1. Ethapazham / ripe plantain (avoid using over-ripe plantain) – 3 medium
2. Ghee – 2 – 3 tsp
3. Grated coconut – 3/4 cup
Sugar – 2 tbsp
Cashews – 2 tbsp, chopped
Raisins – 2 tbsp
Cardamom powder – 1 pinch
4. Oil / ghee – 2 tbsp or as needed to shallow fry
5. All purpose flour – 1/4 cup
Salt – 1 pinch
Water – As required to make a thick batter
1. Heat 2 – 3 tsp ghee in a pan over medium heat. Add cashews and raisins and fry until cashews turn golden. Add grated coconut and sugar. Stir for 1 – 2 minutes. Add cardamom powder and mix well. Switch off. Set aside.
2. Peel the plantain and make a deep slit lengthwise. Remove the black seeds inside. (If it’s difficult to remove, then just leave it there.
3. Take about 3 tbsp of the coconut stuffing and gently fill it into the slit made in the plantain. Push the stuffing inside the plantain as much as you can.
4. In a small bowl combine all-purpose flour, salt and enough add water to make a thick batter. Seal the stuffed part of the plantain with this maida batter.
5. Heat 2 tbsp oil/ghee in a pan over medium-low flame. Place the plantain carefully (stuffed part facing downwards). Shallow fry till done and golden in color (you can deep fry instead). Carefully flip the sides in between. Drain them on a kitchen towel. Serve with tea / coffee.