Pazham Pori | Ethakka Appam | Nendra Pazham Bajji

Pazham pori is a delicious banana fritters made with a special variety of banana know as Nendra pazham. Nendra pazham is a regional famous banana variety in the state of Kerala and it's known for its unique texture and taste.

Nendra pazham(both ripe and un ripen) is great for cooking and a lot of dishes can be prepared with it and this  Pazham pori is one of  dishes made with the well ripen nendra pazham.  

Nendra Pazham

As i said earlier, this fritters is only made with nendra pazham and you can't substitute other varieties of bananas for this recipe. In the states of Tamilnadu and Kerala, you can easily find this banana in most of the stores. Here (both in US and Canada), you can find them  in Indian Stores around the Onam festival time. 

Frying

I have used the Sunflower oil for frying but heard that coconut oil is used for this recipe for great flavor and taste. So you can try frying in coconut oil too if you want.

It's such an easy recipe and can be prepared in less than 20 mins. So it makes an idle chai time snack. Do give it a try and i'm sure that you will love it.

Pazham Pori | Ethakka Appam

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 3 
Recipe Category: Curry | Recipe Cuisine: Indian
Pazham Pori, Ethakka Appam, Nendra Pazham Bajji,Indian Banana Fritters Pazham pori is a delicious banana fritters made with a special variety of banana know as Nendra pazham.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients

Nendra Pazham(ripen) - 1

All purpose flour - 1/2 cup

Sugar - 1 tbsp

Salt - 1/8 tsp

Turmeric powder - 1/8 tsp

Cardamom powder - 1/4 tsp

Baking soda - a pinch

Water - as needed

Oil - for frying

Procedure

First peel the skin of the nendra pazham and cut into thin slices in preferred length(as shown in below pic). Next in a bowl, add the all purpose flour, sugar, salt, turmeric powder and cardamom powder. Mix it all well together. 

Next add the water little by little and make a thick batter like the bajji batter. 

Heat the oil for frying. Once the oil is hot(check by add a drop of batter and it should come up in  3-4 secs) , take a slice of nendra pazham, dip it in the batter so that both the sides are well coated with the batter and then drop it in the oil gently. Do the same for the remaining.

Cook the pazham pori in the medium heat for 3-5 mins or until the outside layer is crispy. Once it's well cooked, remove it from the oil and place it on tissue paper.

Delicious Pazham Pori is ready. Enjoy it hot with a cup of chai !

Related : How to make Rava Appam

Notes:

• Don't add too much baking soda. Otherwise it will absorb a lot of oil.
• Here i have used crushed cardamom seeds instead of cardamom powder.

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Punugulu with idly or dosa batter | Andhra punugulu recipe | Tea Time Snack

Punugulu, a delicious snack made with the idli/dosa batter and also it's one of the common street foods in the coastal region of the state, Andhra. 

It is made from the leftover or fresh idli/dosa batter. This is one of my favorite tea time snacks and often prepared over weekend chai time. It's so addictive and seriously can't stop eating whenever I make it, so nowadays, I prepare only a small quantity to avoid too much gulping :-)  

It was so delicious, crispy on the outside and soft inside, more like our vadai but with slight differences in taste & texture. It's a perfect tea time snack and if you have thick dosa batter at home, it can be prepared in minutes.

Adding rava gives the crispy texture to the punugulu, but at the same time, don't tempt to add more, it makes the punugulu hard on the outside. Now let's check out the recipe.

Related : How to make Potato Bonda

Punugulu

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Snacks/Street Food | Recipe Cuisine: Indian
Punugulu, Tea time snacks, Punugulu with dosa batter, punugulu with idli batter Punugulu, a famous snack from Andhra and also the most common street food in the coastal region of the state, Andhra.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Idli/Dosa Batter - 1 cup
Rava - 1 tbsp
Rice flour - 1 & 1/2 tbsp
Salt - to taste
Onion - 1/4 cup(finely chopped)
Green chili - 1 (finely chopped)
Baking soda - a pinch
Curry leave - few
Oil - for deep frying.

* if you're making this for the first time, check out the notes at the end 

Procedure

Take the dosa batter(the batter should be thick, you can't make this with thin batter) in a bowl, add rava,rice flour, baking soda, salt,onion & curry leaves, mix it well.

Heat the oil for deep frying, before taking the batter with the hands, dip your hands in a bowl of water.

And then take the batter and add into the hot flame, cook it in medium flame.

With a min, the punugulu floats on top, gently flip them on other side and cook till it becomes golden brown on all sides,remove from the oil and place it on tissue paper.

Serve it with chutney & hot tea.

Related : How to make Coconut Chutney

Related : More Snacks and Chaat items

Notes:

• The batter should be thick, otherwise it absorbs a lot of oil.
• After add the all ingredients, still the batter is not thick, add a extra tbsp of rice flour.
• Green chili is optional, you can skip that too.
• Baking soda helps to give the soft inside.
• Rava gives more crispiness to the punugulu.
  

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