1 cup (115 g) 3 3/4 oz Rice flour, sifted
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
1/2 cup Bananas, ripe, mashed, smoothened
1/2 cup (100 g) 3 1/2 oz Jaggery (gur)
1 1/2 tbsp (30 g) 1 oz Sugar
a pinch Soda bi carbonate
1/2 cup (50 g) 1 3/4 oz Coconut (nariyal), grated
1/2 cup Bananas, ripe, mashed, smoothened
1/2 cup (100 g) 3 1/2 oz Jaggery (gur)
1 1/2 tbsp (30 g) 1 oz Sugar
a pinch Soda bi carbonate
method
1. Mix the rice flour with coconut.
2. Melt the jaggery in a pan and boil it to a one-thread consistency. Remove the pan from the heat.
3. Mix all the remaining ingredients with the jaggery. Add the jaggery mixture to the rice flour mixture and make a smooth batter.
4. Heat the oil in a wok (kadhai); pour a spoonful of the batter and deep-fry till brown. Remove and repeat till all the batter has been used.
5. Keep dipping the spoon into water so that the batter falls off easily.
Note: The bananas used in this recipe are the plump yellow variety called palayankodan—alternatively any other variety can also be used.
2. Melt the jaggery in a pan and boil it to a one-thread consistency. Remove the pan from the heat.
3. Mix all the remaining ingredients with the jaggery. Add the jaggery mixture to the rice flour mixture and make a smooth batter.
4. Heat the oil in a wok (kadhai); pour a spoonful of the batter and deep-fry till brown. Remove and repeat till all the batter has been used.
5. Keep dipping the spoon into water so that the batter falls off easily.
Note: The bananas used in this recipe are the plump yellow variety called palayankodan—alternatively any other variety can also be used.
serving amount
serves: 6
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