Poornalu / Poornam Burelu

Poornalu,  boorelu or poornam burelu  is a traditional Andhra sweet made during  festivals and weddings. It is made of jaggery and dal mixture dipped in rice and udad dal  batter. Often served with hot ghee on top. Poornalu is also called as suyyam, seeyam,sukhiyan,sugeelu or sugunta in other parts of South India.

This recipe goes to week 4, day 1 of Blogging Marathon 110 under the theme " Make April Special Festival Food".

Ingredients:


Chana dal 1 cup
Udad dal 1/4  cup
Rice 1 cup
Jaggery 3/4 cup
Cardamom powder 1/2 tsp
Oil 


Preparation for filling :


Wash and soak chana dal for 2-3 hours.
Presser cook chana dal with very little water.
If any excess water is left after cooking dal strain it to remove the excess water.
Mash the dal completely add jaggery and cook in a non stick pan on low to medium flame until the mixture stiff dough.
Make small lemon size balls out of the chana dal dough and set aside.


Preparing batter:


Wash and soak udad dal and rice together for 8-9 hours.
Grind the udad dal and rice to a smooth paste.
Add little salt to the udad dal batter. No need to ferment the batter.


Preparing poornalu:


Heat oil in deep frying pan.
Dip the chana dal balls in udad dal batter and drop them slowing in oil.
Fry on medium heat until the poornalu turn golden brown and crisp.
Remove and place them on kitchen paper towel to remove excess oil.
Serve hot or at room temperature with some ghee on top.

Check to see what my fellow bloggers are cooking for Mega Marathon 110.