Preparation : 10 minutes
Cooking Time : 8 to 10 minutes
Serving : 8 members
Description
Pazlam varuthathu or pazlam pori as we call it at home . A regular snack in all the house holds in Palghat . It is so tasty that it needs no sauce or chuntny To accompany . As it gets fried , we eat it then and there even before it comes to the table to be served . My native place is Palghat .my mother is from Palghat and dads native is a small village called puthunaram near Palghat ( but my grand father migrated to Coimbatore even before my dad was born to start textile business ) my roots are stuck with Palghat a lot . We are a confused lot of people as we talk Tamil at home but live in Kerala . The Tamils call us mallu (kanji) as we live in Palghat but people in Kerala call us tamilians ( pandy ) as we talk Tamil at home . Have to mention about the Tamil spoken in Palghat as it is 3/4 Malayalam and 1/4 Tamil . In any case we are tamilians from Kerala .
Ingredients
Ingredients | Quantity |
|---|---|
| Kerala plantain ( netharam palazlam as known in Tamil ) | 2 peeled , cut into 2 and sliced into 1/2 inch thick slices long |
| maida | 2 cups |
| rice flour | 1/4 cup |
| sugar | 100 gm |
| soda- bi- carbonate | a pinch |
| salt | a pinch |
| water | 1 cup or more |
| oil | to deep fry |
Method
- Mix maida , rice flour , sugar, salt and soda – bi – carbonate together .
- Add water gradually to get a thick batter of bajji batter consistency .
- Make sure no lumps are formed and the sugar is dissolved completely . Set aside for 15 minutes .
- Heat oil to deep fry in a deep kadai . Dip the plantain slice into the batter making sure the batter has coated the plantain slice all around well and deep fry to a pale golden colour to crisp .
- Drain on absorbent paper and serve hot
