No Telugu household goes without making this sweet Boorelu or Poornalu which is loved by many. This sweet is famous during festive occasions especially for Ugadi and also in traditional Hindu marriages. It takes a day to prepare but is surely worth waiting a day for this delicious sweet and it just melts in the mouth. It is made by mixing cooked chana dal with jaggery, dipping in urad dal & rice batter, deep frying in oil.
- 1/2 cup cup black gram dal/urad dal
- 1 cup rice
- 1 cup bengal gram/chana dal/senagapappu
- 1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
- 1/4 cup fresh grated coconut (optional)
- 3/4 tsp cardamom powder
- Salt to taste
- Oil for deep frying
- Wash and soak Urad dal, rice for 4-5 hrs or overnight. Drain off the water and blend them into a fine thick dosa batter.
- Wash and soak the chana dal for a minimum of 2 hrs or even overnight.
- Add the soaked chana dal to a pressure cooker, add water just up to the level of dal and cook them for 5 whistles.
- Now smash the dal with a spoon or spatula to a smooth texture.
- Add jaggery and cook by stirring continuously until jaggery melts and mixes well with dal.
- Add cardamom powder and cook until all the moisture evaporates.
- When the dal is cooled down, make small lime sized balls and keep aside.
- Then, heat oil in a kadai or deep-frying pan.
- Now, take one of the prepared balls, dip it in the dosa batter, and drop it in the oil by sliding slowly.
- Fry them on a medium flame by stirring now and then until golden brown color on all the sides.
- Drain them on the tissue paper and serve them hot and crunchy.
- Serve them by adding ghee to have that extra punch
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