Pazham pori (ethakka appam)
AI-drafted · awaiting admin review
Slices of ripe nendran banana dipped in a light batter and deep-fried, the favourite teatime snack of Kerala’s tea shops.
Region: KeralaOccasion: Evening teaTime: 25 minServes: 4Vegan
Ingredients
- 2 ripe nendran bananas
- 1 cup maida
- 2 tbsp rice flour
- 3 tbsp sugar
- A pinch each of turmeric and salt
- About ¾ cup water
- Coconut oil for frying
Method
- Peel the bananas, cut each in half across and then into thin slices lengthways.
- Mix the flours, sugar, turmeric and salt with water into a smooth, thick batter.
- Heat the oil. Dip each banana slice in the batter so it is fully coated.
- Fry on medium heat until golden and crisp on both sides. Drain and serve hot with tea.
History
The nendran banana, a large plantain grown widely in Kerala, is used ripe for snacks and raw for chips and curries.
Significance
Pazham pori with tea is a daily ritual in Kerala, from roadside tea stalls to railway canteens.