Kerala's many names for banana fritters - Ethakka appam or Pazham pori

Cooking time: 15 minutess

Serves 4 to 6 

Ingredients

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)

Method

Step: 1

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.

Step: 2

Take cardamom and 1 tablespoon of sugar and grind it in a blender.

Step: 3

Cut both the edges of the ripe plantains and peel off the skin and then slice into three equal slices with a knife.

Step: 4

Add black sesame seeds into the batter and mix alongwith the cardamom powder. 

Step: 5

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.

Notes:

• 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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