Ever since i remember ,we had these made at our home ,aplenty & i always loved their simplicity in sweetness that comes from something other than sugar.
I make them in different shapes & sizes too!!!!They a kind of pancake i know as 'filos' though the origins i dont know yet!!!
Its made with a batter with bananas & i love them best with very ripe 'moira' bananas which i love to pick at a local market in mapusa ,the weekly friday market.They r the long yellow ones which everybody loves,so do i!!
I love a few 'extra well done' or 'well browned' so to say...perfect ..
The best parts the color that comes in from the local goan jaggery,the only 'sweet' that can & does replace my chocolate urges when ever so often i run outa my fav choc coz i have gobbled 'em all.
Its called PALM JAGGERY & its got this rich dark chocolately color(check the pics).They are sold in cute triangles & i simpley love buying these from the ever so friendly local vendors who all sit together in the "home" market..i eat a few snuggled in the back seat to.on our drive back home....
Its so easy to put these by.Blend the followin in a blender
~ 4-5 very ripe bananas(great for all those etra ripe ones)
~3/4 cup wheat flour }honestly u could chage the ratio of these too
~one whole lump of jaggery
~a few cardomon seeds to flavour
~u can make do with sugar or white jaggery but for this dark color maybe brown sugar would work
~add a dollop of cream or milk for a creamier filo or even an egg
~add a big blob of warm clarified butter/ghee for a traditional richness
~flavour with cinnamon/nutmeg/vanilla or add in nuts. They make a great breakfast pancake.
---Now all u do is warm a griddle or non stick pan. grease with a wee bit of olive oil(or ghee for a richer filo)& fry spoonfuls of batter in any size u like.
---in villages these are deep fried for yummy "ball filos"