Keep the rices for the pathiri soaked for at least two hours.

For preparing the masala, mix the prawns along with the ingredients from red chilli powder to vinegar and keep aside for around 30 minutes.

Heat oil in a saucepan. Add the prawns along with the marinade and fry till it gets almost done. Drain the prawn and set aside.

In the same pan (add more oil if needed), add the onions and saute till wilted.

Add the ginger garlic paste and cook till raw smell is gone.

Add the tomato and cook till it is mashed.

Add the fennel and garam masala powders and saute briefly.

Now add the cooked prawns and mix well. Cook for another 5 minutes for the flavors to intermingle. Add pepper and salt as required. Switch off and allow to cool completely.

Meanwhile, drain the rice and wash well.

In a grinder, add the grated coconut, water and cardamom and blitz well. Drain into a sieve and take out the maximum coconut milk. Discard the reamining.

In the same grinder, add the drained rice along with the coconut milk and salt to taste and grind till you get a smooth paste.

Pour into a pan and adjust the thickness by adding water. The batter should be in between the thickness of idli and dosa batter - not too thick and not too thin.

Grease a pan well. I used a 9 inch cake non-stick cake pan.

Heat water in your steam pan and keep everything ready.

Pour a ladle full of batter into the greased pan and keep in your steamer plate.

Steam it for a few minutes till it is non-sticky to touch. Sprinkle some of the prawn masala and pour another ladle of batter on top.

Steam till firm to touch. Continue the process till the pan is full. I made two cakes of the size seen in the picture.

Take out the pan and keep aside to cool slightly. Slowly flip onto a plate. Cut into pieces and serve warm with tea.