This particular Tea time snack from Kerala is prepared from a ripened plantain variety nenthrapazham. The bananas should be perfectly riped; not overripe though . Here is the recipe my mother used (No maida). Personally its my all time favorite snack so she used to prepare it very frequently at home.
Nenthrapazham 3 (cut into thin long slices)
Rice Flour 1 cup
Wheat flour 1/2 a cup
Sugar 1 or 2 Tablespoon
salt a pinch
Coconut Oil for frying
Make the batter with the above flour ingredients adding sufficient water. Consistency - not thick not thin. Heat the kadai with oil in it. Once the oil is hot, dip the stripes in the batter and put it into the oil. Fry till it becomes crispy on both the sides and drain it on a tissue. Serve hot with tea.
Nenthrapazham 3 (cut into thin long slices)
Rice Flour 1 cup
Wheat flour 1/2 a cup
Sugar 1 or 2 Tablespoon
salt a pinch
Coconut Oil for frying
Make the batter with the above flour ingredients adding sufficient water. Consistency - not thick not thin. Heat the kadai with oil in it. Once the oil is hot, dip the stripes in the batter and put it into the oil. Fry till it becomes crispy on both the sides and drain it on a tissue. Serve hot with tea.
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