Recipe for Nendram Pazham Bajji – Kerala Pazham pori – Ethakka appam – Banana Fritters. Many names but one sweet evening tea time snack.
Nendram Pazham Bajji or Pazham pori as its called in Kerala is an all time favorite snack of Malayalee’s. It is also called as Ethakka appam. This type of banana is called as Nendram in Tamil. This is a typical evening tea time snack. There are lot of shops in Coimbatore that sell this snack in the evening. Pazha bajji or sweet bajji as its called in Coimbatore is an extremely popular dish in the area. May be its due to its close proximity to Palakkad. My husband loves anything that has the flavor of bananas. May it be the banana muffins or the bajjis. Call it plantain fritters with pride to make you sound like a little Martha Stewart. Here is an awesome recipe for Nendram Pazham Bajji – Kerala Pazham pori – Ethakka appam – Banana Fritters. Many names but one sweet evening tea time snack.
Take two ripe nendram / ethakka plantain. Cut the top and the bottom of the plantain. Cut the plantain into half and peel the skin. Cut the peeled plantain into quarter inch strips. set aside.
Now lets prepare the batter. Take a bowl and add in the maida (all purpose flour), rice flour, salt, baking soda, sugar and turmeric. Take two cardamom pods and remove the seeds and grind the seeds in a mortar and pestle to a fine powder. Optional – you can also add a tablespoon of besan and a pinch of black sesame seeds. Add it to the bowl. Now add in the 3/4 cup of water. If the batter is very thick, start adding little water at a time. 2 tablespoons of water at a time. Add water carefully. Make sure the batter does not become thin. Mix well. The consistency of the batter is very important. It should be a thick batter so the batter adheres to the nendram.
Heat oil in a kadai till hot. Here is the consistency of the batter. The batter should nicely coat the plantain when dipped. Dip each strips of plantain in the batter and add it to the oil.
Fry the plantains until slightly golden on both sides.
Serve hot with tea or coffee.
Measurements Used – 1 Cup = 250 ml
- 2 Ripe Plantains (Nendram – Ethakka Variety)
- 1 cup Maida – All Purpose Flour
- 2 tablespoon Rice Flour
- 1 pinch of Baking Soda
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric powder for colour
- 1 pinch cardamom powder
- 1 tablespoon Sugar
- 3/4 cup (Approximately) Water for the batter
- 500 ml Vegetable Oil for frying
- 1 tablespoon besan (optional)
- 1/4 teaspoon black sesame seeds (optional)
- Take two ripe nendram / ethakka plantain. Cut the top and the bottom of the plantain. Cut the nendram pazham into half and peel the skin. Cut the peeled nendram pazham into quarter inch strips. set aside.
- Now lets prepare the batter. Take a bowl and add in the maida (all purpose flour), rice flour, salt, baking soda, sugar and turmeric. Take two cardamom pods and remove the seeds and grind the seeds in a mortar and pestle to a fine powder. Add it to the bowl. Now add in the 3/4 cup of water. If the batter is very thick, start adding little water at a time. 2 tablespoons of water at a time. Add water carefully. Make sure the batter does not become thin. Mix well. The consistency of the batter is very important. It should be a thick batter so the batter adheres to the nendram.
- Heat oil in a kadai till hot. The batter should nicely coat the plantain when dipped. Dip each strips of plantain in the batter and add it to the oil.
- Fry the plantains until slightly golden. Serve hot with tea or coffee.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Tea time snack
- Cuisine: South Indian, Kerala
Measurements Used – 1 Cup = 250 ml
- 2 Ripe Plantains (Nendram – Ethakka Variety)
- 1 cup Maida – All Purpose Flour
- 2 tablespoon Rice Flour
- 1 pinch of Baking Soda
- 1/4 teaspoon salt
- 1/4 teaspoon turmeric powder for colour
- 1 pinch cardamom powder
- 1 tablespoon Sugar
- 3/4 cup (Approximately) Water for the batter
- 500 ml Vegetable Oil for frying
- 1 tablespoon besan (optional)
- 1/4 teaspoon black sesame seeds (optional)
- Take two ripe nendram / ethakka plantain. Cut the top and the bottom of the plantain. Cut the nendram pazham into half and peel the skin. Cut the peeled nendram pazham into quarter inch strips. set aside.
- Now lets prepare the batter. Take a bowl and add in the maida (all purpose flour), rice flour, salt, baking soda, sugar and turmeric. Take two cardamom pods and remove the seeds and grind the seeds in a mortar and pestle to a fine powder. Add it to the bowl. Now add in the 3/4 cup of water. If the batter is very thick, start adding little water at a time. 2 tablespoons of water at a time. Add water carefully. Make sure the batter does not become thin. Mix well. The consistency of the batter is very important. It should be a thick batter so the batter adheres to the nendram.
- Heat oil in a kadai till hot. The batter should nicely coat the plantain when dipped. Dip each strips of plantain in the batter and add it to the oil.
- Fry the plantains until slightly golden. Serve hot with tea or coffee.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Tea time snack
- Cuisine: South Indian, Kerala
Find it online : https://www.kannammacooks.com/nendram-pazham-bajji/
Tamil recipe for Kuthiraivali Dosai Barnyard Millet dosa. Ideal food for diabetes. Millets loaded with nutritious health benefits. Using Kuthiraivali rice.
I am always looking for incorporating whole grains in everyday food without compromising on taste. The one nice easy option is to make dosa/crepe. This fermented barnyard millet dosa is so tasty. It looks just like dosa made with rice. Millets are loaded with nutritious health benefits. Millets are ideal food for diabetes patients. Dehusked Barnyard millet is also called as kuthiraivali arisi / rice in Tamil. Its called as Jhangora in Hindi and Odalu in Telugu. Millets can be bought in health food stores. Its also easily available online. Millet is alkaline and so its easy for digestion. Here is how to do an easy Kuthiraivali Dosai Barnyard Millet Crepe.
Wash the barnyard millet 2-3 times well in running water. This will get rid of any impurities. Now soak the millet, unpolished whole white urad dal, fenugreek seeds and sabudana (Javvarisi in tamil). Soak all the ingredients separately in lots of water. Soak for 3 hours.
Drain the water and grind the fenugreek seeds, sabudana and urad dal. Add very little water (up to one cup) while grinding. Grind to a very fine smooth paste. Set aside.
Now drain the water from the millet and grind it to a smooth paste. Add up to half a cup of water while grinding. Mix it with the dal mixture. Add salt and mix well.
Let the batter ferment for 12 hours in a warm draft free place. If you live in a very cold place leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the batter is fermented, mix well and store in the refrigerator and use it within 2 days.
When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan. Cook the dosa for about half a minute on each side, until light brown.
What can go wrong when making millet Dosa? If the batter is too thick, the dosa wont cook evenly. There will be light white patches like the picture below. Dilute the batter a little with water and proceed with making dosa.
Enjoy millet dosa / kuthiraivali dosai with kaara chutney.
- 2 cups Barnyard Millet – Kuthiraivali
- 3/4 cup Unpolished Whole White Urad Dal
- 1/3 cup Sabudana – Javvarisi
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- Wash the barnyard millet 2-3 times well in running water. This will get rid of any impurities. Now soak the millet, unpolished whole white urad dal, fenugreek seeds and sabudana. Soak all the ingredients separately in lots of water. Soak for 3 hours.
- Drain the water and grind the fenugreek seeds, sabudana and urad dal. Add very little water (up to one cup) while grinding. Grind to a very fine smooth paste. Set aside.
- Now drain the water from the millet and grind it to a smooth paste. Add up to half a cup of water while grinding. Mix it with the dal mixture. Add salt and mix well.
- Let the batter ferment for 12 hours in a warm draft free place. Once the batter is fermented, mix well and store in the refrigerator and use it within 2 days.
- When ready for dosa, heat a lightly oiled griddle over medium high heat. Ladle half a cup of batter and spread on the pan. Cook the dosa for about half a minute on each side, until light brown.
- Enjoy millet dosa / kuthiraivali dosai with kaara chutney.
- Author: Kannamma - Suguna Vinodh
- Prep Time: 12 hours
- Cook Time: 10 mins
- Category: Dosa, Crepe
- Cuisine: South Indian, Tamilnadu
