This is the first guest post to AllergyFoodie so, I am very excited. The recipe is thanks to Sunita Purushottam who is a PhD in Environmental Science and Engineering and the writer of the hugely entertaining and informative environmental blog, http://agreeneryoutoo.blogspot.com. She is also one of the most thoughtful people I have had the good fortune to know. Every time we have gone over for a meal to her home (and we go quite often) she has made sure that a majority of the dishes are Arjun friendly. This may not sound like a big deal but every mom who has kids with food allergies knows that many people often forget to take into consideration people with food allergies when having people over. Thanks Sunita and looking forward to many more posts from your yummilicious kitchen 😉
2 overripe bananas (they have turned black on the outside!)
1/2 cup sugar
1/3 cup desiccated coconut or freshly grated coconut
1 tablespoon corn flour (or rice flour mixed with a small pinch of xanthum gum)
1/2 cup rice flour 1 tsp fennel seeds (optional)
- Mix all the ingredients in a deep bowl. Ensure that the banana gets mashed well.
- When a spoonful is dropped into oil it should fall like a dumpling without sticking to the spoon or being too runny.
- Heat oil and pour tablespoons of batter into the oil. Fry the dumplings till they golden brown in color.
- If the batter feels too thick add a tablespoon of water rice milk or coconut milk.
- Substitute banana with equal quantity of cooked yellow pumpkin.