1/2 cup cup black gram dal/urad dal/minappappu
1 cup rice
1 cup bengal gram/channa dal/sengapappu
1 cup sugar or 1 cup grated jaggery (adjust according to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Boorelu recipe

. Drain water from the black gram 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 bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape.
. Drain any left over water from the dal after its cooked. 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. You can deep fry a batch of two to three balls depending on the size of the vessel.
. Serve warm. Store in an air tight container as they last for at least two days.

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