Pazham Pori
This is my childhood nostalgic recipe. Amma makes this at least twice a month whenever she seeds ripe plantain lying around the house. We call this as ethan pazham appam rather than Pazham pori. This is the one snack that takes place on any special occasions like Diwali, Ganesh Chaturthi or birthdays because it is loved by everyone in the family. After marriage I make nendran pazham roast more than Pazha appam. Kids are very fond of the nendrapazham roast. Some of the most popular snack at home made with ripe plantain is this crispy stuffed banana, stuffed banana and nendran banana pradhaman.
About Pazham Pori Recipe (Ethakka Appam)
Nendram Pazham Bajji - Nendram Pazham Appam - Pazham pori is a delicious snack made using ripe plantains. This makes a great snack to serve with some cold drinks. The key for a tasty banana appam is to use a super ripe banana. Not any banana but Kerala plantain, it has to be ripe and sweet. Pazham pori is one of the typical Keralan snacks. I recommend you all to give this a try because It is so good. You can have this warm or at room temperature. Try to use the ripe banana for this, that what makes this dish tasty. You can increase the amount of sugar in the batter if you prefer sweeter appam. Pazham pori is made with plain flour, Amma adds a spoon of rice flour into the batter to make the appam slightly crispy. I fried this in plain refined oil, but you could fry this in coconut oil, that’s how they make this in Kerala. Pazham pori is served along with tea or chai as a snack in the evening.
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Don’t miss to check my pazham nirachathu Aloo Poha(Batata poha) Onion Uttapam
Watch Pazham pori video
Pazham pori ingredients
Ripe plantain - The key for a tasty banana appam is to use a super ripe banana. Not any banana but Kerala plantain, it has to be ripe and sweet. Choose plantain that has black spots on them, that’s how you know the plantain is ripe and sweet. Plain flour - I used refined flour for making banana appam batter. For crispy texture, you can add a spoon of rice flour in the batter which makes it crispy. Sugar - depending on the sweetness of the banana, you can add more or less sugar in the batter. But don’t add too much sugar, else the appam may burn when frying. Baking soda - a small pinch of baking soda makes the appam crispy and spongy. You can skip that if you don’t want to. Flavourings - I like to use a pinch of crushed cardamom in the batter for flavouring. A pinch of yellow food colour makes the appam yellow in colour when fried.
Variations
Pazham pori with poha stuffing - you can slit nendrapazham, stuff it with sweetened poha mixture. Coat it in batter and fry till golden. This is a popular recipe in Kerala tea shops. Pazham pori with coconut stuffing - this is a fusion version in this traditional Pazham pori. Stuff it with sweetened coconut, coat in bread crumbs and fry till golden.
How to Make Pazham Pori (Stepwise Pictures)
Make Batter
1)Take sugar in a bowl. You can more or less sugar depending on your taste. 2)Pour water, mix well till sugar melts completely. 3)Now add in plain flour. For crispy texture, you can add some rice flour in the batter. 4)Mix until the batter is smooth. 5)Now add a pinch of baking soda and mix well. 6)Add a pinch of food colour and mix well. Even though this is optional, it adds a tint of colour. 7)Add in crushed cardamom and mix well. 8)Mix well. The batter is ready. The batter has to be on the thicker side.
Slicing Bananas
9)Take ripe bananas. The banana has to be super ripe, slight black spots on the banana is good too. 10)Peel off the banana skin. 11)Slice the banana into thick round slices. You can slice them lengthwise too.
Frying Pazham Pori
12)Dip the banana into the batter. 13)Coat the banana with the batter. 14)Drop this in hot oil and fry till golden brown on all sides. Cook on medium high heat till golden. 15)Serve hot.
Expert tips
Instead of slicing banana into rounds, you can slice them lengthwise. Make sure the banana is sweet and ripe, and which is important for tastier Pazham pori. You can add 1 to 2 tbsp of rice flour into the batter, which makes the fried appam crispy. Using coconut oil for frying Pazham pori makes the appam more flavourful. For healthier option, you can use wheat flour instead of plain flour. Don’t add too much baking soda, else it may absorb too much oil when frying.
Serving and storage
Pazham pori taste best when had warm or hot. You can enjoy Pazham pori with a cup of Sulaimani tea or masala tea.
📖 Recipe Card
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