4 small bananas
45g (1⁄3 cup) grated jaggery
250g grated fresh coconut
½ tsp fine salt, or to taste
Batter:
¼ tsp dried yeast
250ml (1 cup) warm water
75g (1⁄3 cup) sugar, plus extra 1 tbs sugar
185g (1 cup) cooked white rice
100g (1 cup) fresh shredded coconut
400g (2 cups) white rice, washed and soaked for 4 to 5 hours, drained
1 tsp salt
vegetable oil, for greasing
For the batter, combine the yeast, warm water and the extra tablespoon of sugar in a small bowl.
Cover and stand for 10 minutes or until foamy.
Place the cooked rice and coconut in a blender and process until smooth. Add the raw soaked rice and salt, and continue blending, adding up to 250ml (1 cup) of cold water,…