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Tuesday, August 24, 2010

Poornam boorelu/poornalu

 Ingredients :

 sweet balls
  • Chana Dal - 1/2  cup
  • Jaggery- 1/2 cup
  • Elaichi(cardamom) powder - 2 tsp
For the batter

(  Batter should be as thick as you can  but not watery)
  • Rice -1 cup
  • Urad dal (Minapappu) - 1/2 cup
Method :

 Wash and soak rice and urad dal in water for about 2 hrs.

 Soak chana dal for about half an hour. Pressure cook dal in 1/2 cup of water till 1or2 whistles . Set Aside.

 Grind rice and urad dal to smooth paste adding sufficient water. It should be ground to thick dosa batter consistency. Set aside for 4-5 hours.

Heat a kadhai, add cooked dal, jaggery, elaichi powder and on medium heat keep stirring till the dal turns thick enough to make a ball. Stirring continuously helps dal not to stick to the pan

Allow the paste to cool. Grease your hands with oil or ghee and roll the paste to small size balls.

 Add salt to the fermented batter. I prefer adding sugar over salt to the batter. Adding sugar gives a mild sweet taste when compared to adding salt.

if you are adding sugar insted of salt better take required amount of batter,do not add sugar in whole batter bcs you can use left over batter later,add sugar just 1 tsp.

  Heat oil in a deep pan.After oil get ready, Dip each ball into the batter, so that it evenly gets coated.

Drop them gently into oil and fry them till golden brown.

Remove from oil, drain on a kitchen paper to remove any excess oil and serve.

Ido this item for varalakshmi vratham,ganesh chathurdi,sankranthi etc big festivals ..

 Note: Left over batter can be used to make dosas. .


1 comments:

Priya said...

It has been ages i had them, makes me drool.

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