Its one of the ultimate comfort foods…these lil small darlings hold such strong nostalgia for most of us Malayalis – That and a glass of piping hot tea would refresh any weary traveller. It’s a regular sight to see them in one of those glass cupboards on display in any shack of a tea shop. And just ‘coz they are displayed in humble surroundings,do not underestimate their popularity or taste.
That and Njaali Poovan Pazham, a variety of plantain grown in Kerala that has such a heightened flavor, along with jaggery make up for this unique taste. If you prefer the extra tang, ‘d suggest using Palayankodan, another plantain variety with more sour notes than the balanced Njalipoovan-again its a matter of preference.
Raw Rice or Unakkalari — 2 cups
Grated Jaggery or a combination of both sugar and Jaggery — may vary to your sweetness, usually 2 cups
Ripe Njaali Poovan Plantains — 5 to 6 small, may add extras to taste
Dry Ginger powder — 1/4 tsp
Powdered Cumin — 1/4 tsp
Black Sesame seeds, fried — a sprinkling
Copra or Coconut sliced fine and fried in Ghee — a sprinkling (optional)
Cooking Oil — to fill up the Aebleskiver pan
Soak the 2 cups of Unakkalari (Raw Rice) in water for an hour.Drain and grind it along with the plantains, and jaggery to a smooth batter,adding a lil water.
The batter should’nt be too thick or too runny.
Keep aside 3-4 hrs to ferment.
Add the dry ginger powder,Powdered Cumin, Copra sliced fine and black Sesame seeds to the batter and mix well. Fry in the Aebleskiver pan on medium heat done till done.
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