Pazham bonda

Have I told you I love my paniyaram pan? So much, that when my maid misplaced it a few weeks back, I rushed to the market the very next day, and got myself a new one. And given how I love procrastinating, that's saying a lot!
So when I saw this recipe for pazham bonda, I wondered if I could adapt it for the paniyaram pan. You'll never know till you try it out, I told myself, and made it the very same day. Wonder of wonders, the younger one (who is the world's least adventurous and most fussy eater) loved it. Which means, I am definitely going to make it again, and yet again.

1 cup of Wheat flour
1/2 cup of Plain flour (maida)
1 (soggy) banana, mashed
Jaggery, to taste
1-2 cups drinking water
A pinch of baking powder
Cooking oil

Method
Combine all the ingredients above into a batter (similar in consistency as dosa batter). 

Set aside to rest for about 3-4 hours. You can leave it for longer if you have the time as well.
Heat a paniyaram pan, put a few drops of oil into each of the moulds, and pour the dough into them. Cook on a low flame, till it starts leaving the sides, turn around and let the other side cook too.
Drain and place the bonda on a clean kitchen towel.
Serve hot with tea or coffee.