Mix the dry ingredients together.

Add adequate water, mix well to form a batter with a consistency similar to that for dosa. If it gets too thick, we'd end up with quite a thick coating. If it's too loose, the batter would not form a coating.

Cut the plantains into thin slices, of any length.

Heat oil in a deep bottomed pan. Dip the plantain slices in the batter and add it to the hot oil. Remember not to overcrowd the pan, otherwise core temperature is bound to drop resulting in slow cooking.

Once the batter turns golden colour, remove them from the oil on to a tissue to drain the excess oil. Serve hot with a cup of tea.