Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, ethapazham nirachathu / malabar style stuffed plantain fritters with sweet coconut filling. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Ethapazham Nirachathu / Malabar Style Stuffed Plantain Fritters With Sweet Coconut Filling is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Ethapazham Nirachathu / Malabar Style Stuffed Plantain Fritters With Sweet Coconut Filling is something that I have loved my entire life.
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. Hot and crispy stuffed plaintain or nendrapazham which is a quite a popular recipe. It taste so delicious when served with hot chai.
To begin with this recipe, we have to prepare a few components. You can cook ethapazham nirachathu / malabar style stuffed plantain fritters with sweet coconut filling using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Ethapazham Nirachathu / Malabar Style Stuffed Plantain Fritters With Sweet Coconut Filling:
- Take 2 medium size Nenthrapazham / Ripe plantains
- Take 2 tbsp All-purpose flour /maida
- Prepare 1 tbsp Rice flour
- Prepare 1 pinch Turmeric powder
- Get To taste Salt
- Get 1 tbsp Sugar
- Make ready 1/2 tsp Baking powder
- Make ready as needed to make the batter Water
- Take As needed for frying Oil
- Make ready 3 tsp Freshly grated coconut
- Get 2 tsp Sugar
- Make ready 1 tsp Ghee/clarified butter
- Get 8 Chopped cashewnuts
- Get 6 Raisins
Pionono (Stuffed Fried Plantain) – savory plantain rolls stuffed with a tasty beef filling - Picadillo. An out-of-this-world Puerto Rican snack that'll reminds you of sunshine and the blue sea. Sweet plantains recipe - stuffed plantain / ethakka nirachath. Here am with yet another Malabar delicacy with ripe plantain.
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.
Sweet plantains recipe - stuffed plantain / ethakka nirachath. Here am with yet another Malabar delicacy with ripe plantain. You can stuff with your favorite sweet fillings like sweet coconut filling, coconut nuts filling, coconut and rice flakes. Warm a non stick pan with the ghee. Heat the grated coconuts in the pan (Keep sauteing).
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 your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
