3 eggs
1 small coconut water
1 tblsp active yeast (or 1 cup fresh palm toddy)
handful rice flour
salt & sugar to taste
Mix maida well with the coconut water, sugar, salt, rice flour with little water.
Add beaten eggs and active yeast.
The batter should be runny but thick and light enough to form balls.
Leave overnight to rise well.
Next morning, pour enough oil in a deep frying dish.
You can drop spoonfuls of the risen batter into the oil and deep fry till light golden.
The traditional way, however, is to take handful of the batter in your left hand - this takes practice - and gently sqeeze it. A batter gets squeezed out into a small ball /dumpling above your encircled thumb. You then quickly scoop out the dumpling with your right hand and slowly release it in the pot of boiling oil.
Caution is required so you dont burn yourself, and expertise is required to get the dumplings/fugias formed into equal sized little balls cooked to gold perfection.
These should be light and fluffy to eat.
Bom Aptetite
For those who don't know, Palm toddy - is the sap of the locally grown palm tree thats been collected fresh in the mornings. This fresh nectar is so sweet in the mornings, and its taste gets sour and sharp as the day progresses.
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