One day, I was flooded with a sense of guilt as I watched ½ a dozen bananas that I had purchased 4 days ago turning black with over ripeness. I had forgotten to eat them and have them eaten and was wondering what to do when this recipe that I had read on a website came to me almost as a flash of insight.
I tried it out and had everybody asking for more. I even invited a few friends over for a Sunday Breakfast party and everybody enjoyed it immensely.
It’s simple, delicious, easy to make and what more it’s healthy. The flavor of coconut and jaggery and rice reminds me of the coastal region of scenic Kerala in India and is as refreshing as the clean breeze from swaying coconut trees on the Kerala back waters.
This dish cannot be undisputedly called Keralite because many from other parts of South India also make this coastal dish.
It makes for an awesome breakfast and you can dish it out to fussy banana eaters who would not otherwise eat the fruit.
Ingredients:
- 2 cup rice flour
- 2 big ripe banana
- 2 tsp jaggery
- 1 cup grated coconut
- Oil/ghee
- A pinch of Salt
Method:
- In a pan cook the banana, jaggery and salt in 1 ½ cups water for 5 minutes
- When it is still hot, add rice flour, grated coconut and mix into a batter. Heat a tava and spread the batter on it with hand. Add a tsp of oil/ghee on the sides on the pancake. When it leaves the pan turn it upside down and cook again.
Serve hot.
Serves: 4
Preparation time: 15- 20 minutes