Ingredients
Scale
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)
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Tea time snack
- Cuisine: South Indian, Kerala