Ghari and Umbari both are deep fried fritters prepared especially on shraddha/Death Annniversary or known as Varshik in konkani.
Ghari is a savoury version prepared with urad dal and Umbari is a sweet version prepared with rice and jaggery. They are dropped in small quantity in oil and fried in batches particularly by the daughter in laws of the house. Ghari is fried first and later umbari so that the sweet flavour in the umbari does not mix with the ghari. The batter or the fried ones should not be tasted until the pooja is performed.Here is the recipe for both which is followed in & around Mangalore .
Ingredients for ghari:-
- Urad dhal – 1/2 cup
- Jeera – 1 tsp
- Salt to taste
- Oil – for deep frying
Soak urad dal for 1-2 hours and then grind to a fine paste adding very little water.Remove the ground batter in a bowl,add jeera and salt.Mix well.
Heat a kadai with enough oil to deep fry the ghari’s. Drop small blobs of the batter one by one and deep fry until they turn golden colour.
Remove them when they are done.
Ingredients for Umbari :-
- Coconut – 1/2 cup (grated)
- Banana – 1 or 2 nos (kadali/rasabale/small variety banana)
- Rice flour – 1/4 cup
- Jaggery – 1/4 th cup
- Salt – a pinch
- Oil for deep frying
- Grind grated coconut along with banana, jaggery and salt to a not so fine paste.Do not add water while grinding.
- Remove this in to a bowl and add rice flour little by little and mix well to adjust the consistency of the batter.
3.The consistency should be thick
4. Drop little blobs of the batter in oil already used to fry the Ghari, Turn over the umbaris on the other side to get the brown colour evenly .
Remove when done
Be careful while adding water while grinding both the batters.If they are watery they either tend to absorb oil or stick to the bottom of the pan while frying.
2 replies to “Ghari ani Umbari (shraddha Preparation)”
Very nicely explained. Thanks it's helpful
Thx for this.. will save it.. i just got it 2 days late.