If you are using jaggery, dissolve jaggery in warm water.
1/2 Cup Jaggery, 1 Cup Water
When jaggery water mix cools down, add whole wheat flour and fennel seeds.
1 Cup Whole Wheat Flour/Atta, 1-2 tsp Fennel Seeds
Mix well lightly first, take care no lumps are formed.
Beat the batter very well, till light and fluffy. You will need some muscle power. You may add 1/4 tsp of baking soda to it. I do not add it.
Try to pull the batter from the container, it should not break in between. If it breaks beat it more. It take approx. 10-15 minutes.
Keep aside the batter covered for 10-15 minutes.
When making Pue for festivals or Pooja, these are fried in Desi Ghee. You can fry these in any good vegetable oil also.
Heat oil in a kadhai or pan for frying.
Oil for Frying
Test to check whether oil is hot enough for frying, drop very tiny portion of batter in oil, it should sizzle and rise immediately.
Wet your hands lightly with water. Take small portion of batter, small than lime sized, and drop in medium hot oil.
Fry till light brown and serve hot. These taste nice even when not warm. Stay good for 1-2 days, and can be reheated in oven or Otg. Do not reheat it in microwave.