Poornam boorelu is a delicious treat with a golden hue, with crunchy outer texture and softer inside. A must have sweet for the South Indian festivals.
Ingredients for the batter
1/2 cup black gram /urad dal
1 cup rice
salt to taste
Ingredients for the Poornam
Channa dal/sengapappu – 1 cup
Grated jaggery – 1 cup(adjust according to your choice)
Fresh coconut pieces (optional) - 1/4 cup
Cardamom powder - 3/4th tsp
Oil for deep frying
Method:
Wash and soak the rice and urad daal for 2 hours.
In the mean time cook chana daal with 2 cups of water. The daal should be just cooked and hold shape. Drain any left over water from the dal after its cooked.
Continue cooking the chana daal by adding jaggery.
Once the water gets evaporated completely and it appears like a thick mixture, use a masher to mash them together till it blends well. Allow it to cool down.
Add the chopped coconut pieces, cardamom powder and mix well. Shape small bite sized balls
Now prepare the batter by draining the water from Urad daal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. To test the thickness, dip a spoon and when we lift it, the spoon should be coated well with the batter. Add a pinch of salt and mix well. Leave aside covered.
Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown under medium flame.
Serve warm with a stream of ghee…
.hmmm…. yummy for my tummy…my little one said…
well made!
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