The recipe was given to me by my sister, which happens to be her in-laws family recipe, passed on to her by her Mother-in-law.  An East Indian traditional dish, mandatory at weddings and festive occasions.  Served with Sorpatel, Vindaloo or any spicy curry.  I have paired it with Chicken Pickled Chops, another East Indian preparation!

Ingredients

• 500 gms.flour (maida)
• 2 tbsp rice flour
• 100 gms sugar
• 1 cup coconut milk
• ¾  water
• 2 eggs
• 1 tsp butter
• 1 tsp salt
• 1 tsp yeast
• Oil for deep frying

Method:

Add the sugar, coconut milk, water, butter and salt to a saucepan and heat until the sugar melts.  Set aside to cool a bit. Take the flour in a large bowl or vessel, add the eggs, the yeast and the coconut milk mixture. make sure it’s not too hot but if it’s warm it may help in the dough rising faster. Use a hand mixer (if desired) and mix the batter till it’s like thick cake batter.
Add more water as required to get the right consistency. Should be of dropping consistency but not runny. Leave to ferment for 4 to 5 hrs.

To fry:

A little bit of practice goes a long way in making Fugias.  Mix the fermented batter.  Heat a Kadai or a wok and pour sufficient oil.  When hot, start making the fugias by grabbing the batter with your left hand and squeezing it between the opening in your palm between your thumb and forefinger, like when you form a fist.  Moisten your right hand fingers in water and scoop small balls, one at a time, with your right hand and put in the oil and deep fry on medium flame turning often to cook evenly till golden brown. Instead of your right hand, you can also use a spoon to scoop the batter.  Serve with your favorite curry or enjoy as a snack or with tea or coffee at breakfast.