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You are here: Home / Kerala Recipes / Pazham pori recipe, ethakka appam step by step

Pazham pori recipe, ethakka appam step by step

November 1, 2022 35 Comments

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Pazham pori recipe: pazham pori or ethakka appam is a Kerala snack where ripe banana slices are dipped in a flour batter and deep fried to get a crispy coating with softly cooked banana inside.

pazham pori recipe, ethakka appam step by step recipePin

Pazham pori, ethakka appam, banana fritters, whatever it is called holds a special place in the cuisine of Kerala. It’s a quintessential Malayali snack and you get to buy it in every restaurant, roadside snack cart, train, hostel canteen, college cafe, etc! For making the perfect Pazham Pori, you need very ripe bananas (more on the banana used for pazham pori below) as this could really make or break the taste of your pazham pori.

Yes, it’s deep fried, yes, it’s coated in all purpose flour, but Pazham Pori is worth it and I want you to take my word on this.

If you love easy snack recipes, then do check out ulli vada, parippu vada, and this ghee fried banana recipe.

pazham pori recipe, ethakka appam step by step recipePin

The bananas used for Ethakka Appam is Ethappazham (the raw version of which, Ethakka, is used to make the famous Kerala banana chips!). It won’t taste the same or as good if you use any other kind of banana. Its also called Nenthram Pazham but I can’t seem to find a more representative English translation for Nenthram pazham except plaintain.

pazham pori recipe, ethakka appam recipe step by stepPin

Pazham pori recipe

nags
Pazham pori or ethakka appam, a crispy coated fried banana snack from Kerala. Very mildly sweet and a perfect quick and easy snack recipe to accompany hot milk tea.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Snacks
Cuisine Indian
Servings 2 -3

Ingredients
  

  • 1 Ethapazham / Nenthram pazham / Ripe plaintain the riper and blacker the skin, the better
  • 1 cup all purpose flour or maida
  • 1 tsp sugar
  • 1/4 tsp baking soda
  • A pinch of salt
  • A pinch of turmeric powder
  • About 3/4 cup water more or less
  • Coconut oil to deep fry

Instructions
 

  • Place the flour in a wide bowl.
  • Add sugar, salt and baking soda. I used brown sugar but white sugar works perfect too.
  • Add about 1/2 cup water and adjust as you go, to make a batter that's slightly more watery than dosa batter. It shouldn't be too thin, otherwise, the appams will be too oily.
  • Add in a pinch of turmeric powder. This is only meant for the colour bit and doesn't change the taste or flavour in any way.
  • Some people add jeera to ethakka appam. I personally don't like biting into them but feel free to add it in if you want.
  • Cut the plaintain into half and then slice each half midway vertically. Further slice each of the quarters into 2-3 thin pieces. Dunk these into the batter.
  • Heat the coconut oil until its all bubbly. You have to use coconut oil for the authentic taste. Anything else is a blasphemy so don't tell me if you used vegetable oil or *shudder* olive oil.
  • I used a super small kadai so that I need only very little oil and that reduces wastage.
  • When the oil is just short of smoking hot, add in the banana pieces coated with the batter.
  • Fry until golden brown and drain on paper napkins.
  • Serve Pazham Pori hot with tea.

Step by Step Pazham Pori Recipe:

pazham pori recipe, ethakka appam step by step recipePin

1. Place the flour in a wide bowl.

pazham pori recipe, ethakka appam step by step recipePin

2. Add sugar, salt and baking soda. I used brown sugar but white sugar works perfect too.

pazham pori recipe, ethakka appam step by step recipePin

3. Add about 1/2 cup water and adjust as you go, to make a batter that’s slightly more watery than dosa batter. It shouldn’t be too thin, otherwise, the appams will be too oily.

pazham pori recipe, ethakka appam step by step recipePin

4. Add in a pinch of turmeric powder. This is only meant for the colour bit and doesn’t change the taste or flavour in any way.

Some people add jeera to ethakka appam. I personally don’t like biting into them but feel free to add it in if you want.

pazham pori recipe, ethakka appam step by step recipePin

5. Cut the plaintain into half and then slice each half midway vertically. Further slice each of the quarters into 2-3 thin pieces. Dunk these into the batter.

pazham pori recipe, ethakka appam step by step recipePin

6. Heat the coconut oil until its all bubbly. You have to use coconut oil for the authentic taste. Anything else is a blasphemy so don’t tell me if you used vegetable oil or *shudder* olive oil.

I used a super small kadai so that I need only very little oil and that reduces wastage.

pazham pori recipe, ethakka appam step by step recipePin

7. When the oil is just short of smoking hot, add in the banana pieces coated with the batter.

pazham pori recipe, ethakka appam step by step recipePin

8. Fry until golden brown and drain on paper napkins.

pazham pori recipe, ethakka appam step by step recipePin

9. Serve hot Pazham Pori with tea.

The pazham pori get soggy and the coating gets chewy and soft once cold so it is best served warm. But when I was a kid, I used to wait till it got cold and chewy 🙂

For pazham pori recipe in Malayalam, Tamil, Hindi, Telugu, Kannada, Urdu, please use the Google translate button in the sidebar.

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By nags Filed Under: Kerala Recipes, Snacks and Appetisers

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Comments

  1. Anonymous

    March 27, 2013 at 4:43 pm

    There is a spelling mistake in the sentence below the first pic. "Deep Friend" instead of deep fried…

    Reply
    • Nagalakshmi V

      March 28, 2013 at 2:13 am

      oops! corrected now. thanks.

      Reply
  2. supriya premaraj

    May 7, 2012 at 4:18 pm

    very good blog,

    Reply
  3. Anonymous

    April 26, 2012 at 4:45 pm

    This website makes it easy to make Keralean recipes. Thanks for not putting nos. and actually putting the precise measurements. It helps me to understand when it's precise measurements for someone who don't cook much.

    Reply
  4. Amanda

    March 25, 2011 at 6:45 am

    I just married a Malayalee, and haven't had a clue on ANY Indian cooking. Though he isn't much of a Kerala-cuisine person… I am! and so is his family (obviously). Thanks to your blog, my life has been easier. I'm eternally grateful for the step-by-step recipes! You're a lifesaver! 🙂

    Reply
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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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