Pazham pori or otherwise known as Ethakka Appam [Banana fritters] is one yummy snack that has made its mark on the snack chart. I am sure most of you are familiar with this yummy scrummy delight..:)
This being my most favourite snack, I can remember eating them almost every weekend during my childhood. I want to go back to those days when fried items nor calories didn't matter.... Oooohhh!!! those beautiful days..
Small road side eateries in Coimbatore serve this yummy snack all day long. The taste and aroma of these banana fritters attracts crowds through out the day.... I am not surprised..:)
One of the essential item in every Kerala kitchen, this is a relatively simple snack to make in a few minutes. As we all know that Onam festival is approaching very fast and this is the perfect treat to compliment the Sadhya dishes ...
Specific type of banana is used for this recipe known as Ethapazham in Malayalam and Nendram pazham in Tamil. The raw form of this banana is known Ethakka which is used to make Nendram chips. You can substitute other banana varieties but the taste will not match to the original one..
For the recipe:
Ethapazham [ripe form]: 2
Rice flour: 1 cup.
Maida : 1 cup.
Tumeric powder: 1 pinch.
Ginger powder: 1/2 tsp.
Cardamom powder: 1/2 tsp.
Sugar : 1 tbsp.
Salt : 1/2 tsp.
Water: as required.
Coconut oil + vegetable oil: to fry [mix both types of oil in equal quantities]
1. Heat the oil in a shallow pan on medium flame.
2.Mix all the ingredients except the banana to a smooth batter which should be slightly thicker than pancake mix, so add water accordingly.
3.Peel the bananas. Cut them in half and lengthwise. Slice them once more lengthwise to medium / thin pieces.
4.Dip each piece in the batter and fry them until crispy and golden on all sides.
Drain the pieces on paper towels and serve hot either as it is or with a hot cup of tea..
Note: Make sure the banana pieces are covered with the batter on all sides. This proportion of flours yields slightly crispy outer coating for the fritters. You can increase the proportion of maida or rice flour if you want a soft coating or crispy coating respectively.
This can be served both warm and cold.
Scribbled by Reva