- Wheat Flour/ Atta - 1 ½ cup
- Rice Flour - 2 Tablespoon
- Small Ripe Banana - 2 Numbers - Smashed or Blended (try to use Kerala paalayin koden pazham)
- Jaggery/Unrefined Suger(Small Pieces) - ½ cup
- Baking soda - 2 Pinch
- Coconut Slices - 3 tablespoon(Optional)
- Ghee - 1 tablespoon - For frying Coconut Slices
- Cardamom(Crushed or powdered) - 3 Numbers
- Water(For Melting Jaggery) - ¾ cup (approximately)
Heat jaggery and water in a sauce pan, melt and leave it to cool. When cooled, strain its impurities and keep aside the syrup.
Heat ghee in a frying pan. Add coconut slices, fry until golden brown. Remove from heat and keep aside for cool.
Place all dried ingredients (flours, baking soda, salt and cardamom powder) in a mixing bowl and sift with your fingers.
Add smashed/blended banana, fried coconut slices and jaggery syrup (add jaggery syrup in a gradual manner). Mix and make a smooth and soft dough (dough shouldn’t too watery and too thick. It should be a sticky consistency). Keep aside (in room temperature) for an hour to set and rising purpose.
An hour later the dough will be smooth and sticky in texture. That means our batter is ready to fry.
Heat oil in a deep pan. Place the batter and one bowl of water near to stove. When oil is warm enough for frying, depth in your hand in a bowl of water, take a small portion of batter, make a ball and place it into the hot oil. Complete this process until the batter is done.
Fry and cook the fritters in a medium heat (do not cook/fry it in a high heat).
When they look fluffy and golden brown, remove from heat. Drain its excess oil.
Serve with hot tea or coffee.