Poornam Boorelu/ Suyyam

  

 Ingredients

For the Poornam (filling): 

½ cup chana dal  soaked 2 hours

½ cup jaggery grated

2 tbsp fresh grated coconut

½ tsp cardamom powder

1 tsp ghee

For the Batter (outer cover):

½ cup raw rice soaked 4–6 hours

¼ cup urad dal soaked 4–6 hours

A pinch of salt

 Oil for deep frying

Method

Pressure cook chana dal with 1 cup of water for 3 whistles until soft. Drain completely — no water should remain.

Mash the dal smooth. Heat ghee in a pan, add mashed dal and jaggery. Cook on medium heat, stirring, until mixture dries and comes together — about 8 minutes.

Turn off the heat. Add coconut and cardamom. Mix well. Cool completely, then shape into small lemon-sized balls. Set aside.

Drain the soaked rice and urad dal. Grind together with a pinch of salt and just enough water to a smooth, thick batter — similar to idli batter.

Heat oil in a deep pan for frying.

Dip each poornam ball into the batter, coat evenly and slide gently into hot oil.

Fry on medium-low heat, turning occasionally, until golden brown and crisp all over  about 5 minutes.

Drain on paper. Serve hot, it can be eaten cold too.

 

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