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Ethakappam/Pazham Pori/Fried plantains


By Zesty South Indian Kitchen (Visit website)





Ethkappam/Pazham Pori is one snack you can see all over Kerala from small tea vendor to restaurants. We love to eat ethakappam with tea or coffee, whether it is morning or evening. It is an everyday dish that you fall in love with once you have them, I can assure you on that. I used to make more often but here the local grocery store carries only the raw plantains. I will buy them and let them ripen in the kitchen counter along with an apple in the basket. Blacker the skin is, sweeter is the plantain, and they become an excellent candidate for snacks like, boiled plantains, unnakaya (boiled ripe plantain preparation, recipe follows) and ethakappam. In the northern part of Kerala, sweetened rice flakes and eggs are stuffed inside the ripe plantain and fried, they are called pazham nirachathu.


I made my Ethakappam/Pazham Pori like this way.


What you need



Nenthrapazham/Ripe plantains (Medium): 4 no

All purpose flour: 1 cup

Rice flour: 1/4 cup

Sugar: 1 tablespoon (Reduce or increase based on the ripeness of plantain)

Salt: 1/8 teaspoon

Water: 1 ½ cup

Canola oil: 3 cup

Yellow food color: 4 drops (optional)



How I made



Peel and slice plantains into 4 inch slices and keep aside.First make a cut in the horizontal and then make another two cut longitudinally on a plantain.



In a bowl mix all purpose flour, rice flour, sugar, salt, yellow food color (if using) and water to make loose batter similar to dosa /crepe batter.

Heat oil in a thick bottom pan and it become smoking hot, add plantain dipped in batter and cook  them for 5 minutes one side and flip the other side and cook for another 4 minutes until it cooked well or golden brown.







 Serve with coffee or tea



Preparation time: 60 minutes

Yield: 24 no

Verdict: Yummy

Will you make it again: Making more often



Swathi




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