Subhadrika Sen
Scrape the pulp out of the taal or Palmyra fruit.
Strain the pulp with a sieve so that no fibrous element or seeds are used.
Mix this pulp with rice flour or semolina, coconut, jaggery / sugar and cardamom.
Rest this mixture for a while.
Heat oil in a pan and turn it to medium heat.
Drop this batter in circular forms and deep fry. The forms may not be strictly symmetrical.
Drain the oil and it is ready to be served with a dip of your choice.