Authentic Kerala Achuvaruthathu (Fried Banana) Recipe

Ingredients

  • 1 cup of rice flour
  • 1 cup of water
  • 2 teaspoons of black sesame seeds
  • 1 teaspoon of salt
  • 1/2 cup of coconut oil for frying

Steps and instructions

  1. Take a large bowl and mix the rice flour, black sesame seeds, and salt together.
  2. Slowly add water to this mixture, while stirring continuously, to make a smooth, thick batter.
  3. Heat a non-stick pan over medium heat and put a few drops of coconut oil on it.
  4. Spoon some batter onto the pan and spread it out to make a thin circle. Make sure it is not too thick or it will not become crispy.
  5. Drizzle some more coconut oil over the top and around the edges of the batter.
  6. Reduce the heat to low and cook the batter until it becomes golden brown and crispy on one side, which should take about 5-7 minutes.
  7. Flip it over and cook the other side until it is also golden brown and crispy, which should take about another 5-7 minutes.
  8. Remove the Achuvaruthathu from the pan, drain it on paper towels to remove excess oil, and let it cool down. It becomes even more crispy as it cools.
  9. Repeat the process with the remaining batter.

Tools for making

Recipe variations

  • Use whole wheat flour instead of rice flour for a healthier version.
  • Add chopped green chilies or crushed black pepper to the batter for a spicier flavor.
  • Replace black sesame seeds with white sesame seeds or even grated coconut for a different taste and texture.
  • Add finely chopped onions, cilantro, or curry leaves to the batter for added flavor.
  • Make it gluten-free by using a gluten-free flour blend instead of rice flour.
  • Instead of frying, try baking the Achuvaruthathu in the oven for a lighter option.
  • For a sweet variation, add sugar or jaggery to the batter and sprinkle some powdered sugar on top after frying.
  • Make it vegan by using a plant-based oil like coconut oil and omitting any dairy ingredients.
  • Experiment with different shapes by using different molds or cookie cutters to create unique designs.

Recipe overview

Achuvaruthathu is a traditional snack from the Indian state of Kerala. This delightfully crunchy and savory rice cracker is typically enjoyed with a hot cup of chai. Made from a simple batter of rice flour, sesame seeds, and a hint of salt, these crispy treats are pan-fried until golden brown. The process of making Achuvaruthathu is straightforward and requires easy-to-find ingredients. In this recipe, we'll guide you step-by-step to recreate this authentic snack at home. Expect to enjoy a snack that is not only delicious, but also vegan and gluten-free. Don't be surprised if these become a regular feature in your snack rotation!

Common questions

  1. Can I use any other flour instead of rice flour? No, rice flour is the traditional and recommended flour for Achuvaruthathu. It gives the dish its unique texture and taste.
  2. Can I skip adding black sesame seeds? While black sesame seeds add a distinct flavor and crunch to Achuvaruthathu, you can omit them if you prefer or if you don't have any on hand.
  3. Can I use vegetable oil instead of coconut oil? Coconut oil is traditionally used for frying Achuvaruthathu as it adds a unique aroma and flavor. However, you can substitute it with vegetable oil if desired.
  4. How thin should I spread the batter? Spread the batter thinly to ensure that it becomes crispy. If the batter is too thick, the Achuvaruthathu may not turn out as crispy as desired.
  5. Can I make the batter ahead of time? It is recommended to make the batter just before frying the Achuvaruthathu for the best results. If the batter sits for too long, it may thicken and affect the texture of the final dish.
  6. Can I store the leftover Achuvaruthathu? Yes, you can store the leftover Achuvaruthathu in an airtight container at room temperature. However, it is best consumed fresh for optimal crispiness.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the rice flour, sesame seeds, and salt.
  • Non-stick Pan - Used for cooking the Achuvaruthathu.
  • Spoon - To spoon the batter onto the pan and spread it out.
  • Paper Towels - To drain the Achuvaruthathu and remove excess oil.

Origin stories

Achuvaruthathu, a crispy snack, finds its roots in the southern Indian state of Kerala. It's an integral part of the local cuisine and tradition, often being a welcome sight at tea time in many Keralite households. The recipe is unique in its simplicity and quick preparation time, but the result is an addictive and satisfying snack. The name 'Achuvaruthathu' itself is a combination of two Malayalam words - 'Achu', which means 'shaped' and 'Varuthathu' which means 'fried'. Thus, it essentially translates to 'shaped and fried', which is a pretty straightforward description of the dish. Adding to its charm is the use of black sesame seeds, which gives it a nutty flavor and a distinct look. The love for Achuvaruthathu has traveled beyond the borders of Kerala, with people all over India and even overseas relishing this crispy delight.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.