‘Lots of pazham pori’: While in Kochi, Rashmika Mandanna enjoyed this tasty Kerala snack. Here’s an easy recipe to make it at home

Rashmika Mandanna, who will next be seen in director Rawindra Pulle's Mysa, wrapped up her Kerala shooting schedule earlier this month. The actress will be essaying the character of a tribal Gondi young woman in the mystical period action-drama. According to reports, she underwent rigorous training in Bangkok and Thailand for the role. Now, days after the filming completion, Rashmika dropped some snapshots from her Kochi diaries on Instagram, sharing her experience in the picturesque coastal state. Among the highlights was her indulgence in pazham pori, Kerala’s iconic snack, which added a delicious twist to her journey.

Inside Rashmika Mandanna’s Kochi diaries

In the pictures, Rashmika Mandanna can be seen leaning on a balcony, probably at her accommodation, and soaking in the beauty of the lush green surroundings, featuring verdant hills, emerald-green trees, and a misty sky. But it was her caption that stole the spotlight.


Rasmika Mandanna revealed that her Kochi stay was filled with forest and waterfall views, insect visits, trekking, basic workouts, and heavy rains, along with running around and learning action sequences. She mentioned facing her fear of heights and hoping everything went smoothly. She also spoke about waking up early with loud alarms to avoid oversleeping, and, of course, enjoying ‘lots of pazham pori.’

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Pazham pori recipe at home

Pazham pori, also known as Ethakka Appam, are banana fritters, considered to be one of Kerala’s beloved tea-time snacks. Crispy and golden-brown from the outside, coupled with a soft and sweet interior, the delectable item pairs best with a cup of hot chai. The good news is that you can easily prepare pazham pori at home for a tasty evening meal.


To make pazham pori, begin by preparing the batter in a mixing bowl. Add ½ cup all-purpose flour, 1 tablespoon sugar (optional), a pinch of turmeric powder, and a pinch of baking soda. For extra crispiness, you may also include 1 tablespoon of rice flour. Mix everything well using a spoon or whisk, then gradually add about ⅓ cup water to form a smooth, lump-free batter. The consistency should be slightly thick so it coats the banana slices properly. Set it aside.

Next, peel 2 large or 3 medium bananas and slice them lengthwise into halves or quarters, before cutting each piece vertically into two. Heat oil in a pan on medium flame. Once hot, dip each banana slice into the batter, ensuring a uniform coating, and gently place it into the oil. Do not overcrowd the pan. Fry until both sides turn light golden, flipping carefully and avoiding over-frying. Remove once the coating is cooked and the oil begins to splutter slightly from the banana's moisture.

Take out the fritters using a slotted spoon, drain excess oil, and place them on kitchen paper towels. Repeat for the remaining slices. And voila! Serve hot pazham pori with tea or filter coffee.