PURNAM BOORELU

INGREDIENTS:

Channa dal (senagapappu) - 1 cup
Jaggery - 3/4 cup crushed
Sugar - 1/4 cup
Urad flour - 1 cup
Rice flour - 1 cup
Cardamom powder - 1 tsp
Fresh grated coconut - 1/4 cup (optional)
Salt - pinch
Oil - for deep frying

PREPARATION:

1. Pressure cook channa dal using enough water to cover the dal.
2. Drain any left over water from the dal after its cooked.
3. Mash dal, add jaggery and sugar to it and cook it again stirring continuosly till it becomes thick paste.
4. Add cardamom powder, fresh grated coconut and mix well.
5. Turn off the stove and let it cool. Make them into small lemon sized balls. Keep them aside.
6. Take a bowl and add urad flour, rice flour and pinch of salt. Mix with water and make a thick batter.
7. Heat oil in a pan, dip each ball in batter and let it coat evenly and place in the oil. Deep fry until golden brown.
8. Three to four balls can be fried at a time.
9. Take out boorelu and place them on a paper towel.
10. Let it cool and store in an air tight container.
11. Serve warm.
12. To the remaining urad flour and rice flour mix, add salt, green chilli paste and onions.Mix well.
13. Make medium small balls and deep fry in oil till golden brown.
14. Take out and place them on a paper towel.
15. Serve hot with any chutney.