| Recipe Name:
Boorelu |
| |
| |
| Category:
Indian Regional |
Sub Category:
Andhra |
|
| Prep Time |
Cook Time |
Serves |
| 15 mins |
30 mins |
8 |
|
| |
|
|
| |
Ingredients: |
| Black gram dal/Urad dal |
|
1/2 cup |
| Rice |
|
1 cup |
| Channa dal |
|
1 cup |
| Sugar |
|
1 cup |
| Fresh grated coconut |
|
50 g(optional) |
| Cardamom powder |
|
3/4 tsp |
| Salt to taste |
|
|
| Oil for deep frying |
|
|
|
|
| |
Method: |
- Drain water from the Chana dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.
- Cook Chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.
- Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.
- Add grated coconut, cardamom powder and mix well. Shape small bite sized balls.
- Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.
- Serve warm. Store in an air tight container.
|
| |
|
| |
|
| |
Sign In
Sign Up
