Slice all the bananas into fan shapes. Set aside. Mix the flours, salt, sugar, vanilla, and turmeric powder. Pour in about 2 1/2 cups (600 ml) of water. Add 1/4 of the beaten egg. Stir until smooth.

Once the batter is smooth, take about 1/4 of it for the banana dipping batter [this batter should be slightly thick]. Then, to the remaining 3/4 of the batter, add another 2/3 to 3/4 cup (150 to 200 ml) of water and the remaining 3/4 of the beaten egg. Stir until it becomes a slightly thin batter to be used as the crispy coating. So, there are two batters: thick and thin.

Heat the cooking oil. Pour 1 to 2 ladles of the crispy coating batter. Let it spread and combine. Next, dip 4 to 6 banana slices [the number of bananas depends on the diameter of the pan you're using] into the dipping batter, coat evenly. Then place the dipped bananas on top of the crispy coating. Before the batter hardens, separate the bananas one by one. Continue frying until the bottom side turns golden brown.

Once the bottom is cooked, flip them. Fry until fully cooked. Remove and arrange on a serving dish to serve. Enjoy while hot with melted chocolate and cheese, if desired.

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