Chemmeen Unda (Prawn Dumplings)

Thalasserry-Style Prawn Dumpling
A coastal classic! Soft rice flour dough encases a spicy prawn filling, bursting with flavour and speckled with bits of coconut in every bite. Steamed to perfection, this dumpling is a match made in heaven with a hot cup of tea.

If there’s one thing that defines the culinary soul of Kerala’s Malabar coast, it’s the way tradition and flavor come together in the simplest of dishes. And few dishes capture that essence as beautifully as this prawn dumpling, locally known as Chemmeen unda

This humble dumpling isn’t just food — it’s comfort, celebration, and nostalgia wrapped in soft rice dough. It’s often made during special family gatherings, Iftar or as a tea-time treat! The use of fresh seafood, coconut, and spices reflects the essence of Malabar cooking — bold, honest, and deeply satisfying.

If you’ve never tried a Chemmeen unda, it’s time you did. Whether you’re from Kerala, have roots there, or just love discovering traditional recipes from around the world, this dish deserves a place on your table.

Ingredients

• 2 cups rice flour (Ami’s)
• salt to taste
• Water to knead it

For stuffing

• 400 gm prawns marinated with salt, chillt powder and turmeric
• 3 medium sized onions
• 2 or 3 green chilies
• salt to taste
• 1 tsp mustard seeds
• curry leaves
• 1 & 1/2 cups grated coconut
• 1tbsp levelled chilly powder
• 2 or 3 cloves garlic
• oil to shallow fry the prawns.

Method

1. Marinate and cook the prawns. Shallow fry it.
2. In the same pan, pour some more oil if needed.
3. Splutter mustard seeds, add curry leaves, then add the chopped onions and green chilies cook until the onions are translucent. Add the fried prawns and mix well.
4. Mean while in a grinder jar , add the coconut, chilly powder and garlic and just pulse it 2 or 3 times.
5. Add it to the prawn filling and mix well until everything is well combined! Cover and let it cool.
6. Then take a lemon-sized ball and stuff it with the prepared filling.
7. Put it in the steamer and steam it for 30minutes!

Relish every bit of it!