This is a local tea shop favourite of mine since childhood. Today I was craving for this & I have finally made it.
Chapathi flour / Atta – 11/2 cups
Salt – a generous pinch
Powdered cardamom – a generous pinch
Baking soda – 1/2 tsp (/ use 1/4 tsp baking soda + 1 egg)
Well ripe banana ( I used Chiquita ) – 2 no.s, mashed well
Jaggery – 1 cube/ 1/2 cup
Sugar – 2 tbsp
Coconut cuts – 1 tbsp, fried in ghee till they turn golden brown
Water as needed to make the batter
Melt the jaggery adding 1/4 cup of water & strain it to remove any particles. Let cool.
Add the powdered cardamom, sugar, salt, baking soda, roasted coconut cuts & well mashed bananas to the melted jaggery & mix well. Add the flour & mix. Now add enough water to make a thickish batter (should be thicker than the idly batter). Keep this batter aside for 30 minutes to 1 hour.
Heat 2 inches of oil for deep friying. When it becomes steaming hot reduce heat to low ( otherwise your cakes will brown without the inside getting cooked) & put little portions of the batter into the oil ( you may dip your hand in water before this, the batter will be sticky). Fry till both sides turn brown. As you fry the undamporis you will find that they will automatically shape them into balls.
Drain on paper towels. Serve with tea/ coffee. Enjoy the great taste of these Naadan Cakes!!!