Upperi, Raw Banana Sweet Crispies, Recipe for Onam
by Tarla Dalal
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This is an awe-inspiring snack from the traditional cuisine of Kerala. Crunchy, deep-fried raw banana roundels are bathed in jaggery syrup and coated with powdered sugar to make a crisp and sweet snack with a rustic, traditional taste.
The coating of powdered sugar enhances the mouth-feel of the Upperi and gives it an appetizing appearance while spices like cardamom and dry ginger give it a wonderful aroma and taste.
When you add the powdered sugar, it might be a little difficult to mix because the syrup starts solidifying, but still make a good effort and mix it well with a spoon.
Once it starts cooling down, you can separate the pieces and coat each piece with your hands. After it cools down completely, store it in an airtight container. Upperi has a long shelf life.
Other variants of banana crisp recipes that you may like - Yellow Banana Chips and Banana Pepper Wafers .
- Heat the coconut oil in a deep non-stick pan and deep-fry the bananas a few at a time on a slow flame till they turn crispy and golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.
- Combine the jaggery and ¼ cup of water in a broad non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring continuously.
- Add the deep-fried bananas, mix well and cook on a medium flame for 2 minutes or till they coat evenly, while stirring continuously.
- Add the cardamom powder and ginger powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Switch off the flame, cool for approx. 3 minutes, while stirring occasionally.
- Add the powdered sugar and mix very very well to coat the bananas evenly. Cool completely at room temperature for atleast 1 to 2 hours.
- Serve immediately or store in an air-tight container. Use as required.
Nutrient values per cup
|Vitamin A||448 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||38.4 mg|
|Folic Acid||26.2 mcg|
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