Using a recipe of a friend or family gives me the feeling of closeness. It’s like they are here with me in my kitchen guiding me. Do you feel that too?
As the evening sun is shining through the window, I hear the birds chirping, waking you me up from my nap. Memories of Sunday are quite beautiful. A nap after a good lunch of Biryani and pepper chicken put us in a sort of food coma. That didn’t stop any one of us from taking it easy the rest of the day. The biggest incentive for waking up were hot pakoras, maybe sweet bondas, jalebis or someone knocking your door to drop off something.
If you are from India, you know exactly what I’m talking about. Neighbors dropping off snacks, exchanging of food, and the gossip were routine. That kind of camaraderie and experience cannot be duplicated here.
My dad, as some of you already know, is one of the pickiest of eaters I know. But when my neighbor aunt drops off this BANANA paniyaaram, there will none left (maybe a few), if you decided to sleep in for a few extra minutes. He loves it that much. Now, that says a lot about this dish.
My lovely aunty , mum’s best friend made the best. She cooks some of the best Keralite dishes I know, this is just one authentic dish I learnt from her. It is perfect for a holiday breakfast. Hope you get to try it out.
HAPPY HOLIDAYS!!!
There are so many versions of this; it has many names. From a bit of research, I’ve seen the Danish æbleskiver, Japanese takoyaki and many more. You can use the paniyaaram pan or a takoyaki if you have one . You could also use your cake pop maker, or any flat bottomed pan old flat pan, filled with a centimeter of oil and fry it.
- 2 overripe bananas or 1 cup
- 2 tbsp matcha green tea powder
- 1½ cup all purpose flour
- ½ cup rice flour
- ¼ tsp baking soda
- pinch of salt
- 3 tbsp brown sugar
- ¼ tsp cardamom powder
- ⅓ cup grated coconut or unsweetened dessicated coconut
- ⅓ cup cashew nuts
- ¼ cup of milk
- 2 tbsp melted butter
- Mash the bananas well. Set aside.
- Sift the matcha tea powder with All purpose flour, rice flour, baking soda and salt.
- Add the bananas in a larger bowl, add milk, brown sugar,melted butter and grated coconut or unsweetened dessicated coconut. Mix well.
- Add the dry ingredients ½ cup at a time and fold well. Lastly add the cashew nuts.
- The mixture has to be of a thicker consistency. Importantly, let the batter sit for at least 15 minutes for the flavors and the flours to bind well.
- Heat the paniyaaram, or takoyaki pan, keep it at medium heat and pour a tsp of oil in each compartment. Pour a tbsp of the batter in each. Wait for atleast 2 minutes or until the bottom is set and turn once it's cooked. Cook the other side. Once done take it out.
- Serve with some powdered sugar and dry dessicated coconut. Serve hot or at room temp.
- ENJOY!
If you don't have the pan, use a shallow pan with very little oil and drop tbsp of batter and you will get the same result, except it won't be as fluffy. You can deep fry it too.;).
Have never used matcha green tea and I am so intrigued by these fritters. Great pics Asha.
Wow, those look delicious! Do you think it would work with glutenfree flour in place of the all purpose?
Thank for stopping by. Absolutely. Gluten free flour would work for sure.
These tea fritters look awesome! I bet you can’t stop eating just one or two.
Oh no, we couldn’t stop at all.
Holly molly these look terrific. That pan in which you cook these I have to get. Loving your pictures. Always so nice!
The pan is so versatile Miriam. You will love it, you are such an awesome cook.
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Wow – Asha – these are gorgeous – love the green from the matcha!
Thanks Sashi, it was more for the color. I felt it didn’t flavor the dish as much. Regardless, we enjoyed it.