This is a famous Sri Lankan dish,like a paniyaram mix but baked or made in
the traditional way (will be explaining below).
Well..i baked half the batter in muffin moulds and the rest of the batter as pancakes with
the inclusion of a red banana.My folks loved the banana pancakes,as it was super
awesome.(only few were available for my photo.)
For people who have ovens with the option of top or bottom grill,can use the
top grill after the bottom is cooked.
Now to explain the process,a ladle of the batter is poured in a thick bottomed kadai ,and
closed with a lid to which hot coals are placed on top of the lid to brown the top.
You could make this batter and keep in the fridge, and use whenever you need.This ,is a
good breakfast,lunch box snack for kids,and a tea snack too.Kids will surely love it.So try
and send in your comments….
For the recipe now.
500 gm flour ( wheat or white)
650 ml coconut milk (reserve 1 cup to add after fermentation.
50 gm butter
350-400 gm sugar ( preferably brown or jaggery powder)
1/4 tsp yeast
1 tsp.baking soda
a pinch of salt
Few cashewnuts (optional)
For banana version add 1 red banana.
Reserve 1 cup coconut milk,and mix the rest of the ingredients and set aside for 8 hours .
( You can leave overnight too).
After 8 hours mix in the remaining coconut milk .Mix well till the batter is silky
smooth.Pour into moulds and bake in a hot oven 200 degrees for 15-20 minutes or untill
done.(explanation of cooking in summary.)