Aval pazlathappam

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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 plantain500 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 )
saltto taste
Coconut oil or vegetable oilto deep fry

Method for Cover

  1. Steam the plantains and cook till they slit . Do not over cook . Cool and remove the black pith .
  2. 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 grated1 cup
sugar to taste
salt a pinch
cardamom powder 1/4 teaspoon
cashewnuts1 teaspoon chopped
kismis ( dried grapes )1 teaspoon
waterto rinse the aval ( flattened rice , poha )

Method for Filling

  1. Rinse the aval in water and squeeze out the water . Mix with all the other ingredients and set aside .

How to Proceed

  1. 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 )
  2. 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 .
  3. Do the same with the remaining plaintain dough and aval mixture . Heat oil ( coconut oil adds more taste ) to deep fry .
  4. 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 .
  5. Yummy sweet , sour , tangy palazthappams are ready to be eaten .