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.

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DRAIN OFF

1. drain off the water and transfer it to the cooker.

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WATER - 2 CUP

add 1 tsp ghee and 2 cup water.

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TWO WHISTLES

pressure cook for 2 whistles or until the dal is cooked well.

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MASH SMOOTH

1. mash the dal to smooth paste. you can also grind the dal in mixi if you prefer.

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TRANSFER

transfer the mashed dal into a large kadai

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JAGGERY - 1 CUP

add 1 cup jaggery and start to cook on medium flame

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JAGGERY MELTS

the jaggery starts to melt and combines well with mashed dal.

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STARTS TO THICKEN

continue to cook until the mixture starts to hold the shape.

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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.

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COOL SLIGHTLY

transfer to the plate and cool slightly. make sure not to overcook, else the stuffing turns hard.

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CARDAMOM POWDER

now add ¼ tsp cardamom powder and mix well

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SMOOTH BALL

grease hands with ghee and makes ball sized stuffing. you can store this stuffing in the fridge and prepare burelu when required

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SOAK - 5 HOURS

firstly, in a bowl soak ¾ cup urad dal and 1 cup rice for 5 hours

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DRAIN OFF

drain off the water and transfer it to the mixi jar. you can also grind the batter in the grinder.

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SMOOTH BATTER

now adding water as required, prepare a smooth thick batter

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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.

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SUGAR - 1 TSP

also, add 1 tsp sugar and ½ tsp salt. mix well. adding sugar will give a nice colour to burelu

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DIP IN BATTER

now dip the purnam into the batter and drop it into the hot oil.

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DEEP FRY - HOT OIL

deep fry on medium flame cooking uniformly.

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MEDIUM FLAME

fry until the burelu turns golden brown and crisp.

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DRAIN OFF

drain off the poornalu over the kitchen towel to get rid of excess oil.

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READY TO EAT

finally, boorelu or burelu or poornalu is ready for prasadam

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