Grind the soaked pachari without adding much water.

Add salt.

Soak the jaggery in some water for half an hour.

Heat it to make a solution.

Cut the bananas into pieces and put them into the jaggery solution.

Add the grated coconut and chukku podi into the mix and stir well.

Pour a little rice batter on a vazhayila piece and rotate it in order to spread the batter.

Take a spoonful of the coconut-banana-jaggery mixture and fold the plantain leaf.

Cook it in a steamer for about 10 mins.