Ingredients
Banana - 3 nos
Jaggery - 1 cup
Wheat Flour - 1 cup
Grated coconut - 1 cup
Cashew nut - 10 to 12 nos
Raisins - 8 to 9 nos
Cumin seed - 1 nos
Salt - 1 or 2 tsp
Ghee - 7 to 8 tbsp
Method
Heat water in a pan ,add grated jaggery. Stir and boil them well. Peel the banana and set it aside. Then chop the banana and set it aside. Then remove the boiled jaggery syrup from the heat. Drain the syrup and set it aside. Heat the ghee in a pan and add the chopped banana,saute them well. Then add cashew nuts and raisins. Saute them well for a few minutes. Add grated coconut and cumin seed Saute them well for a few minutes.
Then add the drained jaggery syrup and combine them well. Cook them well, remove them from the heat and set them aside. Take a bowl, add wheat flour, cooked jaggery coconut mix and salt,mix them well. Then add water little by little, mixing thoroughly until they become smooth batter Take a plate and add cleaned banana leaves.
Then Grease spread some ghee on the banana leaves. Pour the batter into the greased pan. Then placed the plate on the idli steamer. Then cook for 15 to 20 minutes. Once it is cooked well, remove it from the steamer and allow it to cool completely. Slice it and serve, and enjoy the kinnathappam with coffee or tea.