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Ethakka appam (Batter fried bananas)


Ethakka appam or pazham pori as it is known towards North Kerala is an all time malayali favorite. It is an easy to prepare filling snack. Banana is dipped in maida and sugar batter and deep fried .....yum!
For the batter:
Maida: 1/2 cup.
Raw rice podi: 2 or 3 tbs.
Sugar: 2 tbsp.
Method: 
Take 2 ripe bananas.
Deskin and slice ripe banana into half; again slice each half into thin slices and keep aside.
Mix all the batter ingredients to a smooth and fine paste.

Dip each banana slice into the batter. (see that the banana is fully coated with the batter).

Put it into hot coconut oil and deep fry.

Strain into paper towels and serve hot with chai.
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Comments

  1. Priya SureshNovember 29, 2010 at 3:17 PM

    Soo crispy banana fritters looks tempting..

    ReplyDelete
  2. Jayanthy KumaranNovember 29, 2010 at 4:26 PM

    yummm...great recipe Nisa..

    First time here...awesome space you have..
    Am your new follower now...:)

    Do drop in at my space sometime..
    Tasty Appetite

    ReplyDelete
  3. Love2cook MalaysiaNovember 29, 2010 at 5:54 PM

    Love those bananas! Pass me some pls ;)

    ReplyDelete
  4. Gayathri KumarNovember 29, 2010 at 7:42 PM

    Deep fried bananas look inviting.

    ReplyDelete
  5. HasnaNovember 29, 2010 at 8:49 PM

    gt a wonderful space...i thnk gud for all the starters....keep it up..

    ReplyDelete
  6. aipiNovember 29, 2010 at 10:57 PM

    Crispy n delicious snack..nice pics!

    US Masala

    ReplyDelete
  7. TorviewtorontoNovember 30, 2010 at 12:50 AM

    fabulous dessert perfect for tea time

    ReplyDelete
  8. AnonymousNovember 30, 2010 at 12:37 PM

    wow my fav looks superbb

    ReplyDelete
  9. Padhu SankarNovember 30, 2010 at 9:16 PM

    Fritters look so tempting .Drop by
    padhuskitchen.com when u find time

    ReplyDelete
  10. Nithu BalaDecember 1, 2010 at 7:15 PM

    wonderful snack..you have a great space here..happy to follow you..drop at my blog when you get time..
    www.nithubala.com

    ReplyDelete

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