Thursday, October 1, 2009

Poornalu ( booralu)

We need:


Chana dal 1cup
Dosa batter cups
Coconut powder 1/4 cup
Elachi powder 1sp
Jaggery 1cup
Oil to deep fry


Method:


Soak chana dal for 4 hrs and boil in cooker with water just enough to cover the dal.
Drain water and mash it.
In a sauce pan add mashed dal and grated jaggers.
Saute for 2 mits and add coconut and elachi powder.
Keep stiring it till the mixture thickens.
Cook on medium or low flame.
Cool and make as small balls as shown below.
Now dip these balls in dosa batter and deep fry till golden brown.
Be careful while frying as these may tend to popup.
Remove from stove and serve hot or cold.

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