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Banana Dumplings

Serves: 4

(Modak)
Category: Prasaad Offerings, Vegan
Makes 4 to 6 servings
A specialty along the west coast of India, these bit-sized banana dumplings are a popular tea-time snack. They are also a served as prasaad at temples and, on occasion, are dedicated to the elephant God, Ganesh. These are typically made with ripe plantains, but firm, ripe bananas also work well.

    2 large firm, ripe bananas
   1/2 cup all-purpose flour
   1/2 cup sugar, or to taste
   2 cups peanut oil for deep-frying

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Banana Dumplings is from the Cook'n in India collection. Click here to get this CD or download the recipes right now!

1. In a mixing bowl, peel and mash the bananas with a fork. Add the flour and 1/3 cup sugar and mix well, forming a semi-firm batter.

2. Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a piece of dough dropped into the hot oil rises to the top after 15 to 20 seconds.

3. With a spoon or clean fingers, carefully drop about 1 tablespoon of the batter into the oil, adding as many spoonfuls as the wok can hold at one time without crowding. Fry, stirring and turning with a slotted spatula, until golden. Remove dumplings to a tray lined with paper towels to drain. Transfer to a serving platter, dust with the remaining sugar, and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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