- Combine urad dal and rice in 3~4 cups of water. Soak for 4~6 hours. Drain and grind to a smooth batter using enough water. Batter should have the consistency of heavy cream. Set aside. Prepare the Filling: Combine chana dal with water and cook in the pressure cooker.Drain well and reserve. Cool the cooked dal and mash it into a paste. In a medium size heavy bottom pan on medium heat, cook jaggery until melted. Add the mashed lentils and cook till the mixture comes together and is not sticky anymore. Add coconut and cook for 1 more minute. Turn off the heat and let the mixture cool for 10 minutes. Then divide the filling into equal size balls. Place them on a plate to cool completely. Heat oil in a medium size heavy bottomed wok. Take one filling ball and dip it in the covering batter. Roll it to cover evenly with the batter. Remove and gently slide it into the hot oil. Cook, stirring occasionally, until boorelu are golden brown on all sides. Serve warm.
Burelu
#myrecipe
By Sai Charan
Mar, 30th
518
Servings
4 persons
Cook Time
50 minutes
Ingredients
6
- 8
Ingredients
- Urad dal
- Raw rice
- Salt
- Chana dal
- Water
- Jaggery
- Coconut
- Cardamom
