Prawn Balchao with Appams

Method

For the Prawns:

Marinate the prawn with salt and turmeric.


For Balchao Masala:

Make a fine paste of red chiilies and vinegar.

Add garlic, ginger and whole gram masala. This is peri peri masala.

Saute chopped onion on a slow fire and add peri- peri masala.

Now, shallow fry prawns in a pan.

Put green chillies and curry leaves.

Add the balchao masala.

Cook for few more minutes and serve.


For the Appams:

Mix all the ingredients to make a batter and keep aside for 4 to 5 hours to ferment.

Grease a pan and pour a ladle full of batter.

Move the pan around to spread the batter so that it is thin on the sides and thick in the middle.

Once brown remove the appam from the pan with the help of a knife or thin spatula.

Serve with prawn balchao.