One more reason I wanted to blog about this was the ingredients.Most of the recipes I've come across use Maida or all purpose flour as the coating for deep frying.My friend mixes atta along with maida for a healthier version(although it is deep fried!).
Amma uses rice flour,yes that's right.No prizes for guessing I follow her recipe too.I asked her how she came to using rice flour when the so-called authentic version uses maida.She said we liked it crisp on the outside and soft on the inside texture and rice flour soaks up less oil while frying and hence maybe she started using it.
Pazham pori pairs up well with Tea or Coffee and makes for perfect travel food.Amma always packed few of these in a dabba when we traveled and we waited for the chaiwala to come so that we could open up the dabba and dig right in!
Pazham Pori /Ethakkappam - Banana Fritters
Rice flour - 1 cup ( I used Nirapara brand)
Sugar - 1 tsp
Salt to taste
Haldi - a pinch
Water as required to make the batter
Nendrapazham / Ripe Banana -1,sliced thinly
Coconut oil - to deep fry
Slice the banana -cut the banana into three vertically,then slice each piece into 3-4 thinly.
Make a batter using rice flour,sugar,salt,haldi and enough water to make a smooth batter.
Heat a kadai with enough oil to deep fry.
Dip the sliced bananas into the batter one by one and drop into the hot oil.Fry 4-5 pieces at a time,not more.
When it starts turning golden brown flip and cook on the other side too.
Drain on a tissue paper and serve hot.