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1 cup rice flour
3/4 cup jaggery you can adjust this more or less according to taste (jaggery is also called gud or vellum)
1/4 cup mashed banana
1/4 cup sliced coconut bits
1/2 teaspoon crushed cardamom seeds
ghee or clarified butter as needed
water as needed
Preparation: Heat a pan on medium heat with 1/4 cup of water add the jaggery and cook until the jaggery has melted. Turn the heat off and let it cool to room temperature. Sometimes the jaggery has small stones in it, in that case you will have to strain it through a clean cloth.
After the jaggery has cooled to room temperature add the rice powder and mix, add the mashed banana and mix add water as needed to make a flowing batter which is lump free. Add the coconut bits and crushed cardamom seeds mix. Keep it aside.
Heat a paniyaram pan on medium heat. Add about 1/2 a teaspoon of ghee into the moulds and let the pan warm up. When the pan is warm, fill the moulds with the prepared batter reduce the heat to low and let it cook until the sides loosen. When the sides loosen turn it around and let it cook on the other side. Check to see if it is cooked by inserting a skewer in the middle, if it comes out clean it is cooked and is ready to come out.
This dish originates from Kerala. This is one of the dishes that is prepared to celebrate Karthigai Deepam.