Pazham Pori/Ethakka Appam
Call it Pazham Pori, Ethakka appam or Banana Fritters. Everything sounds equally good. Pazham pori is made with ripe ethappazham (ripe Nendran Bananas), very ripe bananas as that delivers the exact flavor and taste.
The ripe bananas are sliced, dipped in slightly sweetened batter and deep fried. Yeah, it is deep fried, its sweet, its made with maida, but trust me you can break all your diet rules just to have a bite of it, and am sure you would not stop with one. This is addictive.
A bite of pazham pori and a sip of hot tea chilling on rainy day in balcony would make my day to be precise.
All purpose flour can be substituted with Whole wheat flour to make it on a healthier side
The amount of sugar depends upon the sweetness of the banana, so adjust accordingly.
The oil has to be hot enough so the fritter rise up the moment its thrown into the oil, but not smoking hot.
Keep the flame medium, so that the batter cooks properly and the bananas gets juicy and slightly caramelized.
All Purpose Flour 1 cup (Maida)
Rice flour 1/4 cup
Baking Soda a pinch
Salt as needed
Water 1/2 cup to 3/4 cup (or more)
Turmeric powder 1/4 teaspoon
Sugar 3 to 4 tablespoons
Oil for deep frying
How to Start?
Make a thick batter out of all purpose flour, rice flour. baking soda, turmeric powder, salt and sugar and water. The batter should neither be too thick not too thin. Cut the bananas into thin long stripes or small ones. Heat oil in a kadai for deep frying.
Dip the sliced bananas in the batter. The oil should be really hot, but not smoking hot. Deep fry the bananas till golden brown and crisp on medium flame.
Serve hot with tea.
Turmeric powder is added for colour and it doesnot alter the taste of the pazham pori
A teaspoon of jeera can be added to the batter if you like the bite of it in pazham pori
For more authentic taste, deep frying in coconut oil is recommended.
Adjust the water quantity mentioned until the batter is flowing and thick like idli batter consistency.