Friday, February 15, 2013

Banana Balls

1/2 kg Self Raising Flour
1 Egg
3 tbsp Coarsely Grated Coconut
5 tbsp Palm Sugar (Gulam Melaka)
5 tbsp Fine Sugar
5 Large ripe Bananas
Salt to taste
1/4 cup Ghee or oil
Few tbsp boiled milk (optional)

  • Smash the bananas well with a potato masher. Make sure there are no lumps.
  • In a big bowl, add the mashed banana and the rest of the ingredients except ghee/oil. 
  • Mix well to combine everything. Make sure the batter is not too thick or too thin. The consistency should be like idli/pancake batter.
  • Few tbsp of boiled fresh milk can be added to adjust the consistency of the batter.
  • Allow the batter to ferment for atleast 5-6 hours.
  • To make the banana balls, heat the kuzhi paniyaram pan and drizzle few drops of ghee or oil into each whole.
  • When it is hot, pour the batter into each hole and fill it to 3/4.
  • Let it cook on medium low flame for 2-3 mins. Now using a tooth pick or paniyaram stick, turn the balls and cook for another 2 more minutes till it turns golden brown.
  • Remove the balls from the pan. Again drizzle few drops of ghee into each hole and repeat with the rest of the batter.
  • If you don't own a kuzhi panniyaram pan, not a problem, the batter can be made into small pancakes or dosas drizzled with a little ghee around it.
  • Serve it hot with a good cuppa coffee.

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