This is a famous Andhra traditional festive food and one of my favorite of all. My mom is very famous in making this.
When I started cooking, I always thought this is one of the hardest recipe till I made it and believe me this is one of the easiest traditional recipe and every one loves it.
- 2 cups bengalgram ( Channa Dal / Senaga pappu)
- 1 ½ cup grated jaggery
- 1 tsp cardamom (elachi) powder
- 1 cup fresh shredded coconut (optional)
- 1 cup blackgram (Urad Dal / Minapappu)
- 2cups rice flour
- Soak rice and urad dal for about 6 hours.
- Grind this into smooth and thick batter, add little salt and keep it aside.
- Pressure cook bengalgram with just enough water (1: 2) for 4 whistles.
- Let the pressure cool off. Remove any excess water and mash it nicely (or can be mashed in blender). Add grated jaggery, shredded coconut, cardamom powder to cooked dal and cook it again stirring in between till it becomes a thick paste.
- Let the Dal mixture cool to room temperature. Make them into medium size balls.
- Heat oil in a pan, dip each sweet ball in the blackgram-rice flour mix and fry till golden brown.
- Serve them at room temperature or before eating, make a hole and fill it with two spoons of melted butter.
TIP- Sometimes, while being fried, these poornam boorelu may break if the consistency of the blackgram – rice flour mix is not thick ( It should be a thick batter).
To the remaining blackgram – rice flour mix add salt and green chili paste. Make medium size balls and fry in oil. They make great savory and go well with the sweet.