Tuesday, August 7, 2018

Kerala Banana Chips / Ettakka Upperi

Onam is fast approaching. To prepare Onam Sadya is definitely some work, but is totally possible with some planning and prep work. This chips is something that you could make early and store, to be served for Sadya. It definitely is worth making it at home because it is easy, cheaper than store bought ones, fresh and homemade with love :). For me Sadya is not about how many dishes you made to feed your crowd, but how much love did you add in it to make it special.

These chips can never be forgotten in a Sadya. Salt and chips usually get served initially and while we wait for the rice and other 'n' number of curries to be served, these chips all vanish, which makes us take another serving of it and enjoy. Ahh, there is still time to enjoy an Onam Sadya but I think all this talking made me crave for one..he he... Cannot wait for it to be Onam. Who else is with me? Anyways, grab this recipe and make some chips before Onam to serve for your Onam Sadya.


  1. 2 unripe plantain/ethakka
  2. 3/4 tsp of turmeric powder
  3. 1 tbsp of salt
  4. Coconut oil for deep frying


  • Cut of the ends of the banana. Make horizontal slit along the sides of banana, just enough to pierce through the skin. Peel off the skin gently. 
  • Take a pan full of water and add turmeric to it. Immerse the peeled bananas in it for about 15-20 minutes.
  • Take the banana and wipe it dry with a kitchen towel. Slice it into thin and even slices. You could either use a slicer or if using knife, make sure to slice them into even thickness to let the chips fry up evenly.
  • In a cup of water, dissolve the salt. Keep it aside.
  • Heat the oil.  Once hot, turn it into medium high heat. Fry the sliced banana in it , stirring it with the slotted laddle gently, to ensure even cooking. When the chips stops to sizzle and just starts to brown, sprinkle some salt water and give it a stir. Remove it using the slotted laddle, draining away excess oil, on to a sheet lined with kitchen towel. 
  • Let it cool down completely. Store it in an air tight container.


  1. Be careful when you sprinkle the salt water, to avoid burning.
  2. Alternatively, you could choose to remove the fried chips in a mixing bowl and sprinkle salt(while it is still hot) and toss it to spread evenly.
  3. Frying the chips in coconut oil is highly recommended to bring about the authentic taste.

1 comment:

  1. I love the homemade ones,can smell the coconut flavors...addictive ones!!


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