Kerala’s famous snack is Ethekya appam or pazham puri. “Pazham” means fruit and puri means like snack. “Ethekya” is the name of the banana that is used for this. It is not the usual banana like Robusta. It is thick and lengthy banana that is used for this snack. A perfect ethekya appam is like a bite full of happiness. Its outer is crispy and inside it is sweet and soft.
The ethekya appam you get these days in shops is nasty. It is flourier and the banana is not ripe. They use raw banana, steam it and make this snack. I hate it that way. My mom makes super ethekya appams. Whenever we have guests during tea time, she makes this snack and the plate always comes back empty. Even diabetes patients can’t control the urge to taste this snack. And once tasted you cannot stop your fingers from finding another piece and popping it in your mouth.
My colleague’s parent’s has a farm where they grow fresh vegies. Frequently he gets it for us. These days I get bananas from him without the fear of pesticides. So I decided that its time my son tasted ethekya appams.
I made it in stick or finger food form so my son can grab it and eat it easily. So here goes the recipe. Do I need to tell you that it was over within half an hour of preparation? 🙂
Ripe Banana (Ethekya) – 1
All purpose flour/ Maida – 1 cup
Turmeric powder – 1 pinch
Cardamom powder – ½ tsp
Oil- to deep fry
Salt- To taste
- Prepare the batter by mixing Maida, turmeric, cardamom, salt and water. The batter should be lump free and semi-thick. It should not be too watery.
- Slit banana length wise.
- Cut it into equal pieces. Slit again at the middle.
- Heat enough oil in kadai to deep fry.
- Dip the bananas in batter.
- Once oil is hot, drop the batter coated bananas into the oil. Do not overcrowd the oil.
- Fry it in medium heat.
- Toss and turn to fry all sides equally.
- Once browned remove from oil and drain it in tissue paper.