Pazhampori is really popular in Kerala. When you walk around Kerala in the evening you can smell something. It is the smell of bananas cooking in hot oil. This smell is very nice. You will remember it. Pazhampori is a thing to make. You take bananas and dip them in a sweet batter. Then you fry them in oil. Pazhampori is golden and crispy when it is done. It is a thing to eat with your tea. Pazhampori or Ethaka Appam is the dessert to have with your tea, in Kerala.
Pazhampori is really something. It has an outside and a soft inside that is a little bit sweet. When you eat Pazhampori with a glass of kattan chai it is not just something sweet to eat. Pazhampori is something that can make you feel happy and sad at the time it is, like a feeling.
Pazhampori Recipe – Tips for the Perfect Crunch
Achieving the bakery-style texture at home can sometimes be a challenge. Some important secrets to help with this:
- When it comes to the fruit you want to use bananas that’re really ripe. These bananas will have spots, on the skin.
- If the bananas are too hard the sweetness of the bananas will not be as strong.
- On the hand if the bananas are too ripe the bananas will absorb more oil when you use the bananas.
- The thickness of the flour is important. The flour should be thick enough that it sticks to the back of a spoon. If you add much water to the flour the flour will not stick to the fruit.. If the flour is too thick the fruit will have a coating that is like bread. You want the flour to be just right for the fruit. The flour sticks, to the fruit nicely. The thickness of the flour makes a difference.
- Rice flour is really important. When you add a tablespoon of rice flour or cornstarch to the flour it makes the food have a crunch. This crunch, from the rice flour is what makes it special. The rice flour is what gives it that something.
- When you are doing oil temperature control you should fry things at a high temperature. If the oil is too hot the fruit will fry quickly and it will absorb a lot of the oil. On the hand if the oil is also too hot the outside of the fruit will burn before the inside of the fruit is even cooked. This is why oil temperature control is important when you are frying fruit.
Pazham pori recipe
Ingredients
- 2-3 nos large ripe bananas
- 1 cup Maida (all purpose flour)
- 2 tbsp Rice flour
- 1-2 tbsp sugar (depending on the ripeness of the fruit)
- 1/4 tsp Turmeric powder
- Salt (a pinch)
- 1/4 tsp Cardamom powder or a little cumin
- 3/4 cup Water
- Coconut oil (preferred) or neutral vegetable oil for frying
Instructions
- Prepare the fruit: Peel the banana and cut it in half lengthwise. Then cut each half lengthwise into 3–4 pieces.
- Prepare the batter: In a large bowl, combine the maida, rice flour, sugar, turmeric, salt, and cardamom powder. Mix well.
- To get the batter right you need to add water a little at a time. This way the batter will not have any lumps, in it. The batter should be thick enough that it completely covers the fruit when you dip it in the batter. The fruit should be fully coated with the batter.
- Heat the oil: Heat the coconut oil in a pan over medium-high heat.
- Here is a good tip: When you put an amount of batter into the oil it starts making a lot of noise and bubbling up right away which means the oil is ready to use for cooking the food, like the batter and it is hot enough.
- Dip and fry: Dip each piece of fruit in the batter and carefully place it in the oil. Fry only 3–4 pieces at a time.
- When the food is golden that means it is time to flip it over. So flip the food over. Fry it until the other side is browned too. The food should be browned on both sides. Then take the food out. Put it on a paper towel. This will help drain the oil from the food.
Ethakka Appam Recipe – Frequently Asked Questions (FAQ)
Bananas are really good, for things because they are thick and sweet. If you want you can use a banana that’s firm like a Robusta banana. But the banana will be a little softer to touch the texture of the banana will not be the same.
This is what happens when you add the fruit before the oil gets hot enough. You see the oil needs to be really hot before you add the fruit. If you do not add a bit of salt to the flour the flour will absorb a lot of oil. The fruit and the flour are the things that make this happen so you have to be careful, with the fruit and the flour.
Yes. If you do not want to use maida you can try using a mixture of rice flour and gram flour which is also known as besan. The thing is, the texture of whatever you’re making will be a little thicker when you use this mixture of rice flour and gram flour.
Turmeric is what gives food that yellow color. It does not really change the way food tastes.. It makes food look really good. The yellow color, from turmeric is very pretty. Turmeric makes food look more beautiful.
Pazham Pori Recipe – Master Chef Secrets
Some special tips to take your homemade pajampori to “professional chef” standards:
- The double dip method is really great for getting an crispier crust on your fruit pieces. First you need to roll the fruit pieces in a bit of dry flour. Then you dip the fruit pieces in the flour again. This double dip method is the key, to making the crust thicker and crispier. You do the dip method by rolling the fruit pieces in dry flour and then dipping the fruit pieces in the flour, which is the double dip method that works so well for a thicker crust.
- When you add a bit of cumin to the flour it gives it a really nice earthy flavor. This is great because cumin flavor balances out the sweetness. You can also try adding some sesame seeds to the flour for a taste. The cumin flavor is what makes it all work together.
- Rest period: After you get the flour ready you should let the flour rest for 10 to 15 minutes. This will really help the gluten in the flour relax and the flavors, in the flour blend well.
- Coconut oil is the best: You cannot use anything to get the real taste of Malayali food. The smell of coconut oil is very special. You cannot get this smell from other oils. Coconut oil has a nutty smell that people love. For the Malayali taste you need to use coconut oil.
Pazhampori Recipe – Nutritional Values (per fruit fritter – Approximate)
| Nutritional | Amount |
| Calories | 160 kcal |
| Fat | 6 g |
| Carbohydrates | 28 g |
| Fiber | 2 g |
| Protein | 1.5 g |
| Sugar | 12 g |
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