Not just are they lusciously soft, but they carry that distinctly different sweetness of jaggery and banana. They taste best when eaten hot.
If you don’t have the appé tawa, do not fret. Just deep fry it in the regular manner, just like you would do for bhajiyas.
- 2 cups uncooked rice
- 1/2 cup maida
- 1 banana
- 3/4th cup grated jaggery
- 1/2 tsp cardamom powder
- oil for frying.
Wash the rice thoroughly and soak it in sufficient quantity of water for two hours. After two hours drain the water completely.
Grind the rice with banana, jaggery and cardamom powder. Use very little water, but grind it as fine as possible.
To the ground mixture, add the maida and mix well. Pour a little oil in each well of the appé tawa. Spoon out the mixture into each well. Fill up only 3/4th of the well. (If you are using a regular wok, you don’t have to worry about this. Just spoon out a portion into the oil)
Fry on both sides till golden brown.