Fufu

About Fufu

Ingredients

• Green raw bananas 4
• Salt to taste
• Red chilli powder ½ tsp
• Oil for deep-frying
• Garlic cloves, finely chopped 2
• Olive oil 1 cup

How to Make Fufu (Stepwise Photos)

Method

1. Peel bananas and cut in small pieces approximately 2 cms thick. Put into a bowl, sprinkle salt and red chilli powder and mix well.
2. Heat sufficient oil in a deep pan, add the banana pieces and deep-fry on high heat for 1 minute. Drain on absorbent paper.
3. Cover with another absorbent paper and press lightly and to flatten them.
4. Reduce heat, add the pieces to the hot oil again and deep-fry till crisp and brown. Drain on absorbent paper again.
5. Take garlic cloves in a bowl, add olive oil and mix well.
6. Arrange the fufus on a serving platter. Drizzle a little of this garlic oil over the fufu before serving.
7. You can add mixed herbs and red chilli powder to the garlic oil, mix and store as flavoured oil.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps