2014 Summer is keeping me crazy busy with activities and fun and outings etc., so could not post these recipes on time, but now a days believe in “Better Late Than Never”. 🙂 I decided to make these items (Paalu Undurallu and Poornam Boorelu) along with Black Senagala Guggillu (black chana) and if time permits some mixed rice as well. But it was as usual a crazy busy day. I managed to come home early, but could not complete all of them in time. So skipped making mixed rice. After making all the recipes, it got dark and was tired as well. So could not manage to get good pics. But totally was happy that, both the recipes came out so perfect and tasty. I am making it for the first time and these boorelu are usually deep fried, but I tried the shallow fry method in a ponganalu (paniyaram) vessel. So it took more time, but I was so happy to escape from a chance of deep frying, as I can eat more. 😉 I always say that I would prepare these recipes again and post better pictures, but I am noticing that I never get to that point. So this time I am not going to mention so, so lets see. 🙂
I made these boorelu with dosa/idli batter, you can use this method, which is definitely a easy one of make with maida/all purpose flour.
Poornam Boorelu Recipe:
3-4 cups Dosa/Ildi Batter
1 cup Chana Dal
1 cup Jaggery
3/4 tsp Cardamom powder
2-3 tbsp Ghee
1. Soak the chana dal for about 3- hours and cook them in pressure cooker for two whistles with sufficient water, it should not be too mushy but just until you can see the dal and when pressure it should mash.
2. I used powdered jaggery which need not be melted and drained for any sand, so I directly used it.
3. In the same pressure cooker with dal or take a heavy bottom sauce pot, add the daal, and jaggery and cook it until the jaggery gets thick and the dal will turn color, keep stirring else it will burn in the bottom of the pot or cooker. Add the cardamom powder and mix well. This will take probably a good 20 mins or more.
4. Off the flame and allow the pooram to cool down.
5. Later make small balls or the size that will fit into the vessel you are going to fry it. I used the ponganalu vessel so I made small balls.
7. Dip each pooram ball into the dosa/idli batter and with a spoon drop it gently in each hole and repeat in all holes. If needed to coat the balls completely add more batter from top, but make sure it does not overflow.
8. Cook it for about 3-4 mins each side. Flip it with a help of wooden stick or a fork.
Paalu Undurallu Recipe:
To make Undurallu:
1 cup Rice Flour/Idiyappam Flour
2 cups Water/Milk
1/4 tsp Salt
To make Paa1:
1 cup Jaggery
2 1/2 cups Milk
1/2 cup Water/Milk
1/4 tsp Cardamom Powder
Note: You can also add Coconut milk
1. In a pan add water/milk and salt, bring it to a boil, add the rice flour and off the flame.
2. Mix it well with a wooden spoon, making sure that there are no lumps.
3. Allow it to cool a bit, now dip your hands it either oil or water and make small size balls and place them in a plate and cover with a damp cloth until you make the paal.
1. In a sauce pot add milk and when it comes to a boil add the jaggery. I used powdered jaggery, so didn’t had to make a syrup out of it (I meant didn’t have to melt it and strain it for sand/dirt).
2. You can also reduce the milk to half, if you want more thicker version of the paal, but make sure you don’t add the rice balls before reducing the milk.
3. Now add the rice balls and cook it for more 5 mins and off the flame and let it cool a bit.