Poornam Boorelu / Poornalu

Ingredients:

To prepare stuffing:

Chana dal (Senagapappu) - 1 cup

Jaggery - 1 cup 

Elachi powder - 1/4 tbsp

To prepare batter:

Urad dal - 1/2 cup

Rice - 1 cup

Salt - as per taste

Procedure:

1. Wash and soak urad dal and rice for at least 6-8 hours and similarly soak chana dal for atleast 4 hours and keep aside.
2. After soaking, thoroughly wash, urad dal, rice and blend them to get a smooth batter. Adjust salt and keep it aside for at least for 6 hours to get fermented.
3. Wash soaked chana dal and boil it with plenty of water. Once the dal is well cooked, switch off the flame and drain all the excess water.
4. Now mash the boiled dal, add crushed jaggery and heat the mixture under low flame. Continue stirring, until jaggery completely dissolves. At this point, suddenly the mixture turns runny. Don't get panic, sprinkle elachi powder and continue stirring with ladle.
5. After some time, the mixture thickens and starts leaving the vessel. Switch off the flame and cool the mixture until it reaches to room temperature.
6. Take a small portion of stuffing and make in to desired size balls and set aside.
7. Take a wide kadai, add oil and heat oil. Now dip each ball in to prepared batter and drop one by one slowly in to oil. Fry them until they turn to nice golden yellow.