Of Flavours & Tastes…
1.5 cup wheat flour
1 tsp rice flour (coarse like puttupodi)
1 pinch salt
1 pinch baking soda
1 small banana
1/2 to 3/4 cup jaggery syrup
Oil for deep frying
Prepare jaggery syrup.In a small pan bring together 1 cup grated jaggery,1 cardamom and 1/4 cup water.Stir and boil.Once it start vigorous boiling,switch off and shift to another bowl using a strainer.Allow it to cool.Now bring together all the ingredients except oil in a large bowl and mix well with your hand.Slowly add the jaggery syrup and evolve a soft dough .I have done this using my food processor with dough hook on.
If you are doing this way,start mixing with everything except the syrup and slowly pour the jaggery syrup through the funnel.In both ways the dough should be soft.
Keep the dough ready for 15 minutes.Heat oil in a pan and check whether it’s ready by dropping a pinch of dough.If the dough comes up fast,the oil is ready to fry.Now, reduce the heat to minimum and make medium balls of the dough.Drop this to oil and cook slowly tossing with a spatula.Cooking in low heat is a must in this.Otherwise the inner part may remain half-cooked.Once done,shift the undanpori to another bowl of your choice.Enjoy with kattan kaapi/black coffee.
* To enhance the taste,you may add chopped coconut to the dough.I was just recreating the older version we were used to.