1. Ripe banana / Pazutha ethapazham – 2 large
2. Grated coconut – 1/2 cup …
Cardamom powder – 2 pinches
Sugar – 1 tsp (Optional, use only if the ethapazham is not sweet enough)
3. Plain bread crumbs – 1/4 – 1/2 cup
4. Milk – 2 – 3 tbsp
5. Ghee/ butter – 2 – 3 tbsp or as required to shallow-fry
Steam cook the ripe bananas with skin on. Peel off the skin and mash well. Mix grated coconut, cardamom powder, and sugar into a dough form. Roll into medium-sized balls and flatten like cutlets. Dip in milk and then roll in bread crumbs. Heat butter/oil in a pan. Shallow fry the cutlets until golden on both sides. Serve with hot tea as an evening snack!