Learn how to make Mizoram Koat Pitha the healthy way in a Kuzhi Paniyaram Kal instead of frying it.
This month, us bloggers from Shhhhh Cooking Secretly Challenge traveled to the beautiful north eastern state of Mizoram. A state nestled in the southern tip of north eastern India. This beautiful state has a pleasant climate through out the year and has an amazing array of flora and Fauna
Though most of the people are Christians by faith, the Mizos are very proud of their rich heritage, culture and lively traditions.
Poonam who blogs at Annapurna gave me Rice flour and oil as my secret ingredients to create a delicious dish from the Mizo Land.
Looked at many blogs to get an idea of the recipe for Koat Pitha and found that it is a simple desert and it is fried. As a family we have more or less reduced our fried food consumption and hence I came up with a plan of making a healthy variation of the traditionally fried Koat Pitha
I decided to use the kuzhi paniyaram kal to make this desert instead of frying it. Using this method greatly reduces the usage of oil and one can have Mizoram Koat Pitha without any guilt.
Here is the link to making a traditional Kuzhi Paniyaram – a savoury snack that can be eaten as breakfast too !!!
Dissolve the jaggery in the water and sieve it through cloth to remove any dissolved dirt
Crush the bananas and add to the jaggery
Add the flour and salt to this liquid mixture and mix well
Wash the paniyaram vessel well with water and dry it with a cloth
Place the vessel on medium flame on the stove and brush oil into each mold
Once the mold is hot add the batter and cover it with a lid
Once one side of the batter is cooked and has a golden colour, turn the white (wet) side facing down and cook without the lid. ( one can use a spoon to turn the sweet paniyaram over to cook on both sides)
Once both sides are cooked and have a golden colour, remove them from the mold and serve them hot.