Ethakka Appam, another name for Pazham Pori, is a popular dish from Kerala. This dish, which is made using ripe Nendran bananas, consists of banana slices that have been dipped in a batter made with sweetened flour and deep-fried till they turn golden brown. It is ideal to pair with tea or coffee because of the crispy outside that encases the soft, sweet banana interior.
Besides being liked in houses, this dish is often found at fests and stre͏et stalls as well. It is a favourite among both adults and children because of its excellent taste and simplicity. Making it requires careful attention to every detail, from choosing the correct bananas to perfecting the batter consistency.
Choosing The Right Bananas
Selecting the appropriate banana variety is essential to creating mouthwatering Pazham Pori. Because of their distinct flavour and texture, Nendran bananas—also referred to as Nendrapazham or Ethapazham—are the favoured type. These bananas are ideal for frying because they are larger, firm, and tastier than regular bananas. Choose bananas that are ripe and have a few black spots on the skin; this signifies the banana's ideal sweetness. Other firm bananas, such as plantains or even slightly overripe Cavendish bananas, can be used if Nendran bananas are not available. But don't use overly mushy or soft bananas because they could break while cooking.
Preparation Of The Batter
To make the ideal Pazham Pori, the batter is essential. For the banana slices to be properly coated, the batter must be appropriately thick and smooth. To prepare the batter, mix rice flour with all-purpose flour (maida) to achieve extra crunch. Your preference will determine the ratio, but generally speaking, one cup of all-purpose flour and a few teaspoons of rice flour work nicely.
To balance the natural sugars in the bananas and make the batter sweeter, add sugar to taste. For colour, you can add a pinch of turmeric powder, and baking soda gives it a light texture. To make it thick enough to stick to the banana slices without making them difficult to dip in, gradually add water until the desired consistency is reached. Adding crushed cardamom can enhance the flavour profile by adding an aromatic touch.
Cutting Bananas Properly
It's time to properly slice the bananas for frying after your batter is done. To prevent bruising, start by carefully peeling the ripe bananas. Depending on your preferred thickness and presentation style, you can cut them crosswise into thick rounds or lengthwise into half or quarters. To help them cook evenly during frying, make sure each slice has the same thickness. If they are too wet after slicing, gently pat dry with a paper towel to improve the bonding of the batter.
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Frying Techniques
Use a deep-frying pan or kadai that has sufficient oil in it. Although basic oil would work, coconut oil is frequently chosen for its flavour. Test the oil by dropping a small quantity of batter into it; if it sizzles and rises to the top fast, it's ready. Heat the oil until it reaches around 180°C. Before carefully sliding each banana slice into the heated oil, make sure it is completely coated by dipping it into the prepared batter. Depending on thickness, fry until golden brown on both sides, which normally takes two to three minutes per side. Once finished, drain the excess oil by placing them on paper towels after removing them from the oil with a slotted spoon.
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Serving Tips
The best way to enjoy Pazham Pori is hot, just out of the fryer! For a true Kerala experience, serve these delicious fritters as an afternoon snack with hot cups of tea or coffee. They can also be offered as part of a celebratory feast during festivals like Onam or Diwali, or they can be served with coconut chutney or, if preferred, drizzled with honey or jaggery syrup for added sweetness.
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