03 October 2015,11:32 by

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Makes :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Grind the roasted gram dal to make a fine powder.
  • Crush the garlic pods and keep it aside.
  • Wash the banana and trim the edges. Cut it into two horizontally and pressure cook in enough water for 4 whistles.
  • Once the pressure releases, remove the banana pieces and peel off the skin
  • Mash well the cooked banana.
  • Heat oil in a pan, Add fennel seeds and when it sizzles, add the crushed garlic pods and sauté till it changes color. Switch off the stove.
  • Add the red chili powder and sauté for 5 seconds to mix well. Add grated coconut and sauté in the heat of the pan itself till everything gets mixed well. Let the mixture cool completely.
  • Grind the above mixture well by adding little water.
  • Now add the mashed banana, salt and mix well. Transfer the ground mixture to a bowl.
  • Add the powdered roasted gram little by little and begin to knead with your fingers, crushing any thick pieces of raw banana.
  • Make small balls out of the mixture.
  • Wrap the balls with the strands of banana fibre and make a knot at the end (so that the balls does not separate out into the oil.)
  • Heat a pan with oil for deep frying. When hot ,drop 5 to 6 balls at a time and deep fry till golden brown. Drain onto a kitchen paper.
  • Serve hot with tomato ketchup.

Note: Un-tie the banana fibre strands before eating the kola urundai  or balls.


  • 100 grams Roasted gram / dahlia
  • 100 grams Fresh grated coconut
  • 2 Raw Bananas
  • 8 Garlic pods
  • 2 tablespoon Red chili powder
  • 2 teaspoon Fennel seeds
  • 2 sprig Curry leaves
  • 20 strands of banana fibre
  • Salt to taste
  • Idhayam Mantra Peanut Oil  to deep fry

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