Monday, April 15, 2013

Moong Dal/Pesarapappu Boorelu


For stuffing:

Moong Dal/Hesarubele/Pesarapappu - 1 cup
Coconut, grated - 1 cup
Jaggery, powdered - 1 1/4 cups
Cardamom Powder - 1 tsp

For batter:

Rice - 3/4 cup
Black Gram - 1/2 cup
Salt to taste

Oil for deep frying + 2 tsps for greasing
Ghee - a few tsps (optional)


  1. Wash and soak rice and black gram in water for 6-8 hours.
  2. Wash and soak moong dal in water for 2 hours.
  3. Strain out excess water from moong dal and grind into smooth paste adding very little water. The consistency of this batter should be that of dosa batter.
  4. Grease idli moulds with little oil and pour the moong dal batter into each depression in the mould.
  5. Steam cook the moong dal idlis.
  6. Unmould and cut them into small pieces. Set aside to cool down.
  7. Melt jaggery adding 1/4 cup of water.
  8. Pass this molten jaggery through a fine strainer and collect the clean syrup.Keep aside.
  9. Blend the idli pieces  without adding water.
  10. Take this syrup in a pan, add blended idli, cardamom powder and coconut. Mix well.
  11. Place the pan on flame, stir continuously until the mixture forms a lump. Turn off the flame and let it cool down completely.
  12. Blend rice and black gram into smooth paste adding little water. This batter should have the consistency of dosa batter. Add salt, mix well.
  13. Heat oil in a wok.
  14. Make small lemon sized balls of the moong dal mixture.
  15. Dip each ball in the rice and black gram batter and drop in hot oil.
  16. Deep fry until slighlty brown.
  17. Pouring 1/2 tsp ghee into each boori. Serve hot.
  18. Once cooled, store in air tight container for 1-2 days.


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