Prep time Cook time 5 mins | Total time 15 mins
These are crispy on the outside, pillowy on the inside is a perfect sweet treat. With Matcha tea powder, it adds a special touch and a subtle flavor to a traditional authentic South Indian dish.
Author: Ash Shiv
Serves: 40-50
Ingredients
- 2 overripe bananas or 1 cup
- 2 tbsp matcha green tea powder
- 1½ cup all purpose flour
- ½ cup rice flour
- ¼ tsp baking soda
- pinch of salt
- 3 tbsp brown sugar
- ¼ tsp cardamom powder
- ⅓ cup grated coconut or unsweetened dessicated coconut
- ⅓ cup cashew nuts
- ¼ cup of milk
- 2 tbsp melted butter
Instructions
- Mash the bananas well. Set aside.
- Sift the matcha tea powder with All purpose flour, rice flour, baking soda and salt.
- Add the bananas in a larger bowl, add milk, brown sugar,melted butter and grated coconut or unsweetened dessicated coconut. Mix well.
- Add the dry ingredients ½ cup at a time and fold well. Lastly add the cashew nuts.
- The mixture has to be of a thicker consistency. Importantly, let the batter sit for at least 15 minutes for the flavors and the flours to bind well.
- Heat the paniyaaram, or takoyaki pan, keep it at medium heat and pour a tsp of oil in each compartment. Pour a tbsp of the batter in each. Wait for atleast 2 minutes or until the bottom is set and turn once it’s cooked. Cook the other side. Once done take it out.
- Serve with some powdered sugar and dry dessicated coconut. Serve hot or at room temp.
- ENJOY!
Notes
You could skip the matcha and make it plain.
If you don’t have the pan, use a shallow pan with very little oil and drop tbsp of batter and you will get the same result, except it won’t be as fluffy. You can deep fry it too. 😉
If you don’t have the pan, use a shallow pan with very little oil and drop tbsp of batter and you will get the same result, except it won’t be as fluffy. You can deep fry it too. 😉
