CHANA DAL - 1 CUP
firstly, in a large bowl soak 1 cup chana dal for 2 hours. make sure to rinse the dal and then soak.
1. drain off the water and transfer it to the cooker.
WATER - 2 CUP
add 1 tsp ghee and 2 cup water.
pressure cook for 2 whistles or until the dal is cooked well.
1. mash the dal to smooth paste. you can also grind the dal in mixi if you prefer.
transfer the mashed dal into a large kadai
JAGGERY - 1 CUP
add 1 cup jaggery and start to cook on medium flame
the jaggery starts to melt and combines well with mashed dal.
STARTS TO THICKEN
continue to cook until the mixture starts to hold the shape.
GHEE - 1 TSP
now add 1 tsp ghee and cook for a minute, or until the mixture starts to separate the pan. if the mixture is undercooked, then the stuffing will be sticky and will be difficult to make a ball.
transfer to the plate and cool slightly. make sure not to overcook, else the stuffing turns hard.
now add ¼ tsp cardamom powder and mix well
grease hands with ghee and makes ball sized stuffing. you can store this stuffing in the fridge and prepare burelu when required
SOAK - 5 HOURS
firstly, in a bowl soak ¾ cup urad dal and 1 cup rice for 5 hours
drain off the water and transfer it to the mixi jar. you can also grind the batter in the grinder.
now adding water as required, prepare a smooth thick batter
RICE & URAD DAL
transfer the batter to a large bowl. make sure the consistency of the batter is like idli batter, if the batter is thin then will be difficult to coat.
SUGAR - 1 TSP
also, add 1 tsp sugar and ½ tsp salt. mix well. adding sugar will give a nice colour to burelu
DIP IN BATTER
now dip the purnam into the batter and drop it into the hot oil.
DEEP FRY - HOT OIL
deep fry on medium flame cooking uniformly.
fry until the burelu turns golden brown and crisp.
drain off the poornalu over the kitchen towel to get rid of excess oil.
READY TO EAT
finally, boorelu or burelu or poornalu is ready for prasadam