Chemmeen Pidi (Prawns in Rice Dumplings)

Chemmeen Pidi 2 WM

Pidi is a exotic dish from Malabar. It’s a mix of rice dumpling with meat or chicken so it is named as irachi pidi or kozhi pidi. This is a one port dish like Biriyani.  We can take it for breakfast, lunch or dinner.

This time I tried with Chemmeen (Prawns) and it came out great… So for all the seafood lover….

Chemmeen Pidi 4 WM


For Pidi

Rice Flour –2 cup

Coconut (grated) – ½ cup

Small Onion (paste) – 3 tsp

Fennel seeds – ½ tsp



For Chemmen (prawns)

Prawns (cleaned) – 250 g

Onion (finely Chopped) -1

Ginger – 1 tsp

Tomato (Chopped) -1

Chilly powder – 1 tsp

Coriander powder – 1tsp

Curry leaves – few

Coconut Milk (second) – 1cup

Coconut Milk (first) – ½ cup



Chemmeen Pidi 3 WM


For making pidi  grind together small onion and fennel seeds to a coarse paste.

Add coconut, onion paste and slat to rice four and mix well with hot water and gradually make a soft and non sticky dough.

Make small balls out of the dough

Boil the water to immerse the dumpling in a large pot and add the rolled dumpling in the boiling water and cook till the dumbing are done

Heat oil in a pan and add ginger, onion and curry leaves and till the onions turn golden brown

Add tomatoes and cook till it becomes soft.

Add chilly, coriander powder, salt and mix well for a minute.

Add prawns when it is half cooked add the coconut milk (second), Pidi  with little water (if you want it to be juicy) and let it cook till the prawns are done.

Add the coconut milk (first) and cook in slow fire for 4 minutes.