaf part of scallions & keep aside.
Coarsely grind coconut, chilli, scallions, ginger, curry leaves & fennel seeds in a blender. 
Add , scallion leaves, salt & blended mixture to the rice powder.
Mix with water to get a stiff dough. Keep aside for one hour.
Make marble sized dough balls & just press in the middle.
 Steam cook the rice balls for 10-15mn & keep aside.
Scallion leaves gives a green colour to the rice balls.
***
Shell, devein and wash prawns using salt and turmeric.
Marinate them with  tumeric, chilli & salt.
Cover & refrigerate for an hour.
Marinate mussels with chilli, turmeric,oil & salt.
Fry them till light golden brown.
***
Heat oil in a pan & fry onions till light golden brown.
Add ginger- garlic paste & fry again. 
Add all the masala powders & fry for a while.
Then add chopped tomato  & chilli.
Add some water, cover & cook for 5mn.
Then add fried prawns & stir well with the masala.
When the sauce is reduced remove from fire.
 Fold in prepared  rotti's & toss several times.
Garnish with  garam masala & coriander leaves. 
Serve hot.