Pazham Pori is also known as Ethakka Appam as I am told. The mere mention of Pazham Pori conjures of memories long forgotten, of childhood delights, of youthful indulgence and a mature fantasy. Well for all the adventures we have had, the conquest of Pazham Pori remains the one of the top. And my fondness to this delightful snack remains untarnished.
If you can understand how much of an impression these Pazham Pori has had on my "snack disliker" hubby dear, who got these Nenthra Pazham, you can know how great these tastes. I think I have some deep connection with Kerala and its cuisine as I love all their dishes. Growing up on these dishes during our many summer vacations, made us love the cuisine. In fact most times I am mistaken for a malayali and addressed in Malayalam.
- The fruit has to be ripe, yet not too ripe for you not be able to handle the cutting.When you use rice flour, the batter tends to come out little crispy.Take care not to lower your fingers close to the oil, it has happened few times to me.
- I added a bit of turmeric, in fact more than necessary by mistake during the first batch. The fritters turned out pink! So if you want a little yellow hue, add a small pinch and not more.
- The proportion of Rice flour depends on how crispy you want. Without this flour the fritters tend to become soggy.