Pazham Pori Recipe | Ethakka Appam

Pazham Pori Recipe | Ethakka Appam with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This is also called as Pazham bajji and it is found in all tea stalls, roadside carts, railway station and even in hotels all over Kerala – the God’s own country. It is a deep-fried fritter prepared with all-purpose flour, has a tint of sweetness and flavour of cardamom. If you are concerned about all-purpose flour/maida, use organic and unbleached one. A variant of banana called ‘Nendran’  ( unripe one used to prepare Nendran Chips)  is used to prepare this appam, it is slightly yellow in colour and sweet in taste by nature. It is known as ‘Nendrangai’ in Tamil and ‘Ethakka’ in Malayalam, but if you are not able to get this variety in your region, go ahead with the regular long, RIPE, yet firm banana. It is also so easy to prepare but it should be eaten as hot or warm, as it turns soggy when cools down. My all-time favourite combo with this vegan banana fritters is Filter Coffee or Dry Ginger Coffee. If interested check my Onam Recipes and 100+ Lockdown Recipes.

Check my other Onam Sadhya Recipes like
1. Aval Puttu
2. Kurukku Kalan
3. Sweet Poha/ Aval
4. Kerala Sambar
5. Instant Nei Appam
6. Sambaram / Neer Mor

Pazham Bajji

Pazham Pori Recipe | Ethakka Appam

Priya Santhamohan

Pazham Pori Recipe | Ethakka Appam is also called as Pazham bajji and it is found in all tea stalls, roadside carts, railway station and even in hotels all over Kerala - the God's own country.

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Onam/Sadhya Recipes, Snack

Cuisine Kerala, Indian

Servings 3 People

Calories 290 kcal

Ingredients

  

• 2 Nendran Banana
• 1 Cup All purpose Flour / Maida
• 4 tbsp Rice Flour
• 2 tbsp Sugar
• ½ tsp Jeera
• 1 Pod Cardamom
• 1 Pinch Turmeric Powder
• ¼ tsp Salt
• ⅛ tsp Baking Soda
• Oil As Required

Instructions

 

• Peel the skin of the Nendran Pazham and slice it. If you are not able to get nendran banana in your area, go ahead with ripe but firm long variety banana. Then, measure and keep all the other ingredients ready.
• To a mixer, add the sugar, jeera and cardamom pod.
• Pulse everything once.
• To a bowl, add the maida, powdered sugar, jeera and cardamom. Then add the rice flour.
• Now, add the turmeric powder, salt and baking soda.
• First, add very little water and start to mix.
• Then, add water little by little and mix well without any lumps
• The batter should not be too thick nor watery, just like dosa batter. In the meantime, heat oil in a heavy-bottomed Kadai / pan and the oil temperature should not be fuming or very low.
• Dip and coat the banana slices in the batter on both sides evenly.  Just wipe the banana slices gently on the edge of the bowl to remove the excess batter.
• To check the oil temperature, just drop a pinch of batter in the oil, if it raises immediately it is perfect. Then, drop it in the oil carefully.
• Once it fluffs up turn to the other side and fry till golden colour.
• Drain it in a kitchen towel and repeat the same with the remaining banana slices.

  Try this Ethakka Appam for this Onam festival.

Notes

Tips for Ethakka Appam Recipe

1. Originally, this Ethakka Appam is prepared with Nendran Pazham, a variety of banana mainly used in Kerala cuisine.

2. If you are not able to get Nendran Banana, then go ahead with the regular long variety banana.

3. Also, select ripe but FIRM banana otherwise it cannot be properly sliced.

4. Use organic and unbleached all-purpose flour for a healthy version.

5. Addition of rice flour gives slight crispiness, else the appam will turn soggy.

6. Adjust sugar as per sweetness required for this Pazham Pori Recipe.

7. Don't skip cardamom as it lends a nice aroma. It can be replaced with 1/8 tsp of cardamom powder too.

8. Turmeric powder gives a nice golden colour to the banana fritters.

9. Cooking soda gives softness and puffiness to the appam. But don't add more than mentioned, else the appam absorbs more oil.

10. If the batter is thick, it takes a lot of time to cook and the fritters turn hard, then adjust with little water.

11. If the batter is watery, the fritters turn flat and suck more oil. To troubleshoot, add 1 tbsp of rice flour.

12. Always add the cooking soda at last only. After adding the soda don't keep the batter sit for a long time, else the appam won't turn puffy.

 

Keyword Ethakka Appam, Pazham Pori Recipe

Pazham Pori Recipe

Method for Pazham Pori Recipe

1. Peel the skin of the Nendran Pazham and slice it. If you are not able to get nendran banana in your area, go ahead with ripe but firm long variety banana. Then, measure and keep all the other ingredients ready.

2. To a mixer, add the sugar, jeera and cardamom pod.

3. Pulse everything once.

4. To a bowl, add the maida, powdered sugar, jeera and cardamom. Then add the rice flour.

5. Now, add the turmeric powder, salt and baking soda.

6. First, add very little water and start to mix.

7. Then, add water little by little and mix well without any lumps

8. The batter should not be too thick nor watery, just like dosa batter. In the meantime, heat oil in a heavy-bottomed Kadai / pan and the oil temperature should not be fuming or very low.

9. Dip and coat the banana slices in the batter on both sides evenly. Just wipe the banana slices gently on the edge of the bowl to remove the excess batter.

10. To check the oil temperature, just drop a pinch of batter in the oil, if it raises immediately it is perfect. Then, drop it in the oil carefully.

11. Once it fluffs up turn to the other side and fry till golden colour.

12. Drain it in a kitchen towel and repeat the same with the remaining banana slices.

Try this Ethakka Appam for this Onam festival.

Ethakka Appam Recipe