When We say kola urundai, one could immediately remember the mutton version. Mutton kola urundai is quite popular in the region of chettinad and its surroundings. but, as far as I have remembered, Kola urundais are first made with raw banana before the mutton version gets popular. I first ever tasted the kola urundai in Maplai restaurent, chennai. luckily, they mentioned a short description about how it was made. based on it, I created my version.
It is deep fried in oil. However, you can shallow fry it as well using an appe pan. I have tried both and taste wise there was no difference but the deep fried version stayed crisp for longer time than the shallow fried one. Make sure to choose the firm, fresh raw banana for making this recipe.
Basic Information:
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: 15 to 20 kola urundai
Ingredients:
Raw Banana – 1
Ginger – 3 cloves, chopped
Garlic – 1 inch, chopped
Green Chillies – 2
Small Onion – 10
Coconut – ½ cup
Coriander leaves – 1 tbsp
Gram Flour – ¼ cup
Rice flour – ¼ cup
Salt – to taste
Fennel seeds – 1 tsp
Oil – for deep frying
Video Recipe:
Method with Step by Step pictures:
1) Cut the raw banana into three pieces and pressure cook it for 2 whistles. Increase the whistle based on the banana variety you use.
2) Once cooked, cool down the banana, peel the skin of it. Grate it or chopped into slices.
3) Add this cooled, chopped (or grated) banana into a mixer jar. Add ginger, garlic, small onion, green chillies coconut and coriander leaves. Blend it to mix well.
4) Transfer the blended mixture to a bowl. Add gram flour, rice flour, fennel seeds and salt. Mix well and knead it till it forms a smooth lump. The mixture would be initially very sticky but forms a smooth dough kind of lump when we start kneading it. Use oil if needed for smooth dough.
5) Apply oil in both the hands, pinch an amla size balls and make a smooth round shape as soft as possible. Repeat it for the rest of the dough. Do not press the balls too much.
6) Heat oil in pan. When it is hot, add 5 or 7 balls(based on the quantity of oil) and deep fry it.
7) Make sure the flame is in medium to high for even cooking. Deep fry till the balls become golden brown.
8) Once done, drain the excess oil using paper towel.
Serving Suggestion:
1) Raw banana kola urundai is a great appetizer. It can be served as a side dish during the main course lunch.
2) It can also be served as a snack for evening or as an after school snack.
Lunchbox Idea:
Lunchbox Idea from this recipe is below. I packed it with little Millet bisibelebath, Stir fried amaranth leaves, Raw banana kola urundai, Curd and applam.
Notes:
1) You can skip the coconut if you want.
2) Increase or decrease the rice flour and gram flour just enough to make a dough. it acts as a binding agent.
3) Make sure not to miss the fennel seeds which plays a major role in this dish.
