Umber

  

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