This dish is icon of Mangalore can say. Though it looks big you just can't stop at one. Some people do prepare it with wheat flour nowadays being health conscious; but traditionally it is prepared with Maida.
Chutney/Sambar can be used as a dip for this.
Ingredients
Maida - 4 cup
Sugar - 1.5 cup (or can take 1 or 1.25 cup if you don't want it to be sweet.)
Ripened large Cavendish Bananas - 4
Baking soda - 1/2 spoon
Cumin seeds - 1 spoon
Salt for taste
Oil for deep frying
Method
1. Peel off the bananas and mash it.
2. Add cumin seeds and Sugar, mix it well.
3. Add 2 cups of Maida and soda; knead it well. It will be very sticky, don't worry. (Do not use any water while kneading.)
4. Keep it aside for minimum 5 hours
5. After 5 hours, dough will be semi liquid. Again add two cups of Maida and mix it. Do not knead it using more pressure. If done so, bananas ooze out more liquid and you may require more maida than mentioned. Keep aside for 5 minutes. (At this stage also, dough will be sticky; don't worry)
6. Grease your palms with oil, take a big lemon sized dough; roll it to flat shape of palm size using maida for dusting. If you feel difficulty to roll it, can use your hands to make it flat also. Thickness must be around 0.25 cm. Thickness can be less than this but not more than 0.25 cms.
7. Deep fry in oil in high flame flipping both sides. It cooks soon just like pooris.
Have it with chutney/sambar.
Chutney/Sambar can be used as a dip for this.
Ingredients
Maida - 4 cup
Sugar - 1.5 cup (or can take 1 or 1.25 cup if you don't want it to be sweet.)
Ripened large Cavendish Bananas - 4
Baking soda - 1/2 spoon
Cumin seeds - 1 spoon
Salt for taste
Oil for deep frying
Method
1. Peel off the bananas and mash it.
2. Add cumin seeds and Sugar, mix it well.
3. Add 2 cups of Maida and soda; knead it well. It will be very sticky, don't worry. (Do not use any water while kneading.)
4. Keep it aside for minimum 5 hours
5. After 5 hours, dough will be semi liquid. Again add two cups of Maida and mix it. Do not knead it using more pressure. If done so, bananas ooze out more liquid and you may require more maida than mentioned. Keep aside for 5 minutes. (At this stage also, dough will be sticky; don't worry)
6. Grease your palms with oil, take a big lemon sized dough; roll it to flat shape of palm size using maida for dusting. If you feel difficulty to roll it, can use your hands to make it flat also. Thickness must be around 0.25 cm. Thickness can be less than this but not more than 0.25 cms.
7. Deep fry in oil in high flame flipping both sides. It cooks soon just like pooris.
Have it with chutney/sambar.
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