If you are looking for a unique and tasty dish that is easy to prepare, you need to try this Unda Kalmas with shrimp masala. These are basically steamed rice balls with a masala filling of aromatic shrimp, which is full of spices and taste. 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 court is the shrimp masala, a tasty filling made of lush shrimp that is cooked in a mixture of aromatic spices. The combination of onions, tomatoes, garlic, ginger and warm spices such as coriander and Garam Masala produces a depth of the taste that fits the soft rice balls wonderfully.
In order to increase the aroma and taste of this court, subdued Unda Kalmas are fried together with an aromatic curry leaf -masala. These turned out to be absolutely tasty.
Chemees and kalmas shrimp filled rice balls, Kerala snack
Author: Thasneen
Recipe type: Primarily
Kitchen: Indian
- Coconut oil 1 tablespoon
- Onions, chopped- 2
- Ginger bone paste ½ tablespoon
- Curry leaf 8 leaves
- Salt 1½ TL
- Tomate, chopped- 1
- Garnels, Devine & Shelled- 15
- Kashmiri Chilipule-1½ TL (or regularly add hot chili powder)
- Curcum powder- ¼ TL
- Coriander powder- 2 tl
- Garam Masala-½ TL
- Water 1¼ cups
- Salt ½ TL
- Roasted rice flour 1 cup
- Coconut oil- 2 tablespoons
- Kashmiri-chilipulver- 1 t
- Turmeric powder- ⅛ TSP
- Salt ½ TL
- Curry leaves- 10 leaves
- Let’s first let us roast the shrimp.
- Place a saucepan over medium heat and add oil.
- Add chopped onions, season with ½ teaspoon of salt, combine it well.
- If you add ginger-KnoKrKrika paste and curry leaves, fry the onions golden.
- Add tomato, cook until the tomato is slightly reinforced.
- Add chili powder, turmeric powder, coriander powder, Garam Masala & Salt; Combine well.
- Add shrimp, combine well.
- Cooking covered until shrimp are cooked.
- Open the lid and stir the roast over strong heat until the entire liquid has dried.
- This is a dry roast, take the pan out of the heat and hold it aside.
- To produce the rice dough: Place a large pan over medium heat and add 1¼ cups of water and season with salt.
- Let the water cook slightly.
- Add rice flour with a wooden spoon, combine the flour in hot water.
- Take the pan out of the heat, let the dough cool down.
- While the dough is slightly warm, the dough has to be kneaded well with your hand, but it has to be soft.
- Do not make a hard dough.
- Divide the dough into small balls.
- Take a dough ball, keeping the rice ball on the palm.
- Make in a small round shape.
- Place 1 tablespoons of masala in the middle of the flattened dough.
- Form carefully in a round ball form.
- Repeat with other dough balls, you can make 9 rice balls.
- Place the shrimp filled rice balls on a steamer.
- Cook for 10 to 15 minutes.
- The rice balls become soft.
- Place a saucepan over medium heat and add coconut oil.
- Add Kashmiri chilipules, turmeric powder, salt and curry leaves.
- Fry the masala for 2 minutes.
- If you drop the muffled rice balls onto the masala, mix well, let the masala transmit via the rice balls.
- Fry a few minutes.
- Place on a plate and enjoy while it is warm.
- The soft rice dough together with the tasty shrimp Masala and the Masala coating tastes delicious.
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