Poornam Burelu/Boorelu

 

                                                

                                               

Ingredients:

Outer Covering:

Rice - 1 1/4 cup
Urad dal - 3/4 cup
Salt  - Pinch
Water - to soak

Stuffing:

Channa dal - 1 cup

Jaggery - 1 1/2 cup

Coconut - 2 tbsp (grated)

Elaichi powder - a pinch

Method:

• Soak rice and dal separately in water.
• Soak for min 4 hours.
• Starin water and first blend dal to smooth batter.
• Don't add too much water.
• Add in salt and mix well.
• Now blend rice and add to dal.
• Mix well and set this aside.
• Batter should be smooth.
• I added little sugar to this and mixed well.
• Now in a bowl add in channa dal, little water and pressure cook.
• Pressure cook for 2 whistles. 
• Strain the water.
• It should'nt be mushy, but when pressed between fingers it should mash.
• Now to the pan add in jaggery and add little water.
• Let it boil in low flame till jaggery melts.
• Strain to remove impurities.
• Now add dal to pan, jaggery syrup.
• Add in coconut and elaichi powder and mix well.
• Cook in low flame till water content evaporates.
• Let it cool.
• Grease your hands and make small sized balls as in pic.
• Heat oil in pan.
• Dip each ball in batter and fry in medium flame.
• Yields 18 boorelu.
• Made this for ugadi.