Oh i am back from Kerala , after a small vacation... The weather there was so so lovely and moody... The rain was so beautiful ( I miss rains after being relocated to Bangalore)...I had a few posts in my drafts ... so let me start with those....
Usually when you hear the name 'ROTTI', the picture that will come to your mind is the 'ROTI'S' we make. All of us make different kind of rotti's and innovate our own recipes. We usually make savory rottis, adding chopped onions, green chillies and curry leaves. Today i am sharing , a sweet version of the whole wheat rotti's using Kerala plantains . This was something i made , when my kids were small and they used to love this . I serve it with ghee and sugar for tea, when they are back from school. So recently when here was ripe plantain's i made it again for tea and they were like, mummy we still remember the taste and smell of this rotti. So i thought , why don't i share it with my bloggers.. so here goes the recipe.
- Wheat Flour - 2 cups
- Kerala plantain / Kerala banana - 4 nos (was about 1/4 Kg)
- Grated coconut - 1/2 cup
- Cardamom powder - 1/4 Tsp
- Salt - a pinch
- Sugar - optional (I did not use)
- Water - as needed
- Ghee - as needed
- Peel and mash the bananas using a blender or a wooden spoon.
- In a bowl mix all the ingredients except ghee, using water into a thick batter. Check the taste of the batter, if sweetness is less, you can add sugar.
- Heat a pan/tawa on a medium flame, drizzle little ghee, now pour a ladle of batter and spread it using your hand (if not just spread using the bottom of the spoon). Cover with a lid. Let it cook for 3 minutes.
- Open the lid and drizzle oil on the sides and flip to cook the other. When you see light brown spots on top, stop cooking and transfer it to a serving plate, drizzle some generous amount of ghee...and Serve hot. (Tastes best) .
- The batter shouldn't be too thick nor too loose, should be spreadable.
- Add sugar only if the banana is less sweet.
- Should be eaten when it is warm.
- While serving you can drizzle ghee and sprinkle little sugar.
Linking this to Dish it out event hosted by Hasna of Kachuss Delights ; originally hosted by Vardhini of Cooks Joy"