Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, ethapazham nirachathu / malabar style stuffed plantain fritters with sweet coconut filling. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Ethapazham Nirachathu / Malabar Style Stuffed Plantain Fritters With Sweet Coconut Filling is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Ethapazham Nirachathu / Malabar Style Stuffed Plantain Fritters With Sweet Coconut Filling is something that I’ve loved my whole life. They are nice and they look wonderful.
Famous sweet recipe from northern part of Kerala. Very tasty snack pazham nirachad Ingridients: To stufing. Ethapazham Nirachathu / Malabar Style Stuffed Plantain Fritters With Sweet Coconut Filling. #indiankitchen A very popular and inevitable traditional Malabar sweet snack that is an absolutely yummy treat for kids.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook ethapazham nirachathu / malabar style stuffed plantain fritters with sweet coconut filling using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Ethapazham Nirachathu / Malabar Style Stuffed Plantain Fritters With Sweet Coconut Filling:
- Prepare 2 medium size Nenthrapazham / Ripe plantains
- Make ready 2 tbsp All-purpose flour /maida
- Make ready 1 tbsp Rice flour
- Get 1 pinch Turmeric powder
- Get To taste Salt
- Make ready 1 tbsp Sugar
- Make ready 1/2 tsp Baking powder
- Take as needed to make the batter Water
- Make ready As needed for frying Oil
- Make ready 3 tsp Freshly grated coconut
- Take 2 tsp Sugar
- Prepare 1 tsp Ghee/clarified butter
- Get 8 Chopped cashewnuts
- Prepare 6 Raisins
I already have a version of banana fritters and pazham pori in this blog. This one is a different version of it with stuffing. I love this version more than the old one. A very popular snack in Malabar Iftar cuisine, Pazham Nirachathu prepared by stuffing bananas with coconut mixture, dipped in a Its prepared by stuffing ripe plantain with coconut - nut mixtures and then dipped in a Maida Sweet Pazham Nirachathu Preparation.
Instructions to make Ethapazham Nirachathu / Malabar Style Stuffed Plantain Fritters With Sweet Coconut Filling:
- In a nonstick pan, add ghee. Fry the cashews and raisins and keep aside. In the same pan, add the grated coconut and sugar and saute until lightly browned and caramelized. Add this to the roasted cashews and raisins and mix well. Keep it aside.
- Mix together maida, rice flour, turmeric, baking powder, salt, and sugar.
- Add water and using a whisk or spoon mix thoroughly to form a thick batter. Peel the banana and slit vertically, leaving a centimeter uncut at the ends. Widen the cut gently, and remove the black seeds. Take a portion of the stuffing and gently fill it into the slit using your hands, press well, and add more filling until the banana is fully stuffed.
- Heat oil in a pan. Dip the stuffed banana in the prepared batter and allow to coat evenly. Deep fry in hot oil on medium flame till golden crisp on both sides, carefully flipping in between. Using a slotted spoon, carefully drain the cooked bananas to a paper towel. Serve warm with evening tea as a snack.
Warm a non stick pan with the ghee. Snack Stuffed Banana unnakai is very easy and healthy snack chiefly made of ripe plantain. This is very Steam cook the plantains in a steamer, untill they cook well and turn soft. Peel off the skin and Roll it on a greased sheet. Grease your hands with a little oil.
So that is going to wrap this up for this exceptional food ethapazham nirachathu / malabar style stuffed plantain fritters with sweet coconut filling recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
