Pakashastra

Pakashastra

Thursday, April 7, 2011

Boorelu

Ingredients:

For stuffing:
Bengal Gram - 1 cup
Jaggery Powder - 1 1/4 cups (adjust according to taste)
Fresh Coconut, grated - 1/4 cup
Cardamom powder - 1 tsp

For Batter:
Black Gram  - 1/2 cup
Rice - 1 cup
Salt to taste

Oil for deep frying

Method:

  1. Soak rice and black gram for 4-5 hours in water.
  2. Pressure cook bengal gram with water just enough to cover the gram. Cook until gram is just cooked and holds shape.
  3. Drain any excess water from bengal gram.
  4. Add jaggery powder and mash them together. Add cardamom powder and mix well.
  5. Take a heavy bottomed wok, and cook this bengal gram and jaggery mix, stirring continuously, until it forms a thick paste. Turn off the heat and let it cool.
  6. Add grated coconut and mix well.
  7. Make small roundels of this stuffing mixture and keep aside.
  8. Grind rice and black gram into smooth batter with very little water. The consistency of this batter must be thicker than dosa batter.
  9. Add salt to the batter.
  10. Heat oil in a wok.
  11. Dip each roundel of stuffing mixture in the batter and carefully drop them in oil. Deep fry until they turn golden brown.
  12. Serve hot with ghee.
  13. You can preserve this for 1-2 days if stored in air tight container once cooled to room temperature.

0 comments:

Post a Comment

Hope you enjoyed browsing through Pakashastra and that you found the recipe that you were looking for!

Your feedback or comments on the recipes and the blog are valuable, so please feel free to leave your constructive words here.

Please note that I reserve the right to delete any comment which is rude, abusive, spam or written with the intent to advertise.

Hope you keep visiting Pakashastra often. Thank You!