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Boorelu
Madura Joshi, a creative writer, self motivated social activist, dancer, actress, designer and I think I will be needing more such words to describe her!
Ingredients
For Outer Layer
- 50gms (1/4 cup)
For Filling
- 1 cup
- 1 cup
- 1/4 cup (optional)
- 3/4 tsp
Method
- Wash the urad dal and soak it for 4 to 5 hours in a big vessel.
- Drain the water and grind it into a fine paste. Add little water (1 tsp) if needed.
- Check the batter consistency. It should be almost as thick as Dosa Batter.
- Add little salt and keep the batter aside.
- Pressure cook the chana dal with enough water.
- Mash the cooked chana dal properly or simply grind it into a smooth paste.
- In a pan, cook the jaggery and then add the chana dal into it. Cook on low heat.
- Add cardamom powder and grated coconut to it.
- Cook the mixture until it becomes a thick paste.
- Once cooked, mash the mixture again lightly. (You will know that the dal is finely cooked, once it starts leaving the sides of the pan.)
- Allow it to cool down.
- Divide into equal portions and make small balls.
- In a frying pan, heat the oil.
- Coat these balls with the thick urad dal batter on all its sides and then fry them in oil until golden brown in color.
- Drain the excess oil on a kitchen towel and then serve hot to your guests.
Image Courtesy: susrecipes.blogspot.com
- 4 to 8 hours
- 30 minutes
- 8
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