Jaggery Banana Chatamari with Cardamom Yoghurt

Method

1. Whisk the rice flour and salt with the water, adding it gradually, into a smooth, thin batter slightly thicker than milk. Rest for 20 min.

   Add in this stepRice flour (not glutinous) 100 gWater 160 mlSalt 1 pinch

2. Toast the coconut in a dry 20 cm frying pan over medium-low heat for 2 min, stirring constantly, until light golden and fragrant, then tip onto a plate. Watch it closely: it burns very quickly at the end.

   Add in this stepDesiccated coconut (unsweetened) 20 g

   medium-low heat

3. Stir the yoghurt with the honey and half the cardamom until smooth and chill until serving.

   Add in this stepGreek yoghurt 120 gHoney 2 tspGround cardamom ¼ tsp

4. In the same pan, melt half the ghee with most of the jaggery over medium heat for 2 min, stirring, until it bubbles into a glossy caramel. Add the bananas, cut into 1 cm slices, and the rest of the cardamom and toss gently for 1 min, just until coated and warm; any longer and they turn mushy. Scrape into a bowl. Hot sugar causes nasty burns, so don't touch or taste it straight from the pan.

   Add in this stepGhee (or unsalted butter) 1½ tspJaggery, finely grated 28 gBananas (ripe but firm) 2Ground cardamom ¼ tsp

   medium heat

5. Wipe the pan, set it over medium heat and brush with a little of the remaining ghee. Stir the batter, pour in a ladleful (about 80 ml), swirl it thin and cook for 1 min 30 sec until the surface turns matte, then sprinkle with a little of the remaining jaggery. Turn down to medium-low heat, cover and cook for 2 min, until the jaggery melts and the base is golden and crisp. Repeat; you will make 4 in total.

   Add in this stepGhee (or unsalted butter) 1½ tspJaggery, finely grated 12 g

   medium heat→medium-low heat

6. Top each warm chatamari with caramelised bananas, a spoonful of cardamom yoghurt, toasted coconut and chopped pistachios. Cut into wedges and serve straight away while the edges are crisp.

   Add in this stepPistachios (unsalted) 15 g