Ethakappam/Banana fry

I don’t get ripe plantain that often here. Once I saw very ripe plantains in Hy –Vee but couldn’t see the price for that. When I asked the person who was arranging vegetables, he came and had a took at those ripe, plantains with black spots in it and told me, ‘take as much as you want!! I am not going to charge you for them’! Wow, I couldn’t believe my luck!! I love making ethakappam or just steam it and eat it. Many people prefer not too ripe plantains. But I like them very ripe, not just this, but chakka(jack fruit too).I love it when they are soo ripe that it almost looks rottenJweird taste huh!

Anyway, today i had 3 ripe plantains at home. I took one ripe plantain and got rid of the skin . Then cut that one in to 3 pieces. Then I made 3 slices from each one of them. I got 9 ethakkappams out of one plantain.

Take a cup of all purpose flour and make a batter little thicker than dosa batter (some people use wheat flour instead of all purpose flour).add enough sugar (if you think the plantain is not ripe enough, or if you just need it to be sweeter).add a pinch of soda bi. Some people add a little rice flour to this. I don’t, I like to make it as simple and easy.mix it well. Heat oil and when the oil is really hot, dip each slice of plantain in this batter and put that in the oil. Turn it to the other side when you see it becoming slightly golden color. Cook in medium heat. When both sides are golden color, take them out and place them in a plate with a paper towel, to soak the extra oil. It does not drink too much oil too .but makes sure the oil is hot and you are not using very ripe plantain.