Poornam Boorelu

Boorelu, one of the most popular traditional sweet prepared  for festive occasions. There are two main variations. The filling can be prepared Channa dal(poornam boorelu) or Moong dal(pesarapappu boorelu).
The filling can be prepared by jaggery or sugar and the flavor is enhanced with grated coconut and cardamom powder.
The filling is dipped in batter made with a paste of urad dal and rice flour. The ratio of urad dal and rice and be based on the crispness required. For those who want soft and less crispy outer cover can decrease rice flour in the batter.

Ingredients:

For Outer Covering:

1. Urad dal  -  1/2 cup
2. Rice  -   1 cup
3. Salt  -  1/4 tsp or to taste

For Stuffing:

1. Chickpeas/Channa dal -   1 cup
2. Jaggery -    1 cup(grated or powdered)
3. Cardamom powder  -  1/2 tsp
4. Coconut -   2-3 tbsp or to taste(shredded)
• Oil/ghee  -  as needed.

Pressure cook Bengal gram for 1-2 whistles with just enough water to cover the dal. The dal should be just cooked and hold shape.Drain the dal  and use the left over water  for making Rasam.

Alternatively, you can cook the dal in vessel until the dal is cooked and holds the shape.

 Add jaggery or sugar to the dal and grind them together till it blends well. Mash the dal with a spoon or potato masher.

In a heavy-bottomed vessel, add a tsp of ghee/oil and add grated coconut , ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Add cardamom powder and mix well. Turn off heat and cool.

Shape the ground paste into small balls of 1inch diameter in size.

Meanwhile, drain water from the black gram dal and rice and grind to fine paste adding very little water. 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.

Enjoy them hot by adding  ghee...