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Raw rice (soaked in water for 2hrs) - 1 cup
Small banana - 1 piece
Jaggery syrup made with 1 cup grated jaggery & 2 tbsp water - 1 cup
Cardamom (powdered) - 2
Coconut chopped & fried in ghee - 2 tbsp

Method of preparation
Soak raw rice for 2 hours and grind it to a smooth, semi thick batter, adding jaggery syrup, banana and cardamom. Mix in coconut pieces fried in ghee. Heat oil in the Unniyappakaara (pan with cavities or moulds to deep fry the batter in oil) and pour in the batter to fill about half the capacity of each individual mould. Deep fry them, turning over till crispy and browned. Take them out of oil and put them on a strainer to let the excess oil drain off.

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