One of my all-time, favorite South Indian snacks is ethakka appam. I’ve seen a few variations with the spices used in the ethakka appam batter, but this recipe is the way my mom makes it (and, of course, my favorite!).
A few things to note:
- You want to use ripe plantains aka plantains that have brownish-blacks marks on them.
- The reason we add a little rice flour to the all-purpose flour is because rice flour makes the batter less soggy and subsequently crisps the fritter.
- Frying doesn’t mean super high heat. The key to frying these fritters evenly is all in the heat level.
Enjoy this while it’s hot with a cup of tea and a peaceful view. If you decide to make this, tag me on Instagram, Facebook, or Twitter using #thefoodiecutie 🙂 Feel free to reach out to me with any questions!
- 2 ripe plantains
- 1/2 cup all-purpose flour
- 2 tbsp rice flour
- 2 tbsp sugar
- 1/4 tsp turmeric
- 1/2 tbsp cumin
- 3 cardamom pods
- pinch of salt
- 1/2 cup water
- coconut oil (for frying)
HOW TO MAKE IT
- Start by removing the peel from the plantains. The easiest way to do this is to cut the tips of the top and bottom then make a thin slit down the plantain. Open the peel like a jacket to remove.
- Now, cut the plantain horizontally in half. Cut the halves vertically into 3 slices. (see pictures for reference) Set aside.
- To make the batter, add all the dry ingredients into a medium mixing bowl. Now, add the 1/2 cup of water. Mix until the consistency is thick, but runny. (similar to pancake batter). If your batter becomes too runny, add more all-purpose flour, if it’s too thick, add water little by little until it becomes the right consistency.
- In a frying pan, add enough coconut oil so that it’s two inches deep. Turn the heat to high to get the oil hot. Put a drop of water into the oil to test if it’s hot. If it crackles, it’s hot. Once the oil reaches high heat, reduce the heat to medium high. (medium high heat will help the plantains cook evenly)
- Add the plantains to the batter and coat evenly. Immediately lay (gently!) them into the hot oil to fry. Fry each side for about 1-2 minutes or until each side has a light golden crust. Transfer to a plate lined with paper towels to soak excess oil. Done!