Banana Dumplings
By: Vijitha Shyam
Published: Monday, February 8, 2010 - 3:12pm

Ingredients




1 ripen banana
50 grams maida
50 grams rice flour
4 cardamon - powdered
1 teaspoon salt
1/2 tablespoon dessicated / fresh coconut shavings
3 tablespoons jaggery - powdered
1 teaspoon baking soda
4 cups water

Preparation

1 Place the water in a bowl and dissolve the jaggery with hand. Throw in the maida, rice flour, cardamons, salt, baking soda and mix them well. Make them into a nice smooth batter. 2 Finally add the mashed banana and coconut shavings to it and completely mix them with the above made batter. They shouldn't be too watery. Check for the sweetness. If you need more, dissolve jaggery in little water and add to the batter. Adjust thickness with rice flour. 3 Let them sit for 15min. 4 Heat the non-stick pan on a medium flame. Once heated up, spoon in the batter into each hole and wait for 15min and using a spoon/ wooden prickle turn them over. Cook for another 10-15min. Have an eye on it. Dont burn them. 5 Smear ghee on top (optional)

About


These yummy little balls are a true delight in every bite. The wonderful cardamons infuse a lovely aroma to the maida-rice flour batter. A dash of salt enhances the sweetness of the jaggery. With the addition of little water, the smooth batter was ready in no time. My kitchen air was filled with a lovely smell of the appam coated with ghee. I felt the smell of my home back in India. I ended up with 14 appams which disappeared in less than 2 mins. Yummy!
Do try this and I am sure everyone at home will love it. Importantly, its so easy to fix. It's OK if you don't have an appam pan. You can reduce the amount of water and make the batter real thick like the vada consistency. Deep fry them in oil/ghee. Nothing can stop us from enjoying this little pleasure. Give it a try for sure!