Pazham Pori / Ethakka Appam / Banana Fritters
Pazham Pori/ Ethakka Appam/ Banana Fritters
Pazham Pori aka Ethakka appam is a favourite snack of Keralites. The ripe Kerala Banana (Ethakka) is coated with flour batter and deep fried in oil. It is irresistible for most Malayalees and whenever one sees the yellow covered pazhampori in the glass compartments in small tea shops, you just succumb to temptations. This is also a Thattukada speciality; Kerala streetfood shops, like Thattukada Chicken fry, Parotta, Uzhunnu Vada, Parippu Vada etc.
Since the batter is usually made with Maida, many healthy alternatives like wheat flour, rice flour and even Rava(Sooji) coated versions have surfaced. Still, healthy or not, Keralites remain diehard fans of Pazhampori aka ethakka appam. Ripe Bananas are considered good for making Pazham Pori. It is cut length wise into thin slices and dipped in batter and fried to golden brown. However, you can cut into rounds (if you have limited bananas and you need more numbers) or mash it and add to the batter and fry small balls.
|Kerala Banana||: 3-4 nos.|
|Flour (Maida)||: 1 ½ cups|
|Sugar||: 1 tbsp|
|Salt||: as required|
|Baking Soda||: 1 pinch|
Mix Flour, Sugar, salt, baking soda with enough water to form idli batter consistency. Heat oil in a pan. Cut Bananas lengthwise into thin slices and dip in batter and deep fry in oil. When it is golden brown, drain and keep aside. Repeat process. If you have only little batter left, mash some banana and mix well with the batter. Drop small portions into oil and fry the balls till golden brown. This way you don’t waste the batter.
- You can add a pinch of turmeric powder to give that yellow color.
- Just a small pinch of baking soda is required. This is to give the batter a smooth, light texture.
Pamper your taste buds with the yummy golden Pazham pori. God Bless!!