August 20, 2011

Poornalu


Ingredients:

For Filling:
Channa Dal - 1 Cup
Jaggery - 1 cup
Cardamom Powder - 1/2 tsp
Pachcha Karpuram - a pinch

For Batter:
Urad dal - 1 cup
Raw Rice - 2 cups
Salt to taste

Oil for Frying

Method:

  • Soak Channa dal for 1-2 hours then Pressure cook by adding sufficient water up to 3 Whistles or till it becomes soft.
  • Grate Jaggery then add this to cooked dal and cook till water evaporates. Lastly add cardamom powder, pachcha karpuram. (it gives good taste and aroma but if you add more it spoils the taste)
  • The Mixture must be thick to make balls.
  • When the mixture is cool, make small lemon size balls  and keep aside.
For batter:
  • Soak Urad dal and rice for four hours.
  • Grind them to make fine batter by adding sufficient water. 
  • The batter must be little thick and add salt.
  • Heat the oil in kadai, dip the balls in batter and fry them in medium flame till   golden colour.
  • Serve.



1 comment:

Anonymous said...

mouth watering

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