- In a large bowl soak 1 cup chana dal for 2 hours. make sure to rinse the dal and then soak. drain off the water and transfer it to the cooker. add 1 tsp ghee and 2 cup water. pressure cook for 2 whistles. mash the dal to smooth paste. transfer the mashed dal into 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, transfer to the plate and cool slightly. now add ¼ tsp cardamom powder and mix well. grease hands with ghee and makes ball sized stuffing. In a bowl soak ¾ cup urad dal and 1 cup rice for 5 hours. drain off the water and transfer it to the mixi jar. now add water as required, prepare a smooth thick batter. transfer the batter to a large bowl. also, add 1 tsp sugar and ½ tsp salt. mix well. now dip the purnam into the batter and drop it into the hot oil. deep fry on medium flame. fry until the burelu turns golden brown and crisp. drain off the poornalu over the kitchen towel to get rid of excess oil. Serve.
Polem burelu
#myrecipe
By Chandana Guptha
Feb, 22nd
589
Servings
4 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- Chana dal
- Water
- Ghee
- Jaggery
- Cardamom powder
- Urad dal
- Rice
- Sugar
- Salt
- Oil
