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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 ½ 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
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.