- Plantain/ Nenthrapazham: 2
- Aval/rice flakes: ¼ cup
- Coconut grated: 5-6tbsp
- Sugar: 3 tbsp (as per taste)
- Cardamom powder: a pinch
- Cashews and raisins: few
- Ghee: 1tsp
- Maida/plain flour/wheat flour: ½ cup
- Rice powder: 1 tbsp
- Sugar: 1 tsp
- Salt: a pinch
- Baking Powder: A pinch
- Rice flour 1 tsp+ maida 3tbsp+ 2tsp water: for coating plantain after filling
- Oil: for deep fry
Method of Preparation
Heat Ghee in a pan and roast cashews and raisins and keep aside.
In the same ghee roast aval for 2minutes or till it comes crispy, and then add grated coconut and fry for a while and switch off the flame.
Add sugar, roasted cashews and raisins and stir and keep aside.
To make batter
Mix maida, rice flour, sugar, salt and baking powder by adding water to make almost thick batter, so the coating would stay on the plantain.
Peel the plantain, Make a slit lengthwise and another slit with 2” width ( as shown in picture), take out the piece and remove the black seeds.
And put the prepared filling into it and close with the removed piece. Seal the gap with the thick coat which we prepared.
Now dip the whole banana in the batter and deep fry in oil in low flame.