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    Home » Festival Recipes

    Last Updated: September 14, 2020 | First Published on: May 10, 2012 by Hari Chandana Ponnaluri

    Pazham Pori / Ethakka Appam ~ Ripe Plantain Fritters Recipe

    3 shares
    Pazham Pori ~ Authentic Kerala Snack Recipe

     

    Preparation & Cooking Time : 15 mins
    Serves : 4 persons

    Ingredients

    • Ripe Plantains : 5 or 6
    • Maida : 1 cup
    • Rice Flour : 2 tbsp
    • Sugar : 3 tbsp
    • Turmeric Powder : ¼ tsp
    • Water : 1 cup ( more or less )
    • A pinch of cooking soda
    • A pinch of salt
    • Oil for deep frying

    Sliced Ripe Plantains
    Method :

     

    1. Peel and cut the plantain horizontally into two halves and then slice them lengthwise.
    2. In
    a mixing bowl, combine the both flours, sugar, turmeric powder, salt
    and cooking soda.
    3. Add water little by little and make a smooth and
    medium thick batter.
    My Lovely Banana fritters 🙂

    4. Dip the sliced plantains in the batter and fry them
    in the hot oil.

    5. Fry until golden brown and drain on a paper towel.
    6. Serve with a cup of hot tea.

    More Festival Recipes

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    • Instant Pot Avial (Kerala Mixed Vegetable Curry)
    • Mawa Modak
    • Upma Kozhukattai
    3 shares

    Reader Interactions

    Comments

    1. Swathi Iyer says

      May 11, 2012 at 1:33 am

      Ethakappam looks delicious.

      Reply
    2. ANU says

      May 11, 2012 at 2:30 am

      wow nice…yum yum!

      Reply
    3. Hamaree Rasoi says

      May 11, 2012 at 7:02 am

      aren't these so good for evening snacks?…Lovely

      Reply
    4. Kaveri Venkatesh says

      May 11, 2012 at 8:38 am

      Love this on anyday…looks super tempting

      Reply
    5. Priya says

      May 11, 2012 at 8:43 am

      Seriously drooling over that super crispy fritters..

      Reply
    6. Anonymous says

      May 11, 2012 at 2:43 pm

      can you teach us how to select a good plantain? i don't know which is a good one they usually look spoiled when i see them, however it seems that is how they are suppose to be, all black. so this is confusing, how to tell between a spoiled plantain and a good one?

      Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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