4 Traditional Kerala Snacks

• Dry roast the rice flour over medium flame for about 3-4 minutes and keep aside.
• Melt the jaggery in 1/4th cup of water.
• Slice the bananas.
• Heat some ghee in a pan and fry the banana slices for 5 minutes. Let them cool then grind to get a smooth paste.
• Take the roasted rice flour in a bowl and add the melted jaggery to it. Mix well. Add the banana mixture to it and mix again.
• Add the coconut pieces to the mixture.
• Add the cardamom powder, cumin seeds, black sesame seeds, and salt, and mix well. The mixture should look like a cake batter.
• Add some water if needed and make a smooth mixture.
• Cover the bowl with a plate and let the batter sit for an hour.
• Now take the paniyaram pan and apply some oil.
• Heat the pan and pour the batter in each hole.
• Cook it over medium flame. When they start turning golden brown, flip it and let them cook from the other side as well. Serve hot.

2. Kozhukatta

• Rice flour – 1 cup
• Grated coconut – 1 cup
• Jaggery – 3/4th cup
• Ghee – 3 tablespoons
• Cardamom powder – 1/2 tablespoon
• Salt to taste
• Water as required

How to Make

• Peel the skin of the bananas with the help of a knife.
• Slice the peeled bananas. The slices should be very thin.
• Take 1 cup of water in a bowl and add the turmeric powder to it.
• Add sliced bananas to a bowl and soak them in water for 15 minutes.
• Pour them to a colander and let them dry.
• Then take a towel or cloth then spread the banana slices for absorbing extra water
• Meanwhile, heat some oil in a pan.
• Once the banana slices dry, fry them in the oil until they turn crispy.
• Place these chips on the kitchen towel to get rid of the excess oil from the banana chips.
• Sprinkle salt on the chips and enjoy.

4. Sweet Poha

Ingredients 

• Beaten rice (rice poha) – 2 cups
• Grated coconut – 1 cup
• Jaggery – 1 cup
• Cardamom powder – 1 tablespoon
• Cumin powder – 1 tablespoon
• Water as required
• Salt to taste
• Cashew nuts and raisins – 100 grams

How to make 

• Melt the jaggery in 1/4th cup of water.
• Add the grated coconut to the jaggery mix.
• Cook for about 5 minutes while stirring continuously.
• Add the cardamom powder, cumin powder, and salt and mix well. Keep aside and let it cool.
• Dry roast the poha for about 5 minutes.
• Mix poha to the jaggery and coconut mix.
• Heat a pan, add 1 tablespoon of ghee to it and roast cashew nuts and raisins.
• Add the dry roasted cashews and raisins to the poha mixture and mix well. Then enjoy.

Make these yummy snacks for your family and enjoy with your kids.

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