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PRAWN GHEE ROAST

Mangalore style Prawn Ghee Roast is one of the most popular delicacies from Mangalorean Cuisine, popularized by the Bunts of Kundapur. Being a coastal city Mangalore caters a wide range of Sea Food dishes and this Prawn Ghee Roast finds a special place in the Cuisine. The same recipe can be cooked with chicken too. It is one of the most popular dishes served in almost all restaurants in the region.

Mangalore is famous for its vibrant Cuisine, which reflects combined cooking styles of Tuluvas, Saraswat Brahmins, Mangalorean Catholics, Beary Muslims along with Udipu Cuisine. The usage of local spices and ingredients clearly reflects the coalescence. Like all coastal communities, fish is an indispensable part of an everyday meal. The Mangalore famous fish curry – Pulimunchi, Prawn Ghee Roast, as well as other classic dishes like Neer Dosa, Kori Roti, Kadubu, Haldikolyanche Patholi, Goli Baje are few other popular dishes from Mangalore Cuisine.
This Prawn Ghee Roast is a distinctive recipe which makes you crave for more. An extremely fragrant dish prepared with marinated Prawns roasted in ghee along with freshly ground masala paste. The extensive use of homemade Ghee and freshly ground masala paste makes this Prawn Roast significantly unique. The fiery colour of this dish comes from Dry Red Chillies and the wholesome credit of wonderful aroma goes to homemade Ghee, and spices like Fenugreek, Cumin & Coriander Seeds. This Prawn Ghee Roast is cooked with a perfect balance of taste and flavour, it is equally spicy, tangy and uniquely fragrant.

Cuisine - Mangalore(South India)
Course - Side Dish
Spice Level - Moderate-High
Difficulty - Medium
Serves - 3-4
Author - SM

Preparation Time - 10 - 15 Minutes
Marination Time - 8-10 hours/Overnight
Cooking Time - 30-45 Minutes

HOW TO COOK MANGALORE STYLE PRAWN GHEE ROAST

PRAWN GHEE ROAST

INGREDIENTS:

To Marinate the Prawns:

Prawns – 1 Kg

Lemon Juice – of 1 Lemon

Curd – ½ Cup

White Pepper Powder – 1 Tspn

Turmeric Powder – ½ Tspn

Salt – To Taste

For the Masala Paste:

Onion – 1 No.

Garlic – 10-12 Cloves

Dry Red Chillies – 10-12 Nos.

Coriander Seeds – 2 Tspn

Cumin Seeds – ½ Tspn

Fenugreek Seeds - 1/2 Tspn

For Prawn Ghee Roast :

Ghee – 4 Tbspn

Oil – 2-3 Tbpsn

Tamarind Paste – 1 Tbpsn

For Garnishing:

Coriander Leaves – few

Lemon Wedges

METHOD :

For the Masala Paste:

Dry Roast the spices mentioned under For the Masala Paste one by one.
First dry roast the Dry Red chillies on a low flame until it fluffs up, remove and keep it aside.
Next, dry roast the Coriander Seeds on a low flame until it turns fragrant.
Add Fenugreek Seeds and Cumin Seeds and dry roast it on a low flame until the spices splutter.
Dry roast all the ingredients on a very low flame. Care should be taken not to burn the ingredients.
Switch off the flame and allow the ingredients to cool.
Heat 1 Tbspns of Oil in a pan, saute Onions on a medium flame until it turns into light brown in colour.
Add Garlic cloves and saute it along with onions on a low flame for few minutes.
Switch off the flame and allow it to cool.
Combine all the ingredients and grind it into a fine paste and keep it aside.

To Marinate the Prawns:

Clean, wash & de-vein the Prawns.
Marinate the Prawns with the ingredients mentioned under 'To marinate.'
Leave it aside for about 8-10 hours/overnight in the refrigerator.

For Prawn Ghee Roast:

Heat the remaining Oil and 2 Tbspns of Ghee in a pan.
Shallow fry the marinated Prawns on a low flame until cooked.
Remove the Prawns and keep it aside.
In the same Oil & Ghee, saute the ground paste on a low flame until the raw flavour goes and until oil separates from the masala.
Add Tamarind paste and give a quick stir.
Pour in the marinade(if any left) along with a dash of salt and cook for another few minutes on a low flame.
Add shallow fried Prawns to the Masala and fry on a low flame until the masala is well coated to each Prawn.
Drizzle the remaining Ghee and roast the Prawns on a very low flame for few more minutes or until you get the desired consistency.
Switch off the flame and garnish the Prawn Ghee Roast with finely chopped Coriander Leaves.
Serve Prawn Ghee Roast hot along with a Lemon wedge.
Prawn Ghee Roast goes well with both Roti & Rice.

NOTES:

Big Sized Prawns taste best in the recipe.
Can prepare the same recipe with Chicken. Cook accordingly.
Dry roasting the spices brings out the essential oil & makes it aromatic and flavorful.
I have sauteed an Onion until brown and ground it along with the Spices & garlic.
Can substitute Onions with Browned Onion Paste or fried Onions.
Freshly ground Masala Paste gives an authentic taste to this Mangalorean style Prawn Ghee Roast.
Cooking the Prawns in ample of Ghee gives the authentic taste to the dish. The name of the dish suggests so.
Cooking the recipe with Oil may not bring out the best of its flavours.
Shallow frying the marinated Prawns will help to bring out the flavours and also makes the Prawns Juicy & succulent.
Alternatively, if you add the marinated prawns into the sauteed masala, it tends to ooze out water which will totally alter the taste and texture of this Prawn Ghee Roast.

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

     Jackfruit and Rice Payasam is a tasty dessert prepared with Jackfruit slices, Rice, Coconut Milk/Milk & Jaggery/Sugar, flavoured with Cardamoms and garnished with Cashews & Almonds. Authentic Chakka Pradhaman/Jackfruit Pradhaman is the one which is quite prevalent and popular pradhaman prepared with Jackfruit. This type of Payasam is unique to Udupi/Konkani Cuisine, and it is called 'PONSA GHARAI'. This Jackfruit Rice Payasam recipe can be prepared with Milk/Coconut Milk and can be sweetened with Sugar/Jaggery.
     Jackfruit and Rice Payasam is a recipe which I jotted down in my first recipe book during my school days. The first time I tried this recipe, I didn't get a chance to even taste the Payasam. The moment I finished preparing this Payasam with few left-over Jackfruit Pods, few of our relatives visited our home unexpectedly, and there you go I served them with fuming hot Jackfruit & Rice Payasam. The whole lot just vanished off within minutes, and I had to wait for the next Jackfruit season to even taste my first trial version of this Payasam.
     Though there are different versions of the same recipe, I always use Basmati Rice for this Payasam. But the overwhelming aroma of the Jackfruit takes off the show. Soaked, slightly dried, and coarsely ground Basmati Rice is cooked in coconut milk along with tiny Jackfruit slices in this Payasam recipe. This dessert is an absolute treat for people who love Jackfruit.

Cuisine - Konkani (Mangalore), India
Recipe Type - Payasam/Pradhaman/Kheer, Dessert
Difficulty -Medium
Serves - 3 - 4
Author - SM

Soaking Time - 20-30 Minutes
Preparation Time - 25-30 Minutes
Cooking Time - 30-45 Minutes

For more PAYASAM/PRADHAMAN/KHEER Recipes, Click here ...

HOW TO COOK JACKFRUIT AND RICE PAYASAM

- PONSA GHARAI

JACKFRUIT AND RICE PAYASAM - PONSA GHARAI

INGREDIENTS :

Jackfruit - 1 Cup
Basmati/Raw Rice - 3 Teaspoons
Jaggery - 1/2 Cup
Thick Coconut Milk - 1 Cup
Thin Coconut Milk - 1 Cup
Cardamom - 3–4 Nos.
Water - 1/2 Cup

To Garnish :

Ghee - 1 Tablespoon
Cashew Nuts - Few
Almonds - Few

METHOD:

Wash and Soak the Basmati Rice for about 20–30 Minutes.
Once soaked, drain the rice and allow it to dry on a clean kitchen towel for 20–30 Minutes.
Dry grind the Rice coarsely in a mixer. It should not be ground into fine powder.
Melt Jaggery in 1/2 Cup of Water, strain for any impurities and keep it aside.
Remove the seeds from the Jackfruit Pods and cut the Jackfruit pods into thin slices.
Grind Cardamoms with few teaspoons of Sugar into a fine powder and keep it aside.
Heat Ghee in a Pan, roast Cashew nuts and sliced Almonds until they turn into golden brown.
Cook coarsely ground Rice in 1/2 Cup of Water & 1 Cup of Thin Coconut Milk.
Cook the rice on a low flame, stirring occasionally.
Make sure the flame is low, and the rice doesn't stick to the bottom and burn.
Once the rice turns soft, add Jackfruit slices to the cooked rice and cook until the jackfruit turns soft.
Add the Cardamom powder and give a quick stir.
Pour in the melted Jaggery to the above and allow it to boil for a few minutes on a very low flame.
Finally, pour in the Thick Coconut Milk to the Jack Fruit & Rice Payasam and mix well.
Cook this on a low flame for a few minutes, stirring occasionally.
Garnish the Jackfruit & Rice Payasam with Cashew Nuts and Almonds roasted in Ghee.
Serve the Jack Fruit & Rice Payasam hot or cold.

For HOW TO MAKE COCONUT MILK, Click here...

NOTES :

Can use Basmati Rice/Raw Rice for the recipe.
Some recipes do not powder the Rice and some recipes use Rice Flour, use as preferred.
The soaked rice should not be allowed to dry totally. Allow it to dry only for about 20–30 minutes.
Grind the Rice Coarsely.
Can substitute Rice with White Rava/Semolina. Dry roast the Semolina before adding it into the Payasam.
Can substitute the Coconut Milk with Milk and Jaggery with Sugar/Rock Sugar.
Adjust the consistency of the Payasam to suit your preference.
Jackfruit imparts a natural sweetness into the Payasam, adjust the amount of Jaggery/Sugar to suit your sweet tooth.
Once you add the Coconut Milk, start cooking on a very low flame and stir occasionally, otherwise, it may curdle.
Make sure the flame is low, and the rice doesn't stick to the bottom and burn, which will spoil the taste of the Payasam.

     Entrailing deep into the Street food culture of Tamilnadu brings out a variety of deep fried snacks prevalent to the region. Vadai, Bonda, Pakoda, Onion Samosa, Bhajji are few of the common teatime snacks catered in almost all Tea Shops or Restaurants. Street vendors cater a variety of deep-fried teatime snacks like Uzhundhu/Medhu Vadai, Paruppu Vadai, Keerai Vadai, Ragi Vadai, Masal Bonda, Mysore Bonda, Mutta/Egg Bonda, Banana Bonda, Onion Samosa, Vegetable Samosa, Onion Pakoda, Vazhakka Bhajji, Onion Bhajji, Mulaga Bhajji etc., When you probe deep into other States, regionally popular snacks like Kerala's ubiquitous Pazham Pori, Unda Pori, Sugiyan, Karnataka's Mysore/Mangalore Bonda, Madhur Vada etc., are noteworthy delicacies.
     Vadais are most commonly made with a variety of lentils. Keerai Vadai as its name mentions is a deep fried snack prepared with a combination of Bengal Gram Dhal & Spinach. Some recipes even call for using Black Gram Dhal(Urad Dhal) instead of Bengal Gram Dhal(Kadala Paruppu). Keera Vadai is commonly seasoned with Spinach, Onions, Ginger and Green Chillies. This Keera Vadai recipe is a version of Paruppu/Masal Vadai with the addition of Spinach.
     Keerai Vadai is a perfect evening teatime snack. You can find Keerai Vadai in most of the South Indian tea shops. A street food speciality & my husband's favourite. Ya, anything in the name of Dhal & Vadai - he falls head over heels!!! It is crispy, crunchy, spicy and goes perfectly well with hot Coffee/Tea. Arai Keerai or Siru Keerai is usually used while preparing Keera Vadai. These greens are a variety of Amaranthus. Even Drumstick Leaves suits well for the recipe.
     Keerai Vadai mark its popularity due to its mild flavour from the Lentils & Spinach and it has an excellent crispy texture. Keerai Vadai goes well with Coconut Chutney. Serve Keerai Vadai as a snack to glorify your teatime or serve it as a side dish for your Lunch.

Cuisine - South Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Easy
Yields - 15 - 20 Keerai Vadais
Author - SM

Preparation Time - 5-10 Minutes.
Soaking Time - 2 Hours.
Cooking Time - 15-20 Minutes.

HOW TO MAKE KEERAI VADAI

INGREDIENTS :

Bengal Gram Dhal - 3/4 Cup
Spinach - a Handful
Onions - 1 No.
Ginger - 1 Small Piece
Green Chillies -2 Nos.
Dry Red Chillies - 2 Nos.
Fennel Seeds - 1/2 Tspn
Asafoetida - A Pinch
Curry Leaves - 1 Sprig
Coriander Leaves - Few
Salt - To Taste
Oil - For Deep Frying

METHOD :

Wash and Soak the Bengal Gram Dhal for 2 Hours.
Drain the Bengal Gram Dhal after two hours and grind it along with Dry Chillies, Salt and Asafoetida.
Grind it into a coarse mixture.
Add a few teaspoons of water, if needed.
Clean, wash and drain the Keerai/Spinach in a colander.
Finely chop the Keerai/Spinach and keep it aside.
To the ground mixture, add finely chopped Onions, Green Chillies, Ginger and Fennel Seeds.
Finally, add chopped Keerai/Spinach, Curry Leaves and Coriander Leaves.
Heat Oil in a pan.
Take lemon sized Keerai Vadai mix and flatten them with your hands.
Drop the shaped Keerai Vadai mix into the hot oil and deep fry until it turns into golden brown in colour.
Drain the Keerai Vadai on paper towels.
Serve Keerai Vadai hot with Coconut Chutney or any other chutney of your choice.
Keerai Vadai goes well along with hot-hot Coffee or Tea.

NOTES :

Adjust the amount of Spiciness according to your preference.
Soak the Dhal just for two hours.
Soaking for a long time will make the Vadai absorb a lot of oil.
Drain the dhals and grind them into a coarse mixture, to yield crispy texture.
I have used Siru Keerai in this Keerai Vadai recipe.
Can also use Arai Keerai, Drumstick Leaves, Amaranth Leaves etc.,

"Indulge in Instant Crispy Bliss: Quick and Easy Rava Dosa Recipe"

"Crispy Rava Dosa Recipe - Recreating the Authentic Flavours"

Name: Crispy Rava Dosa Recipe - Recreating the Authentic Flavours
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10-12 Dosas
Cuisine: South Indian
Ingredients: 1 Cup White Rava/Semolina; 1/2 Cup Rice Flour; 1/4 Cup All-purpose Flour; 2 Big Onions, finely chopped; 2–3 Green Chillies, finely chopped; 1 Tablespoon Ginger, grated; 1 Tablespoon Cumin Seeds; 1 Tablespoon Peppercorns, crushed; A handful of Fresh Coriander Leaves, chopped; Salt to taste; Water as needed (to make a thin, watery batter); Oil – for drizzling

How to make Crispy Rava Dosa in Restaurant Style

Rava Dosa is a popular South Indian delicacy known for its thin, crispy texture and delightful taste. After enjoying this dish at Anandha Bhavan in Singapore, and it is my regular go-to order at Osman Restaurant in JB, Malaysia, I set out on a mission to replicate the perfect Restaurant-style crispy Rava Dosa at home. This easy, no-fail recipe gives you the perfect golden, lacy dosa—without any soaking or fermentation! After countless trials (and many not-so-crispy dosas later!), I finally cracked the secret to crispy perfection. The key? A thin, watery batter!

This quick and easy Rava Dosa recipe delivers the same restaurant-style crispiness, all without soaking, grinding, or fermentation. Whether you prefer the classic plain Rava Dosa, Onion Rava Dosa, or a spiced version, this guide will help you nail the perfect dosa every time!

A Brief History of Rava Dosa

While dosas come in many forms, including quick-fix options like Maida Dosai and Gothumai Dosai, Rava Dosa is believed to have originated as a solution during times of rice scarcity. Some suggest that, much like Rava Idli, which was created by MTR Hotels during the Bengal famine, Rava Dosa emerged as a practical invention when rice was limited. The adaptability and creativity in response to ingredient shortages have often led to the development of unique and flavourful dishes like this one.

Though the exact origins of authentic Rava Dosa are not well-documented, it is widely believed to have originated in Karnataka, particularly among the Tulu Brahmins of the Mangalore-Udupi region. This crispy dosa variation gained popularity within Karnataka and eventually spread to other South Indian states, where it became an integral part of the regional cuisine. Today, it remains a cherished dish across India.

Golden crispy rava dosa served on a banana leaf with a side of spicy peanut chutney in a brass bowl, a classic South Indian breakfast.

Crispy Rava Dosa with Spicy Chutney – A South Indian Delight!

Why You’ll Love This Rava Dosa Recipe

Instant & No Fermentation – Saves time!
Crispy, Lacy Texture – Just like in South Indian restaurants.
Customizable – Add onions, carrots, green chillies, or spices!
Perfect for Breakfast or Dinner – Light yet satisfying.

For more South Indian Tiffin Recipes, Click Here!

Rava Dosai Recipe Overview

Cuisine - South Indian
Course - Main Course
Difficulty - Medium
Serves - 3–4 Persons
Author - SM

Time Estimate

Preparation Time - 25-30 Minutes
Cooking Time - 15-20 Minutes

For more culinary inspiration & a variety of South Indian Dosa Recipes, Click Here!

"Master the Art of Instant Rava Dosa – Crispy, Golden & Effortless!"

Golden, crispy, and lacy Rava Dosa served on a fresh banana leaf, accompanied by a bowl of coconut chutney with dry red chillies.

"Crispy, Lacy & Easy Rava Dosa Recipe – A South Indian Classic!"

Ingredients for Rava Dosa

For the Batter:

1 Cup White Rava/Semolina
1/2 Cup Rice Flour
1/4 Cup All-purpose Flour
2 Big Onions, finely chopped
2–3 Green Chillies, finely chopped
1 Tablespoon Ginger, grated
1 Tablespoon Cumin Seeds
1 Tablespoon Peppercorns, crushed
A handful of Fresh Coriander Leaves, chopped
Salt to taste
Water as needed (to make a thin, watery batter)

For Cooking:

Oil – for drizzling

How to Make Crispy Rava Dosa (Step-by-Step Guide)

Step 1: Prepare the Batter

In a large mixing bowl, combine semolina, rice flour, and all-purpose flour.
Add chopped onions, green chillies, grated ginger, cumin seeds, crushed peppercorns, and coriander leaves.
Add salt and gradually mix in water, stirring continuously to form a thin, watery batter. Ensure no lumps remain.
Cover and let the batter rest for 20 minutes to absorb flavours.

Step 2: Adjust Consistency

After resting, stir the batter. If it thickens, add more water to restore its free-flowing consistency.

Step 3: Heat the Tawa & Pour the Batter

Heat a non-stick dosa tawa on medium heat. Make sure it’s well-heated.
Pour a ladle of watery batter from the outer edge towards the centre, creating a lacy effect. Fill any gaps as needed.

Step 4: Cook the Dosa

Drizzle a few drops of oil around the edges.
Cook on medium heat until the dosa turns golden and crispy.
Carefully lift with a spatula and fold it into a half-moon or roll it.
Remove and serve hot.
Repeat for the remaining batter, stirring the batter each time before making a new dosa.

Step 5: Serve & Enjoy!

Enjoy your crispy Rava Dosa with Coconut Chutney, Sambar, or Tomato Chutney.

Close-up view of a golden-brown, crispy, and lacy Rava Dosa, highlighting its delicate texture and crisp edges, served with coconut chutney.

"Close-Up of Rava Dosa – Crispy & Lacy!"

Pro Tips for Perfect Rava Dosa

Rava Dosa Batter Tips - Thin, watery batter is the key to achieving lacy, crispy dosas.
Stir the batter before pouring each time, as the flours settle at the bottom.
For extra crunch, sprinkle some Sesame Seeds or Cashew nuts (broken into 4 pieces) or Groundnuts (slightly crushed) after pouring the batter.
Rub the tawa with a sliced onion before making each dosa for a well-seasoned surface.
Enhance your dosa with grated carrots, fresh curry leaves, or moringa leaves for added nutrition and flavour.
Cook on medium heat to get an even golden brown colour.

FAQs on Rava Dosa

Why is my Rava Dosa not crispy?

The batter may be too thick. Ensure it is runny and free-flowing.
Cook on medium heat and do not flip the dosa.
The tawa must be hot enough before pouring the batter.

Can I make Rava Dosa without all-purpose flour?

Yes! You can skip all-purpose flour or replace it with more rice flour for a crispier texture.

How do I prevent my Rava Dosa from sticking?

Use a non-stick or well seasoned cast-iron tawa.
Grease the tawa lightly and wipe with a tissue before making each dosa.
If using an iron tawa, season it well before cooking.

Can I store the Rava Dosa batter?

Yes! Store it in the fridge for up to 1 day. Before using, stir well and adjust water consistency if needed. But keep in mind, that the texture might not be as crispy and lacy as the fresh batter.

What is the best Chutneys & Sambar for Rava Dosa?

Classic Coconut Chutney
Spicy Tomato Chutney
Mint/Coriander Chutney
Traditional Sambar

Looking for more dosa variations? Check these out!

Masala Dosai – Click Here
Ragi Dosai (Finger Millet Dosa) – Click Here
Tomato Dosai – Click Here

Enjoy the Ultimate South Indian Breakfast!

This quick & easy Rava Dosa recipe brings the authentic restaurant-style crispiness straight to your home! Perfect for breakfast or dinner, no soaking or fermentation required.

Did you try this recipe? Comment below and let me know how your Rava Dosa turned out! If you loved it, share it with your friends and family!