Ethakka Appam (Banana(Plantain) Fritters/Pazham Pori

Ethakka Appam / Pazham pori is a is a very popular and traditional dish in kerala. Literally it means “Banana Fry/banana fritters”. It is made out of a special variety of plantain called "Nenthrappazham/Kerala banana" which is highly nutritious and good source of potassium and vitamins A & C.Banana (Nenthrappazham/Kerala banana, which is commonly used to make chips in south India).used to be one of the staple foods of South India and continues to play an important role as a dessert.South Indians usually prepare lot of food items using Banana and one that is sweet and popular is the Pazham pori. Ethakka Appam / Pazham pori is served as a snack along with hot tea or coffee. This snack is common street item in Kerala and one of the fastest and hot selling snacks in trains.These tastes yummy when the plantains are ripe. You could know them looking at the skin of banana becomes a bright black. These are very quick to make at the same time satisfy our tasty buds. Usually this is prepared from Maida and Banana. But in this recipe, I have replaced Maida with something more healthier.
INGREDIENTS:

Gram flour/kadala Mavu/ Chickpeas flour/ Besan flour – 1 cup

Rice flour – 1/2 cup

Sugar - 1 Tbsp

Ripe Banana – 2 or 3

A pinch of turmeric powder

Salt – a pinch

Water – About 3/4 cup water (more or less)

Cardamom powder – 1/8 tsp

Coconut oil to deep fry METHOD:

Gram flour/kadala Mavu/ Chickpeas flour/ Besan flour in a wide bowl.

Add sugar, rice flour cardamom powder, sugar , turmeric powder, salt with gram flour and mix well. I used white sugar, if you want, you can use brown sugar.

Add about 1/2 cup water and adjust the consistency, to make a batter that's slightly more watery than dosa batter. It shouldn't be too thin, otherwise, the Ethakka Appam / Pazham pori will be too oily.

Adding a pinch of turmeric powder only meant to give the color and doesn't change the taste or flavor in any way.

Now cut the plantains/ Bananas into half and then slice each half midway vertically. Further slice each of the quarters into 2-3 thin pieces.

Dip them into the batter, fully coat them with batter.

Heat oil in a pan until its all bubbly. You have to use coconut oil for the authentic taste.

I used a small kadai /pan so that I need only very little oil and that reduces wastage.

When the oil is just short of smoking hot, add in the banana pieces coated with the batter.

Fry both sides till golden in color and using a slotted spoon transfer to a plate layered with kitchen tissue.

Serve warm with tea. Another recipe is here :: http://ourharsha.blogspot.com/2011/10/banana-frittersethakka-appam-pazham.html
NOTE:

• The street food sellers often use eggs and baking powder in the batter, but your homemade Pazham Pori will certainly taste even better.
• No other variety of banana can be substituted for Nendran to give the desired quality.
• The Banana has to be ripe, yet not too ripe for you not be able to handle the cutting.
• When you use rice flour, the batter tends to come out little crispy.The proportion of Rice flour depends on how crispy you want. Without rice flour the fritters tend to become soggy. If you want it crispy, you can add a little more rice flour, but I think the snack tastes better when chewy.
• Take care not to lower your fingers close to the oil.
• More sugar browns the fritters.
• If the batter is watery it will be too oily.Ensure a semi-thick consistency of the batter.

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