I am back to the blogging world, after the birth of my second baby, my prince Nikhil. It has been a time of happiness and craziness, with very less sleep. Even after two moths, my sleep is not continuous, it is disrupted every 4-5 hours, but better than 1-2 hours. I can't follow the rule that you sleep when your baby is sleeping . I want to sleep, but my older one is wake during that time. Still we are managing without any family help.
I am grateful to all my friends who filled in to make this blog alive week after week with their wonderful guest posts, when I was having a toughest time with the newborn. Today my new born is 2 month old, adding a little relief. One thing I learned is that with your second child handling is easier compared to first one, as with our daughter we did not even know how to even hold her.
I am grateful to all my friends who filled in to make this blog alive week after week with their wonderful guest posts, when I was having a toughest time with the newborn. Today my new born is 2 month old, adding a little relief. One thing I learned is that with your second child handling is easier compared to first one, as with our daughter we did not even know how to even hold her.
Okay, coming back to my recipe, I had made this during my last month of pregnancy. It is a tasty snack.
Undan pori is a good companion for evening tea or coffee. It
belongs to the group of snacks that you can get in small restaurants, that we
call it “Chayakada” meaning Tea shop in Malayalam language. It is popular in south and central
part of Kerala. I love all the snack
goodies from these shops; it is a childhood habit of mine.
I was thinking of making undan pori for long time since I
saw the recipe in Abhi’s blog. He
explained the ingredients and recipe from a cook he got it from. Later I saw this recipe here also. So I decided to try to make them. I tried it with my big
baby belly, my hubby always telling me not to try extraordinary stuffs while
heavily pregnant, but if you are pregnant and carving for some special food and
nobody is there to make it for you what you will do. Go ahead and venture, so I
too decided to make them. I cook whenever I get tensed, happy and on all other
occasions.
I made this with only 1 cup of whole wheat and used only ½ cup of
jaggery and a small banana , few tablespoon of ghee/clarified butter, fried
coconut, cardamom and pinch of baking soda, they taste great. But again it is
barely sweetened; if you need sweetness
double the jaggery. I think you can make it with granulated sugar as
sweetener too, but traditional version is using Jaggery. So I decide to go for
it.
Here goes the recipe, trust me you had it once in your
childhood, it will rekindle your memories; if not like my hubby it will give
you new taste experience. Try it.
Whole wheat flour/ Atta: 1 cup/170g
Jaggery/ unrefined sugar: ½ cup/ 104 g (double the amount if
you need more sweetness)
Chopped coconut: 3 tablespoon (If you don’t like too much
you can reduce to 1 tablespoon)
Ghee/Clarified butter: 1 tablespoon
Baking soda: 1/8 teaspoon
Cardamom: 2no
Water: ¼ cup for jaggery melting + ¼ cup +1 tablespoon for
making the dough
Small banana: 1 no
Canola oil: 4 cups for frying
How I made
In a small pan hear jaggery with ¼ cup water and melt them.
Set aside for 2 minutes and strain the impurities.
In a small pan heat 1 tablespoon of ghee and add chopped
coconut and fry them until they become golden brown in color and set aside.
In a medium bowl, add whole wheat flour, baking soda,
jaggery water, mashed banana, and cardamom powder and make a soft dough by gradually adding water. Set aside the
dough for 15 minutes covered.
In the mean time heat
oil in deep bottom pan bring it to hot but not too hot, if too hot then
outside of the dough turn brown immediately and inside won’t cook properly. So
keep it low medium flame.
Divide the dough into 12 equal balls and gradually drop into
hot oil and fry them filliping them few time to get uniform cooking in all
sides. It takes about 4 minutes to cook. You can fry about 3 -4 at times. I
like 3 no.
Once it cooked on all sides drain them using a slotted spoon
and remove the excess oil using a tissue paper.
Enjoy with your favorite tea or coffee. Tea will be deadly
combo.
Preparation time: 45 minutes
Yield: 12 no
Verdict: Yummy
Will you make it again: Yes I will
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