Ingredients

• 1 cup rice flour (or freshly ground soaked rice)

• 1 ripe banana (acts as a natural sweetener and binder)

• 1–2 tbsp grated jaggery

• A pinch of cardamom

• A splash of warm coconut milk or water (to adjust consistency)

• 1 tbsp curd (optional, speeds fermentation)

Method

• Blend soaked rice (or use flour) with banana, jaggery, and coconut milk.

• Add cardamom + curd and let it ferment overnight.

• Next morning, pour into doughnut moulds or pipe into rings on a lined baking tray.

• Bake at 180°C for 20–25 mins until golden brown (flip halfway).

Benefits:

• Fermented, improves digestibility, and provides slow-release energy.

• Banana offers potassium and prebiotic support.

Who Can Eat It:

• All ages, great for energy dips or breakfast.

Ideal For:

• Snack or breakfast alternative.

Best Time to Consume:

Morning or pre-workout.