Ethakya Appams

Take a clean bowl .



Add some All purpose flour(Maida), a pinch of salt, a tbspn of corn flour, two tbspn of rice flour ,sugar to your taste, I have used nearly four tbspn as the Nenthrakyas are already ripe and sweet. Whisk them well with some water



This is the kind of batter and consistency you need. Whisk it in such a way so that no lumps remain and the batter is not runny either!



I used to just crush a few cardamons for flavour and smell, but recently I learnt from an aunt that we can also crush a few cumin seeds. She found it odd that I used cardamons...I guess there are other variations as well, pls do share...



So that's the Jeera seeds and the crushed cardamon in the batter, give it a whisk as well!



Do slit your nenthrakya lengthwise as shown in the pic...



Slice them in whatever size you want, this is how I do mine!



There they are swimming in the batter next to the really overripe nenthrakyas!



Got my lovely deep sauce pan on the stove gifted to me by two wonderful friends of ours...Rekha and Sajeev.



I do feel guilty about the oil used...I mean the amount, but then that's the way to enjoy this deep fried dish :)))

The Oil is getting hotter and hotter...no kids allowed in this zone and People do take care...keep a distance from the really hot oil!



You wouldn't want to be in that, now would you?

That's the end product...pls drain off any excess oil in the absorbent paper/tissue



This specific ladle helps to drain off the excess oil as well while extracting the appams from the hot oil. This also helps to shoo away pestering kids and spouses from finishing them before you can actually document the entire process...WINK!

These two shown here are what I like to do when there is some excess batter, just spoon them in the ladle and pour into the oil...certainly unhealthy...but it rekindles childhood memories of me standing next to my mother while she does that at the end of her Ethakya appam session...Miss you ma...

Drain off any excess oil.



Just cut one appam up to show you how the insides would look with the batter coated outside.

These are also called Pazham pories and are often sold on trains to Kerala, within Kerala. Also at various tea stalls in and around the state of Kerala.

This is how we started with the Nenthrakyas...they need not be as ripe as these, use medium ripe.

The medium ripe ones can also be steamed and it is enjoyed by one and all espclly in Kerala,India. Will demonstrate that as well when I get some plantains that aren't this ripe!


These are your Ethakya appams! have them with a hot cup of tea/coffee.