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Undalakalu is a tradition snack prepared in Mangalore, especially in the Havyaka community. Brined jackfruit sheaths are ground with little rice to make a dough. A small piece of copra is stuffed into small portions of the dough to make small balls and then deep fried until crisp.
Ingredients:
Raw Jackfruit sheaths, pickled (preserved in salt water) – 6 cups
Rice – 1/2 cup
Butter – 1 lemon sized portion
Cumin Seeds – 1 1/2 tsp
Method:
- Soak jackfruit sheaths in water for 30mins.
- Remove the water and again soak in water. Repeat this until all the salt content from the sheaths is removed.
- Soak rice in water for 30mins.
- Cut copra into small squares of 1/2cm in size.
- Squeeze out water from jackfruit sheaths.
- Grind these jackfruit sheaths, rice into smooth dough.
- Add cumin seeds and grind for 2mins.
- Take a mixing bowl and mix this dough with butter. Knead well.
- Take small portion of the dough; enough to make cherry-sized roundels.
- Slightly flatten that small portion of the dough with your palm and place a copra piece in the centre and roll between your palms to make small roundels.
- Make around 20 such roundels and seep fry in oil.
- Repeat steps 8-10 with the remaining dough.
- Store in air tight container.
