Saturday, July 25, 2009

Ethakka Appam / Deep Fried Plantains

Ethakka Appam , Ethakka boli, Pazham Pori, Vazhakka appam ......This one has a different name in different parts of Kerala. Whatever it is called , it is one of the most popular snacks among Keralites.

The way it is made also differs from home to home , some prefer using overripe plantains, other prefer using under ripe plantains , sometimes it is stuffed with a mixture of coconut and jaggery and then coated with the batter and deep fried.It is sold at the local teashops, at thattukadas and railway stations.

We usually make two variations of it, and I cannot decide which one I like better .Here goes the recipe.

  1. Ripe plantains - 4
  2. Maida/All purpose flour - 2 cups
  3. Sugar - to taste
  4. Salt - to taste
  5. Oil - to deep fry
  6. Baking soda (optional) - a pinch This makes the batter puffier and softer
  7. Turmeric powder (optional) - gives it the typical chayakada yellow colour.
  8. Water to make a thick batter
  9. You could also use a pinch of crushed Cumin or cardamom to flavour the batter(optional)

NOTE: Do not add both baking soda and turmeric , it reacts and gives an orangish colour.This happened to me once during my experiments :)


Prepare a thick batter with all purpose flour, water,sugar and salt. If you decide to use Turmeric OR baking soda , add that as well.
Cut the plantains into 1/4'th inch thick slices lengthwise.
Heat oil in a pan .You have to wait until the oil is really hot .If you fry in medium temperature oil it will absorb more oil .
Dip the plantain slices in the batter to coat it well and deep fry in the hot oil.


  1. i noticed tat you havent added egg. all this time i was thinking tat ethaka appam dont come well without egg. but yours looks so good.

  2. You dont need to add egg.I have tried adding just egg white, but you wouldnt even notice the difference if you add it or not. The traditional version does not use egg.


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