Growing up, any time we had leftover plantains we’d warm it up in the microwave and eat it with puttu or we’d slice them in halves, coat them in a seasoned batter and fry them to make ethakka appam (pazham…
I visited Miami and discovered a simple, yet amazingly delicious recipe called platanos calados. I just HAD to put a spin on it. Hope you like it!
One of my all-time, favorite South Indian snacks is ethakka appam. It’s the perfect tea-time snack.
I grew up under two, distinct types of southern: the sweet tea and biscuits kind and the puttu and pazham type. So, it’s natural a lot of my food concoctions end up colliding with my cultural identities. Not to mention, I look for just about any excuse to add the Indian ingredient, cardamom, to a recipe.