The first time i tasted this traditional Mangalorean sweet was on my recent trip to the US. My sister-in law Heera is an awesome cook and makes a lot of traditional Mangalorean food. One evening for tea Heera fried up these tiny brown crisp sweet dumplings made up of rice, ripe bananas, jaggery and coconut. A tasty treat for a rainy day with a hot cuppa coffee.
Traditionally ghariyos are made using jackfruit, however bananas being more readily available can also be used.
To make banana fritters you will need:
Dosa rice (available in most Asian grocery stores)- 2 cups
Ripe spotted bananas- Cavendish variety- 5nos
Jaggery to taste
Salt- 2 pinches
Rice flour: 3 tbsps ( makes the fritter crispy)
Coconut grated : half no. ( fresh/ frozen)
Cardamom: 3 pods powdered.
1.Soak washed rice overnight and then grind with bananas and jaggery to a thick and fine paste without adding any water.
2. Add grated coconut, rice flour, salt and cardamom powder and grind for 5 more minutes.
3. In a pan take sufficient oil for deep frying, place on a medium to high flame. Once oil is hot spoon out the ground mixture into the oil carefully. Make a few at a time. Turn over when one side brown and fry the other side.
4. Ladle out the fried fritters using a sieved metal spoon onto absorbent tissue paper.
Serve warm. Put your feet up and enjoy with a cup of your favourite filter coffee. :)