Banana Malpua Fried Indian Pancake For Diwali Recipes

ADAI DOSA (GLUTEN-FREE INDIAN PANCAKES)

Steps:

• Combine rice and all dals in a bowl of cold water; soak for 45 minutes. Rinse several times and drain. Grind into a coarse meal.
• Add onion, pepper flakes, curry leaves, asafoetida powder, and salt. Slowly add water and stir until smooth. Let sit in a warm place until is starts to ferment, at least 45 minutes, but ideally longer.
• Grease a frying pan with melted ghee and set over medium heat. Ladle some batter into the pan; spread it thinly and evenly into a circular shape and drizzle with more ghee. Cook until golden brown, 5 to 8 minutes, flipping halfway through. Repeat to cook remaining adai dosa.

BANANA MALPUA (FRIED INDIAN PANCAKE FOR DIWALI)

Steps:

• Heat milk in a small saucepan over medium heat until it begins to bubble. Remove from heat and keep warm.
• Bring 1 1/2 cups sugar and water to a boil in another saucepan. Add cardamom and saffron. Boil until syrup is thick and sticky, 4 to 7 minutes. Pour syrup into a bowl and place it over warm water to keep warm.
• Blend warmed milk, remaining 1/2 cup sugar, bananas, flour, semolina, condensed milk, fennel, salt, and baking soda in a food processor until smooth, not be too thick or too runny. Cover and let rest, at least 30 minutes and up to 4 hours.
• Heat oil and ghee in a nonstick pan over medium-high heat. Reduce heat to low. Drop 1 large spoonful of batter into the center to make a 2-inch pancake. Cook until edges turn golden brown, about 2 minutes. Flip and fry until both sides are golden, 1 to 2 minutes more. Remove with a slotted spoon and let cool. Repeat with remaining batter.
• Dunk cooled pancakes into the syrup, one by one. Garnish with almonds and raisins.