Posted By : Joanna D'souza
Umber is a
Traditional Sweet Dough Fritters popular with East Indians , Koli’s
& Maharastrians
Traditionally Made Of Ripe Targola Pulp , But to
obtain Targola Pulp at times is very tedious and difficult Hence our ladies over
a period of time have come up with their own invention and creativity with the addition of various ingredients such as Cucumber ,
Targola , Banana ,
This Sweet dough
Fritters is an evening time Sweet which is enjoyed along with evening Tea ,
This Umber is best served and enjoyed when it comes out of frying pan while its
still warm
Ingredients
Required :
½ kg Rice Flour ( some even use wheat flour so
this is optional , in my case I use Rice Flour )
1
Handful White Teel ( Again here some use Khus- Khus , in this recipe I
use only Teel
1 Big size Finely grated Gauti
Cucumber ( Gauti means Local farm fresh )
3 to 4 pieces of Regular small size grated Cucumber incase you don’t
find Gauti Cucumber
The original Umber is made up of
Tadgola / Targola we call it Ripe Palm Fruit and Traditionally we have to use
Targola Ripe fruit pulp but since it's not so easily available , Cucumber is
the next Option
½ Finely Scrapped Fresh Coconut
¼ kg Jaggery
1 teaspoon Elaichi Powder
2 cups Boiled Water
1 Liter Oil For Deep Frying
Method Of Preparation :
Place a vessel on Gas burner
On medium flame
Boil 2 cups of Water
Add jaggery and dilute it
Then add up rest of the
ingredients such as Teel, Scrapped Coconut , Grated Cucumber or Targola Pulp
Then finally add your 🍚 Rice or Wheat Flour
Let this flour cook for 3 minutes
Poke the flour with wooden stick
or chopstick while it's cooking
Then slowly stir the Umber dough
Then transfer it over Parat or Big
Size Thali
At this point add Elaichi Powder
Then knead this Flour to smooth
dough with the help of Water
And Roll out with the help of Dry
Rice or Wheat Flour
Thicker then chapati
Cut into Rounds with Cutter or
Steel Wati or Glass
Deep fry them in hot Oil until
golden brown and serve while it's still Hot
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