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Prawn Balchao with Appams

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Prawn Balchao with Appams
  • Chef:
  • Recipe Servings: 4
  • Cook Time:

light and lovely appams served with a masaledaar prawn curry.


  • Prawn Balchao:
  • 1 cup prawn-deshelled and de-veined
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 5 green chillies
  • 4-5 curry leaves
  • Oil to shallow fry
  • 2 Tbsp balchao masala

  • For Balchao masala:
  • Red chilli powder
  • Goan Vinegar
  • Garlic, whole
  • Garam masala
  • Ginger
  • Salt and pepper
  • Chopped onions

  • For the Appams:
  • 1 kg rice
  • 1 1/2 litre of tender coconut
  • Optional: water and dry yeast
  • 1 Tbsp sugar
  • 1 Tbsp salt


  1. For the Prawns:
  2. Marinate the prawn with salt and turmeric.

  3. For Balchao Masala:
  4. Make a fine paste of red chiilies and vinegar.
  5. Add garlic, ginger and whole gram masala. This is peri peri masala.
  6. Saute chopped onion on a slow fire and add peri- peri masala.
  7. Now, shallow fry prawns in a pan.
  8. Put green chillies and curry leaves.
  9. Add the balchao masala.
  10. Cook for few more minutes and serve.

  11. For the Appams:
  12. Mix all the ingredients to make a batter and keep aside for 4 to 5 hours to ferment.
  13. Grease a pan and pour a ladle full of batter.
  14. Move the pan around to spread the batter so that it is thin on the sides and thick in the middle.
  15. Once brown remove the appam from the pan with the help of a knife or thin spatula.
  16. Serve with prawn balchao.