First peel the skin and remove it and then remove the central vein and cut it into small pieces like this.

Then add red chili and 3 cup water and grind it into fine paste. Ground paste will be around 6 cups.

To this add 3 cups of water, coconut oil, salt and asafeotida .Transfer everything to thick bottomed pan.

Boil the mixture with constant stirring. In the beginning it will be loose batter

and it get thickens into thick custard like paste about 10 minutes. Remove from the fire and set

aside for cooling.

Once it cool enough to handle, pour ¼ cup of this yucca paste into thick cheese cloth or straw mat made of palm. And lightly spread it into 5 inch diameter. Let it dry in the hot sun for one day.

When it is completely dried if you using cloth simply spray the water on the back side of the dried yucca /marcheeni applam. Then carefully peel them from the cloth and

dry once again in sun for 2-3 days. If you are using straw mat just spray the water around the sides of the dough and peel carefully.

Once it is completely dried, heat canola oil and fry them both sides. It takes about 30 seconds on both sides.

Serve as side for rice or as snack with tea