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Ethapazham/ ripe banana cutlet (serves 5)
Ethapazham/ Ripe banana cutlet (Serves 5)
Preparation
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Steam cook the bananas until soft with skin on. Peel off the skin and mash the bananas well.
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Add the grated coconut, sugar and cardamom powder. Mix well with your hands.
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Make medium size balls with the banana mix and flatten like cutlets. Dip in milk and roll in breadcrumbs. Set aside.
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Heat little ghee/ butter in a pan and pan fry the cutlets.
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Serve hot with tea.
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