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What you need
Rice flour: 1 ¾ cup (I got this much rice flour pounded from 1 cup of raw rice)
Palm Jaggery/Karipetti: ½ cup
Dry ginger: ¼ teaspoon
Cardamom: 3 no( crushed)
Coconut: 2 tablespoon ( Chopped into small cubes)
Banana: 1 ( I used small banana)
Water: 3 cup for soaking+ ½ cup of making the batter
Ghee/Clarified butter: 1 teaspoon
Oil for frying: 4 cup ( I used canola oil)
How I made
Soak 1 cup of raw rice in 3 cup of water and keep aside for 5 hours. Then drain it in a colander and spread in kitchen tissue to remove excess water. Once it dried for 5 minutes in kitchen tissue pound them into fine powder and set aside.
In sauce pot heat 1/2 cup of water and palm jaggery until palm jaggery gets dissolved well into the water. Strain them to remove any impurities and set aside.
Mash the banana in a small bowl and set aside.
In a small pan heat 1 teaspoon of Ghee and add 2 tablespoon of chopped coconut fry them until they become golden brown color. It will takes about 2 minutes
In a bowl mix rice flour, palm jaggery water , mashed banana, dry ginger , crushed cardamom and fried coconut to form a batter similar to that of pancake batter . Set aside for 30 minutes
After 30 minutes heat oil in thick bottom pan, when oil reaches 350 F add ¼ cup of batter into oil. Fry them 1 ½ minutes each side until they become dark brown color. Better results when you fry 1-2 in a batch. Remove them using a slotted spoon and drain excess oil using a kitchen tissue.
Enjoy with coffee or tea.
Preparation time: Soaking rice: 5 hours
Making batter: 30 minutes
Resting time for batter: 30 minutes
Frying: 20 minutes
Yield: 10 no
Will you make it again: Yes I will