Poornam Boorelu Recipe -- How to make Purnam Burelu recipe

Hi friends Today's recipe is poornam boorelu recipe. Festival season is coming around in India, so here is the special recipe for the coming festivals. In this recipe I am going to give you poornam boorelu recipe and procedure. Poornam Boorelu recipe is very easy and smple. It is a sweet dish made specially during festivals like Varalakshmi Vratam, Dusshera, and Diwali. Of course we can make it on normal days also. Poornam boorelu are specially made during weddings and also they are offered to goddess Lakshmi as prasadam. SErve poornam boorelu with a little ghee on top of them.

Thank you all for visiting my website. hope you like all my recipes. Please like, share and subscribe to my easyvegrecipes YouTube channel for more recipe videos.

Poornam Boorelu Recipe -- How to make Poornam Boorelu
Author: Sailaja Angara
Preparation Time: 4 hrs
Cooking time: 30 Mins
Servings: 15 pieces

Poornam Boorelu -- A sweet served during festival season.

Ingredients:

1 Cup Bengal Gram/ Chana Dal

1 and 1/4 Cup Sugar

1 Tsp Cardamom Powder

1/2 Cup Fresh Coconut grated

3 Cups Rice Flour

1 Cup Maida/All Purpose Flour

Oil for Frying

2 Cups Thick Dosa Batter(optional)

Procedure:

1. Soak bengal gram for 3 to 4 hours.
2. Grind it to a fine paste, do not add water while grinding.
3. The moisture and wetness in the dal itself is suffiecient.
4. It should thick and stiff.
5. Pressure cook the grinded bengal gram paste for 3 whistles.
6. Allow this to cool enough to handle it. Mash it immediatley to get powdered texture.
7. Add sugar, cardamom powder, grated fresh coconut even when the cooked bengal gram is warm.
8. This action would melt the sugar and gives perfect texture to the poornam.
9. Now mix all the ingredients thoroughly and make small lemon sized balls of the poornam.
10. In a mixing bowl take thick dosa batter, add 1/2 cup of water and mix it well.
11. The batter should be medium thick, pouring consistency.
12. In a mixing bowl add Maida and rice flour and mix them well.
13. Add water and mix it well to make a ladle pour batter.
14. We can use fresh dosa batter without adding salt. But the batter should not be fermented.
15. Add little water to the dosa batter and make it loose. Use this as dumpling batter.
16. Heat oil in a kadai.
17. Drop each chana dal in the batter. Roll them in the batter and slowly drop in the hot oil.
18. Fry them till they turn golden brown in a medium to high flame.
19. Serve Poornam Boorelu with a little ghee on top of them.