Poornam Boorelu

Instructions

1. 1

   Prepare the Batter

   • Wash the rice and urad dal thoroughly in separate bowls. Soak them in ample water for at least 4 to 6 hours.
   • After soaking, drain the water completely. Using a wet grinder or a high-speed blender, first grind the urad dal into a very smooth and fluffy batter, adding a few tablespoons of cold water as needed. Transfer to a large bowl.
   • In the same grinder jar, grind the rice to a smooth batter. It can be very slightly coarse, which adds to the crispiness. Add minimal water.
   • Combine the rice and urad dal batters in the large bowl. Add salt and mix well with your hands for a minute to aid fermentation.
   • Cover the bowl and let the batter ferment in a warm place for 8 to 12 hours, or overnight. The batter should rise slightly and have a pleasant fermented aroma.
2. 2

   Cook the Poornam (Filling)

   • Wash the chana dal and soak it in water for 2 hours. Drain the water.
   • In a pressure cooker, add the soaked chana dal and 2 cups of fresh water. Cook for 4-5 whistles on medium heat until the dal is soft but still holds its shape. It should be easily mashable between your fingers.
   • Drain any excess water from the cooked dal completely. This water (kattu) is nutritious and can be used to make rasam.
   • Let the dal cool slightly, then mash it coarsely with a potato masher or the back of a ladle. Do not grind it into a fine paste.
   • In a heavy-bottomed pan, combine the mashed dal and grated jaggery. Cook on low-medium heat, stirring continuously.
   • The jaggery will melt, and the mixture will become liquidy. Continue to cook, stirring constantly to prevent it from sticking, for about 15-20 minutes.
   • The mixture is ready when it thickens, starts to leave the sides of the pan, and you can form a non-sticky ball from a small portion.
   • Turn off the heat. Stir in the grated coconut, cardamom powder, and ghee. Mix well and transfer the poornam to a plate to cool completely.
3. 3

   Shape and Fry the Boorelu

   • Once the poornam is completely cool, grease your palms with a little ghee. Divide the mixture into 20-24 equal portions and roll them into smooth, round balls without any cracks.
   • Heat oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking (around 175°C or 350°F).
   • Just before frying, check the fermented batter. It should be thick, like a thick pancake batter, able to coat the poornam balls well. If it's too thick, add a tablespoon of water. Stir in the baking soda if using.
   • Gently dip one poornam ball into the batter, using a spoon or your fingers to ensure it's evenly coated.
   • Carefully slide the batter-coated ball into the hot oil. Do not overcrowd the pan; fry only 4-5 boorelu at a time.
   • Fry on medium heat, turning them occasionally, for about 4-6 minutes per batch, until they are golden brown and crisp.
   • Using a slotted spoon, remove the fried boorelu and place them on a wire rack or paper towel to drain excess oil.
4. 4

   Serve

   • Serve Poornam Boorelu warm or at room temperature. They can be enjoyed on their own or with a dollop of ghee.