Cuisine: Andhra Pradesh state of India
Poornalu / Poornam burelu are commonly prepared during festivals, weddings, and other special occasions. Most Telugu-speaking homes prepare Poornalu / Poornam burelu for Sankranti, Vijayadashami, Deepavali (Diwali) festivals.
Ingredients:
Urad dal (Split black gram) – 1 cup
Jaggery – 1 cup
Chana dal (Split Bengal gram) – 1 cup
Water – 2 cups
Cardamom powder – ¼ tsp
Rice rava – 1 cup
Oil – for deep frying
Method:
Soak urad dal in water for 6-8 hours. Wash chana dal and pressure cook along with 2 cups of water for 3 whistles. After cooking, see if there is more water. If there is more water, let it boil till all the water has evaporated. Then add jaggery to it and cook till the mixture becomes thick. Then add cardamom powder and turn off the flame. Once the dal mixture cools down, make small-sized laddus/balls and keep them aside. Wash the soaked urad dal and grind it along with a little water into a smooth batter. The consistency of the batter should be like idli batter. Mix rice rava in the urad dal batter. Heat oil in a kadai / pan . Put one dal laddu/ball into the urad dal batter and coat the laddu/ball with the batter. Drop the batter-coated dal laddus in the hot oil. Fry till they turn golden brown and crispy. Fry in batches until you finish off all the dal balls. Serve warm or cold.
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