Preparation Time : 30 minute
Cooking Time : 10 minutes
Serving : 4 members
Description
The vegetarian version was actually created by my mom for the sake of my vegetarian daughter. When we relish and enjoy and treat ourselves with Such dishes , having no choice she just has to gaze on us . So mom not wanting her grand daughter to just sit ideal made a vegetarian versions as well. (happens with all the dishes at home) have to mention how much our principal Mr. P.C Thomas , headmistress elsama and their children Liju and Julie Pradeesh used to enjoy my moms pallazthappams . Even recently Julie Pradeesh had mentioned about moms palazthappams.
Ingredients for Cover
Ingredients | Quantity |
|---|---|
| Kerala plantain | 500 gm ( ripeness is very important , as too ripe ones will become watery and hard to shape . Not to ripe ones will be hard to shape and not sweet enough ) |
| salt | to taste |
| Coconut oil or vegetable oil | to deep fry |
Method for Cover
- Steam the plantains and cook till they slit . Do not over cook . Cool and remove the black pith .
- Mash the plantains with out water in a mixer to get a tight dough . Set aside .
Ingredients for stuffing
Ingredients | Quantity |
|---|---|
| aval ( flattened rice , poha ) | 2 cups |
| coconut grated | 1 cup |
| sugar | to taste |
| salt | a pinch |
| cardamom powder | 1/4 teaspoon |
| cashewnuts | 1 teaspoon chopped |
| kismis ( dried grapes ) | 1 teaspoon |
| water | to rinse the aval ( flattened rice , poha ) |
Method for Filling
- Rinse the aval in water and squeeze out the water . Mix with all the other ingredients and set aside .
How to Proceed
- Make lime sized balls with the plantain dough . Flatten each ball into round shaped circles . ( like poories , my mother used the poorie press keeping the plaintain ball inbetween two greased plastic sheets , this was so much easier than doing by hands )
- Place 1 1/2 tablespoons of aval mixture in the Center of flattened plantain circle . Close the circle from one side to get a semi circle shaped palazthappam . Fold and press the edges gently to close the palazthappams .
- Do the same with the remaining plaintain dough and aval mixture . Heat oil ( coconut oil adds more taste ) to deep fry .
- Drop the palazthappams one at a time into hot oil and fry to golden brown colour and a bit crisp . Drain and serve as it is .
- Yummy sweet , sour , tangy palazthappams are ready to be eaten .
