Erivum Puliyum: Sweet Banana Wraps | After School Snacks

Thursday, September 15, 2022

Sweet Banana Wraps | After School Snacks < 30 minutes

After school snacks for kids is an everyday question, and invariably I try and make this quick, simple yet a filling one so that they don't hunt for store brought snack packets. I had posted a similar dosa wraps sometime back that you can try out with left over dosa batter. Those dosa wraps were a savoury version, and this is a similar sweet version that you can feed your kids without much guilt.

You can use any leftover rotis also for making the cover, and there is no need to make a separate cover like I did in this. If you are using leftover rotis, then this is a really quick one to make. The covers that I prepared are really soft pliable and very thin and so when these wraps are toasted in ghee, they are real crisp and delicious. I usually prepare the covers much in advance before the kids arrive and keep covered. Assemble the wraps just after they arrive so that they are served warm. If you don't like the jaggery and grated coconut filling, then try a sweetened mawa or sweet vermicelli for a change. Being from Kerala, we love the nutty flavour of coconut in all meals, so enjoyed it. Do give this simple recipe a try and enjoy !!

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 7-8

Ingredients

for making the cover

maida (all-purpose flour) 1/2 cup

wheat flour 1/2 cup

oil 1.5 tsp

salt to taste

for assembling

nendran pazham(banana) 2

coconut grated 1/2 cup

jaggery 2 tbsp

broken cashews 1 tbsp

raisins 1 tbsp

almond spread 2-3 tbsp

Watch on YouTube-

Method

Thaw the almond spread if using homemade like I did. I have made the chocolate almond spread like in this recipe here.
Mix the flours, salt and add water little by little to make a smooth batter. The batter shouldn't be very thick nor very runny. Keep aside for 10 minutes, or make the fillings ready by then.
Heat a pan and add the melted strained jaggery syrup. To this add grated coconut, broken cashews and raisins. Dry up all moisture and get the filling ready (may take 6-7 minutes).
In a bowl, slice the plantains or bananas in thick slices.Keep aside.
Heat a pan and add a ladleful of batter. Spread like thin dosas. Flip and coo both sides, using a wooden spatula, pressing down all sides so that the wrap covers puff up nice and good.
Repeat making all wrap covers till you finish the batter and switch off flame.
On a cutting board or plate, place one cover. Cut the radius of the circle on one side using a pizza cutter. Now, add the coconut-jaggery filling on one quarter, spread the chocolate almond spread on second and fourth quarter. Place the banana slices on the third quarter.
Now, fold each quarter to get a finished wrap. See video for more clarity. Similarly, prepare all the wraps and keep ready.
Heat a pan and apply ghee on the pan. Place each or two wraps. Press using a spatula and cook till the cover looks nicely toasted. Apply ghee on the top side and flip to toast the other side too.
Serve warm. You can drizzle some chocolate syrup or honey for added garnish.