A crispy fried ethakka appam and a hot cup of tea. No further explanation is required for this all-season favourite snack of Malayalis (people belonging to the Indian state of Kerala).
Preparation time: 15 minutess
Cooking time: 15 minutess
Serves 4 to 6
6 ripe plantains (pazhutta ettakka)
200 gms maida (white flour)
50 gms of raw rice flour
3 tablespoons of sugar
¼ teaspoon salt
¼ teaspoon turmeric powder
1 teaspoon black sesame seeds
6 cardamom, blend into a fine powder
300 ml of water (approximately)
In a bowl make a thick batter by pouring in maida, raw rice flour, two tablespoons of sugar, salt, turmeric powder and water. Mix them nicely with a whisk. Cover the bowl with a lid and keep it aside for 15 minutes.
Take cardamom and 1 tablespoon of sugar and grind it in a blender.
Cut both the edges of the ripe plantains and peel off the skin and then slice into three equal slices with a knife.
Add black sesame seeds into the batter and mix alongwith the cardamom powder.
Heat cooking oil in a pan, enough to deep-fry the plantains. Once the oil turns hot, dip the plantain pieces into the batter and deep fry them. Once the outer layer begins to turn into a nice yellow colour, collect them in a frying ladle and remove them onto a plate. Place on a kitchen towel, to absorb excess oil.
Simple yet delicious homemade ethakka appam are ready to be relished.
• Slice the plantain as per your choice. You can make 3 to 6 pieces from one plantain.
• For better taste, instead of water, milk can be used while making the batter.
• Instead of homemade raw rice flour, you can also use readymade pattiri podi or rice flatbread powder, which is available in departmental stores.
• ½ teaspoon of ready-made cardamom powder can also be used instead of homemade.
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