Similar Recipes,
Pazham pori
Unniyappam
Nei Appam
Ripe Banana / Nendrapazham - 4
Oil for deep frying
For Filling:
Ghee - 1 tblspn
Coconut - 2 cup grated
Sugar - ½ cup
Cardamom Powder / Yelakai podi - ½ tsp
Cashews - 2 tblspn
Raisans / Kishmish - 2 tblspn
Method:
Cut the banana in half. Place it in steamer and steam for 10 to 15 mins.Now let the banana cool a bit, peel off the skin and mash it well. Divide it into equal portion and set aside.
In a pan, melt ghee, add in cashews and raisan and fry for a min.
Add in coconut and toss well. Add in sugar and cardamom powder. Mix well till the sugar start to melts.
Remove it to a bowl and let it cool a bit.
Now take one portion of the banana dough, flatten it and spoon some coconut filling in, cover it well and seal it.
Deep fry it in oil till golden. Drain onto tissue.
Serve
Take nendrapazham |
cut it in half |
steam cook till is cooked |
peel the skin off |
mash it well |
now it is well mashed up |
knead well to a dough |
divide it into equal portions |
Take your filling ingredients |
Heat ghee in a pan |
add in cashews and raisans |
fry for a min |
add in coconut |
toss for a min |
add in little sugar |
add in cardamom powder |
mix well |
now the mix is done |
spoon this into a bowl |
take a ball |
flatten it lightly |
spoon some filling in the center |
cover from both sides |
seal the edges |
shape it into a log shape |
all done |
drop in oil |
fry till golden |
drain it |
Serve |
Taste so yummy with a cup of chai or milk |
Anonymous
should we use only nendraphazam or any banana will do
Jasna Shamnad
Aarathichechi.. nice try.. I think this is ur first try in unnakai.. actually this is nt a perfect shape and a perfect unnakai.. anyways.., am a big fan of urs... tnx for all ur receipies... ur post is a motivation for all those who dnt knw abt cooking and lyk to cook... great job..
Anonymous
Can v use other varieties of banana?
Aarthi
@Anonymousnendrapazham is what used in this. not sure about other bananas