Ethakka Appam, Pazham pori, Ripe Banana Fritters

1. Peel the ripe plantain and slice it lengthwise into 3-4 thin pieces and set aside.
2. In a bowl, add in the items listed in "For the batter" except water. Pour water little by little into this and make a semi-thick batter.
3. Heat enough coconut oil to deep fry the batter coated plantain pieces in a deep pan.
4. Dip the sliced plantain pieces in the prepared batter. Make sure the batter is coated evenly in the plantain pieces.
5. Place it into the hot oil as batches, and deep fry until light golden brown color on medium heat. Do not overcrowd.
6. Transfer to a kitchen tissue paper. Serve hot.

Notes:

• If you want the banana fritters crispy, add rice flour into the batter.