Monday, December 12, 2016

Sweet Bonda Recipe | Wheat Flour Unniappam | Fried Whole Wheat Banana Cake | Kerala Bonda | Tea Stall Sweet Bonda | Undampori | Christmas Special Recipes

The tea stall unniyappam brings me so many childhood fond memories of my native. My grandfather, while returning home after his evening walk brings me a pack of unniyappam, parippu vada or omapodi from the nearby tea stall. My grandmother, mom and I relish it with evening coffee. It tastes so yum and still I can feel its taste. When I was planning for Christmas recipes, this snack comes to mind since mum used to make it during our Christmas vacation. I tried this a month ago when our friends visited us and they gave us a thumbs up. I have few more traditional Christmas snacks from my native that I will be posting it soon. Let us see the step-by-step preparation:
Wheat flour - 2 cups
Small banana - 4 or Large Banana - 2
Jaggery(grated) - 3/4 cup
Sliced coconut - 1/4 cup(cut into small pieces)
Cardamom powder - 1/2 tsp
Ghee - 1/2 tbsp
Baking soda - 1/2 tsp
Salt - a pinch
Coconut oil - to deep fry
1. Dissolve the grated jaggery in a little water(1/4 cup) by heating it. Then strain the impurities. 
2. Peel the skin of the banana and mash it well with a fork. Fry the coconut pieces in ghee, until it is golden brown.
3. In a mixing bowl, add the wheat flour, salt, baking soda and cardamom powder. Along with this add the fried coconut and mashed banana.
4. Now add the dissolved jaggery solution and mix it all together. Add required water and form a thick sticky dough. Allow it to ferment for about 2 to 3 hours. The batter is sticky and hence we need a bowl of water to dip our hand while making bonda.
4. Heat oil in a kadai over medium flame. Dip your hand in water and take a small portion of the dough. Shape it into a lemon sized ball and carefully slide the balls into the hot oil. Fry the bonda until it turns dark brown colour. The bonda will brown faster leaving the inside portion uncooked. So fry it in low to medium flame, for completely cooked brown bonda.
5. Drain it in the tissue paper and serve it warm with evening coffee.
This sweet bonda with Parippu Vada or Omapodi makes a yum combo for evening coffee/tea.
Points to remember:
  • Make small sized bonda and cook it in low to medium flame, else the inside of the bonda will not be cooked properly and the outer portion will be browned quickly.
  • The dough should be a little thick to get the sweet stall kind of dense bonda. However, you can add more banana and make the dough a little gooey and watery to get soft airy bonda. If you prefer airy bonda, then you can pour the batter using a ladle while frying.
  • Don't over crowd the bonda while frying. 
  • Adjust the jaggery as per your sweet preference. Don't skip sliced coconut. It gives nice crunchy feel to the bonda.
  • In my native, we use palayamkottan banana for making this bonda. It is a small vareity one and it tastes good.
Warm Regards,
Happy's Cook - Divya

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