How to make Prawn ada -

Rice flour dumplings stuffed with spicy prawn mixture and steamed

Sanjeev Kapoor

This recipe is contributed by Member Ayshath Hafiya .

Main Ingredients : Prawn (small) (छोटे प्रॉन्स), Rice flour (चावल का आटा)

Cuisine : Kerala

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Jain Dabeli Badami Tangdi - SK Khazana Sukhiyan Tofu Dip With Peanuts

Prawn ada

Prawn ada Recipe Card


The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 10

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Prawn ada Recipe

  • Prawn (small) deveined boiled 500 grams

  • Rice flour 1 cup

  • Oil 3 tablespoons

  • Curry leaves 10

  • Green chillies chopped 2

  • Tomato chopped 1 medium

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • coriander leaves 2 tablespoons

  • Tomato sauce 3 tablespoons

  • Onions chopped 2 medium

  • Coconut grated 1 cup


Step 1

Heat oil in a kadai, add onions and curry leaves. Saute till light brown.

Step 2

Add green chilies and tomatoes, mix well and cook till tomatoes get soft. Add salt, turmeric powder, red chilli powder, coriander powder and tomato sauce. Add ¼ cup water and mix well.

Step 3

Add the prawns and mix well. Let the mixture boil and allow it to thicken. Switch off the gas. Allow it to cool.Make a dough with rice flour, salt and little water. Divide the dough into equal portions and shape to form small balls.

Step 4

Flatten each ball and stuff a spoonful of the prawn gravy in the center and roll again to form small balls. Coat the balls with grated coconut.

Step 5

Heat water in a steamer and steam the balls for ten minutes or till rice flour is cooked.Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.