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- Banana Kola Urundai
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PrintBANANA KOLA URUNDAI
Makes :
20
Preparation Time :
Cooking Time :
Preparation Method :
- Grind the roasted gram dal to make a fine powder.
- Crush the garlic pods and keep it aside.
- Wash the banana and trim the edges. Cut it into two horizontally and pressure cook in enough water for 4 whistles.
- Once the pressure releases, remove the banana pieces and peel off the skin
- Mash well the cooked banana.
- Heat oil in a pan, Add fennel seeds and when it sizzles, add the crushed garlic pods and sauté till it changes color. Switch off the stove.
- Add the red chili powder and sauté for 5 seconds to mix well. Add grated coconut and sauté in the heat of the pan itself till everything gets mixed well. Let the mixture cool completely.
- Grind the above mixture well by adding little water.
- Now add the mashed banana, salt and mix well. Transfer the ground mixture to a bowl.
- Add the powdered roasted gram little by little and begin to knead with your fingers, crushing any thick pieces of raw banana.
- Make small balls out of the mixture.
- Wrap the balls with the strands of banana fibre and make a knot at the end (so that the balls does not separate out into the oil.)
- Heat a pan with oil for deep frying. When hot ,drop 5 to 6 balls at a time and deep fry till golden brown. Drain onto a kitchen paper.
- Serve hot with tomato ketchup.
Note: Un-tie the banana fibre strands before eating the kola urundai or balls.
INGREDIENTS
- 100 grams Roasted gram / dahlia
- 100 grams Fresh grated coconut
- 2 Raw Bananas
- 8 Garlic pods
- 2 tablespoon Red chili powder
- 2 teaspoon Fennel seeds
- 2 sprig Curry leaves
- 20 strands of banana fibre
- Salt to taste
- Idhayam Mantra Peanut Oil to deep fry
4 comments for “Banana Kola Urundai”
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