Boorelu

Boorelu

This one is famous sweet in Andhra households. I was jumping with glee when it came out more than alright  not perfect though. But I just calculated the measures of ingredients using my instincts . I made it for the first time and I was more than happy seeing the outcome. Here is the recipe

INGREDIENTS :-

Chana dal :- 2 cups (soaked for an hour)

Jaggery :- 1 1/2 cup

Ghee :- 1 tablespoon

ilaichi :- 1-2

Coconut :- scraped (3 teaspoons, optional)

Oil :- for deep frying

For batter :-

Urad dal :- 2 cups

Rice :- 1 1/4 cup

Fenugreek seeds :- 1 teaspoon.

METHOD :-

Batter :-

1. Soak Urad dal, rice and fenugreek seeds over night and grind them into smooth paste (in dosa batter consistency , add bit salt . The remaining batter after making boorelu can be used for making dosas, keep aside.

Stuffing :-

1. Pressure cook chana dal  , remove excess water and mash it to smooth paste. Do not add water after its boiled.
2. Take a deep frying pan add ghee, add crushed ilaichi, add the jaggery and allow it to melt. You can see bubbles coming out of the melted jaggery, at this stage add mashed chana dal and mix well stir continuously till it mixes well. If using coconut, add coconut at this stage.
3. Make Sure it doesnt stick to the pan.
4. Simmer it with open lid for few minutes till the mixture hardens a bit, remove from the flame and cool it.
5. Heat oil in a deep frying pan, add enough deep so that the frying balls don’t touch the bottom of pan.
6. Now after it cools make it into balls shape dip in the batter, coat a bit and add it slowly into the pan . be careful while dropping the stuffed balls into oil , sometimes they explode.
7. Fry them well.