Seprate the pods, remove the seed and set up the fleshy part ready for the recipe.
Whisk together the ingredients to make the batter.
Add a little bit of water at a time and make a lump free batter.
Once the batter has reached dropping consistency, set it aside for 5 to 6 minutes.
Heat up the oil in a wok or deep fryer.
As the oil heats up ( not smoking point) drop in a tsp of batter to see if it is ready.
If the batter fries up well, the oil is ready.
Dip the flesh pods, one by one into the batter and fry them in the oil.
Once they sizzle and float up flip over and cook.
When both sides are golden remove onto a plate lined with banana leaves.
The chakka pazham pori is now ready to be served.