Poornam boorelu or poornalu are a popular delicacy from Andhra Cuisine made with chana dal, urad dal, jaggery and rice. Poornalu are commonly prepared during festivals, weddings and other special occasions like Varalakshmi Varatham to offer as naivedyam to the goddness.
Cook chana dal with water in pressure cooker for 4 -5 whistles. The dal must still hold shape and when mashed it must turn soft. Drain off the dal in a colander.
Add dal to fry pan
Then add ghee. Mash the dal to smooth mixture. We can also blend the mixture in a blender too.
Add jaggery to a mashed dal. Mix them well.
Cook till the water evaporates completely and the dal looks dry and comes together.
When it cools down make small sized balls.
Making Outer Layer
Drain the water in rice and dal .
Add little salt and little water to a blender. Blend little coarse. Adding too much water will make the batter runny.
The consistency should be like thick dosa batter. . Adjust the salt and add baking soda.
Heat oil for deep frying
Dip the dal ball into batter and coat it well.
Drop one ball each time carefully into hot oil.
Do not disturb for a min to prevent breaking. Fry till golden on a medium heat.
Repeat frying Poonam boorelu until golden.
Serve with hot ghee and enjoy.
Notes
In case your batter becomes runny, you can save it by mixing little rice flour to the batter and bring it to the right consistency. Rice flour must be at a room temperature.