Poornam Boorelu recipe

• Firstly, in a large bowl soak 1 cup chana dal for 2 hours. make sure to rinse the dal and then soak it.
• Drain off the water and transfer it to the cooker.
• Add 1 tsp ghee and 2 cups water.
• Pressure cook for 2 whistles or until the dal is cooked well.
• Mash the dal to smooth the paste. you can also grind the dal in a mixer if you prefer.
• Transfer the mashed dal to a large kadai.
• Add 1 cup jaggery and start to cook on medium flame.
• The jaggery starts to melt and combines well with mashed dal.
• Continue to cook until the mixture starts to hold the shape.
• Now add 1 tsp ghee and cook for a minute, or until the mixture starts to separate the pan. if the mixture is undercooked, then the stuffing will be sticky and will be difficult to make a ball.
• Transfer to the plate and cool slightly. make sure not to overcook, or else the stuffing turns hard.
• Now add ¼ tsp cardamom powder and mix well.
• Grease hands with ghee and makes ball-sized stuffing. you can store this stuffing in the fridge and prepare burelu when required.

HOW TO MAKE BATTER FOR BURELU:

• Firstly, in a bowl soak ¾ cup urad dal and 1 cup rice for 5 hours.
• Drain off the water and transfer it to the mixer jar. you can also grind the batter in the grinder.
• Now add water as required, and prepare a smooth thick batter.
• Transfer the batter to a large bowl. make sure the consistency of the batter is like idli batter, if the batter is thin then will be difficult to coat.
• Also, add 1 tsp sugar and ½ tsp salt. mix well. adding sugar will give a nice colour to burelu.
• Now dip the purnam into the batter and drop it into the hot oil.
• Deep fry on medium flame cooking uniformly.
• Fry until the burelu turns golden brown and crisp.
• Drain off the poornalu over the kitchen towel to get rid of excess oil.
• Finally, boorelu or burelu or poornalu is ready for prasadam.