#PoornamBoorelu or #Poornalu are a popular delicacy from Andhra cuisine made with Chana Dal, jaggery, Cardamoms, Urad Dal and Rice.<br />Poornalu is commonly prepared during festivals, weddings, and other special occasions. Most Telugu people speaking homes prepared this recipe for VARALAKHMI VRATHAM & DURGA NAVRATRI to offer as Naivedyam to the goddess<br /><br />Ingredients:<br /><br />For stuffing inside:<br />Chana dal - 1 cup <br />Jaggery - 1/4 kg<br />Cardamom Powder - 1/4 tsp<br />Oil for deep fry<br /><br />For covering :<br />Urad dal -1 cup <br />Rice - 3 cups<br />little salt<br /><br />Method:<br />For Batter:<br />- To prepare this recipe, start by soaking the rice and urad dal in water for 6 hours. Then, wash them a couple of times and put it in a grinder with a little water and grind it to form a smooth batter. The consistency should be little thicker than the dosa batter.<br /><br />For Stuffing:<br />- Wash chana dal and soak in water for about 30 minutes.<br />After 30 minutes cook chana dal in the pressure cooker or on the stovetop till it is soft.<br />- Put a thick bottom pan on the stovetop on medium flame. Then add boiled chana dal and jaggery.<br />- Continue cooking both of them on medium flame.<br />Keep stirring and press the chana dal with your ladle.<br />- Continue cooking until it gets thick. You should be able to make a ball with it.<br />- When it gets the right thickness to turn off the stove, add cardamom powder, give a mix and let it cool down.<br />- Make small lime size balls with all the stuffing mixture.<br />- Keep a thick bottom skillet on the stove on medium heat.<br />- Pour enough oil in the skillet for deep frying.<br />- Dip a stuffing ball in the batter, let it drip the excess batter and carefully drop the coated ball inside the oil.<br />- When they turn golden color on both sides it is time to take them out.<br />- Take them out into a paper napkin to absorb the excess oil.<br />- Repeat the same process to make all Boorelu<br /> Enjoy Boorelu with some ghee on it.<br />
