Ingredients
Rice/Pachari: 2glass
Jaggery: 250-300gms
Rava/Semolina: 2 tbsp
Cooked Rice: 2tbsp
Maida: ¼ cup to adjust the consistency
Salt: a pinch
Cardamom powder: ½ tsp
Jeera Powder: ¼ tsp
Baking Powder: 1tsp
Banana Mashed: 2 bananas
Chopped coconut: ½ cup
Oil: for deep frying
Method Of Preparation
Soak rice for 3 hrs.
Make jaggery syrup by adding ½ cup water till add jiggery melts.
Let it come to room temperature.
Add ¼ cup water to rava and keep it on stove and keep stirring to
make a smooth paste. If you feel it is too thick add some more water Let this
also come to room temperature.
Grind the soaked rice by adding jiggery syrup and cooked rice. Add
water if jiggery syrup is not sufficient.
Transfer this to a bowl. Add rava paste, maida, mashed banana, cardamom
powder, jeera powder, baking powder and salt. Stir well without lumps and
increase or decrease water as per the consistency. Then add chopped coco
nut to it. Stir well. Let it rest for half an hour.
Heat oil in a kadai. When the oil heats well reduce the flame to
medium then pour 1 laddle batter to oil. When it puffs up turn to the other
side and cook for some time and remove when both sides turn golden brown. Drain
the excess oil in tissue.
·
· You can
keep this for 2 days at room temperature and for about a week in refrigerator.
·
· You can
fry the coconut in 1tbsp ghee and add so that it can stay for couple of days at
room temp.
