Have you ever had Pazhampori?

Every Malayali's mouth waters when they think of hot pazhampori.
It was not my favourite snack when I was still in Kerala. I used to have it once a while, when vada was not available.
Parippu vada is another favourite anytime snack along with tea.
In 1990, I started my life as a non-resident Keralite and that took me away from my home town and pazhampori became a rare delicacy for the simple fact that you don't get the main component - plantain - outside the state freely.
So each journey to Trivandrum was with a longing for hogging on all such snacks.
So as soon as Kerala Express from New Delhi reaches Palakkad station in the morning, I would eagerly jump out to the platform to the calls of the vendors shouting "Pazhampori, vada'
Here goes the receipe

Ingredients

3 - Ripe plantains
1 cup - Rice flour
3 tbsp - Maida / all purpose flour
3 tbsp - Sugar
a pinch or two - Turmeric powder
a pinch - salt
oil to fry

Method

1) Peel the skin off the ripe plantain and cut into two parts. Then cut each part into 3- 4 slices, lengthwise.

2 )Mix rice powder, maida, sugar, turmeric powder and salt. Make a thick batter.

3) Heat oil in a deep frying pan. Dip the sliced plantains in the batter and deep fry till golden brown in colour.

Serve with evening tea.

Variation

With the sliced ripe plantain....Heat ghee or butter in a non-stick pan. Fry the slices on both side till light brown in colour.Drain and place on a serving plate. Sprinkle some sugar on the fried plantains and serve.