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Poornam Boorelu

16 Jan

Poornam Boorelu


Rice 3 cups
Urad Dal 1 cup
Salt a pinch
Oil for deep frying

For the filling:

Chana Dal 1 cup
Jaggery 1 cup
Cardamom 1 pod

Method of preparation:

Wash rice and urad dal thoroughly.
Soak rice and urad dal together for 5 hours.
Bruise the cardamom and remove the black seeds from inside.

Wash and boil chana dal in 8 cups of water.
Remove onto absorbent paper when dal is just cooked.
Pat them dry or leave it to dry for few mintues.
Then grind the cooked chana dal along with jaggery and cardamom seeds into smooth paste without adding any water.
Make small 1-2 inch balls out of the above chana dal mixture and keep aside.

Grind the soaked rice, urad dal and salt into smooth and thick batter adding minimum amount of water.

Heat oil in a wok on medium heat.
Dip the chana dal ball in rice and urad dal batter to coat it completely.
Slowly drop the coated chana dal ball into hot oil.
Repeat the process until the wok is almost full.
Fry them until golden brown by turning up and down occasionally.
Remove onto absorbent paper.
Fry the remaining chana dal balls by dipping them in urad dal and rice batter.
Serve hot with a dollop of ghee on top.

Notes: Instead of soaking rice and urad dal, you can soak and grind urad dal and mix it with rice flour. Make sure to keep the batter aside for an hour before using it.