Clean the impurities of tapioca/kappa and peel the skin and dice into small pieces.

Pour enough water to the cleaned tapioca, so that all the pieces will be immersed completely,cook uncovered and allow to boil.

When the water boils, remove and drain the water and again add the same amount of water, salt and pinch of turmeric powder and cook for for 10-15 minutes or till it turns to very soft and tender.

Remove from the fire. Drain the excess water and keep it aside.

Heat a pan with coconut oil; add curry leaves crushed ginger, crushed garlic, saute till the aroma rise, now finely chopped shallots/red small onion statue till it turns to translucent and light brown in color.

Add chemmeen/konju/prawns and salt to taste; saute for couple of minutes.

Add coriander powder, kashmiri red chilli powder, homemade garam masala powder, black pepper powder and stir till the aroma comes out. (Note : Take care not to burn the spices, add few drops of water to avoid burning the spices.) Add 1 tsp coconut milk and mix well.

Smash the cooked kappa/tapioca well and add it to the prawn/chemmeen mixtures and combine well. Remove from the fire. Optional - Sprinkle little coconut oil on top and keep covered for 5-10 minutes. let the flavor set.

How to make for Kappa Chemmeen Masala Dosa - Kerala Tapioca Prawns Masala Dosa:

Heat a flat tava/griddle. Pour a ladle full of batter and spread the dosas as thin as possible.

Drizzle some oil or best ghee and when it gets cooked, no need to flip, just spread a ladle full of kappa chemmeen masala prepared in the middle.

Fold the dosa into half, closing the masala filling and serve hot with Chutney. Serve and Enjoy!