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Saturday, March 29, 2014

Pesara Pappu Boorelu / Pesara Poornam Boorelu / Moongh Dal Boorelu / Poornam Boorelu With Moong Dal / Pasi Paruppu Suzhiyam

Pesara Pappu Boorelu recipe / Pesara Poornam Boorelu recipe / Moongh Dal Boorelu recipe / Poornam Boorelu With Moong Dal recipe / Pasi Paruppu Suzhiyam
Pesara Pappu Boorelu
Ingredients for the filling
Yellow moongh dal/Pasi paruppu/Pesara pappu-3/4 cup
Jaggery/Vellam-1 & 1/2 cups
Cardamom powder-1tsp
Grated coconut-1/2 cup
Outer layer
Rice-1 cup
( sona masoori - 1/2 cup and Idli rice - 1/2 cup)
Urad dal-1/2 cup
Salt a pinch
Cooking soda-a small pinch(optional)
(Soak rice & dal together for 3 hours. Grind it with little salt to a smooth batter.Batter should be like a thick dosa batter consistency. Mix in the cooking soda just before frying.
Other ingredients
Oil to deep fry
Soak moongh dal in water for 1 to 2 hour.
Drain the water & grind the dal to a smooth batter,with little water.
Grease an idly plate pour the batter & steam till its cooked may be 12 to 15 minutes.
Cool the steamed idly completely & crumble them.
You can also put it in a food processor & crumble,keep it aside.
Melt jaggery in water,strain the jaggery to remove any impurities. Now switch on the stove & bring the liquid to a boil.
Now add the crumbled dal,coconut & cardamom powder.Cook this mixture in low flame till you get a thick mixture.
Switch off the stove,cool the mixture & roll them into small balls.
Heat oil in a pan,dip each moongh dal ball into the rice/urad dal batter.Coat the mixture evenly on all sides.
Gently drop them into medium hot oil,deep fry till its golden brown on all sides.
Remove it on a kitchen paper to remove excess oil if any absorbed.
Serve them hot.

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