Koat Pitha -Mizoram Special

Today we are in Mizoram,one of the Seven Sister State in North East India,sharing borders of Tiripura,Assam,Manipur and with neighboring countries Burma and Bangladesh.
Mizoram became India's 23rd state on 1987 and its capital is Aizawl.
Coming to the food culture,rice is the staple food served along with veg and non veg dishes.Bamboo shoots and other local herbs are also included in their diet.Panch poran spices are used for the seasoning and Panch poran tarkari is one such popular among them.
Koat pitha is deep fried fritters with rice flour and banana which resembles the Kerala Unniappam.It is very flavorful with a crispy outer and soft inner.When it is hot I felt it was not cooked but after cooling it was perfect.So serve it when its warm or till it reaches room temperature.Here I used the roasted rice flour which I got it from India.If you are using store bough flour slightly roast and use it.Off to the recipe...................

Basic Information

Preparation Time ~ 10 minutes
Cooking Time ~ 10 minutes
Serves ~ 2
Recipe Source ~ Khaana Khajana

Ingredients

Ingredient	Quantity
Rice Flour/arisi maavu	1 cup
Banana/vazhaipazham	2 (well ripen)
Powdered jaggery/vellam	1/3 cup
Water	1/4 cup
Salt	a pinch
Oil	for frying

Method

Melt the jaggery with water to thick syrup (no need of string consistency) and pass it through a fine filter to remove the scum.
Mash the banana and keep it in a bowl.To this add the jaggery syrup and rice flour,a pinch of salt.Mix it well without adding any water to a dropping consistency.

Heat a pan with oil in a medium flame,and drop a small round batter with a help of spoon or hand into the oil. Fry it till it becomes golden and drain it on a paper towel.

Serve it warm.

Enjoy.................................................................

• Frying it in the medium flame is very important otherwise it may turn dark without cooking.
• As my jaggery has lot of impurities I melted and strained,otherwise you can use it directly.

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