Poornalu

1. 1

   Step 1

   • a.Prepare and Ferment the Batter
   • b.Rinse the idli rice and urad dal thoroughly in separate bowls. Soak them in plenty of water for at least 6 to 8 hours.
   • c.After soaking, drain the water completely. First, grind the urad dal in a blender or wet grinder, adding a little water at a time, until you get a very smooth, light, and fluffy batter. Transfer it to a large mixing bowl.
   • d.Next, grind the soaked rice with just enough water to form a smooth but thick paste. The rice batter should be slightly coarse, like fine semolina.
   • e.Combine the rice batter with the urad dal batter in the large bowl. Add the salt and mix everything well with your clean hands for a minute. This helps in fermentation.
   • f.Cover the bowl and let the batter ferment in a warm place for 8 to 10 hours, or overnight. The batter will rise slightly and have a faint sour aroma.
2. 2

   Step 2

   • a.Cook the Filling (Poornam)
   • b.Wash the chana dal and place it in a pressure cooker with 2 cups of water. Cook for 3-4 whistles on medium heat until the dal is soft but still holds its shape. It should not be mushy.
   • c.Once the pressure releases, drain all the excess water from the cooked dal using a colander. Let the dal cool down completely.
   • d.In a heavy-bottomed pan, combine the cooked dal, jaggery powder, and grated coconut. Turn the heat to low-medium.
   • e.Stir continuously as the jaggery melts. The mixture will become liquidy at first, then slowly start to thicken. This will take about 10-12 minutes.
   • f.Continue cooking and stirring until the mixture leaves the sides of the pan and comes together as a thick, non-sticky mass.
   • g.Turn off the heat. Add the cardamom powder and ghee. Mix well and transfer the poornam to a plate to cool completely.
3. 3

   Step 3

   • a.Shape the Poornam Balls
   • b.Once the poornam mixture has cooled down, grease your palms with a little ghee or oil.
   • c.Divide the mixture into 18 equal portions and roll each portion into a smooth, crack-free ball, about the size of a small lime.
4. 4

   Step 4

   • a.Fry the Poornalu
   • b.Heat the oil in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny bit of batter into it; it should sizzle and rise to the surface immediately.
   • c.Gently stir the fermented batter. It should be thick enough to coat the back of a spoon. If it's too thin, add a tablespoon of rice flour to thicken it.
   • d.Take one poornam ball, dip it completely into the batter, ensuring it's evenly coated.
   • e.Carefully lift the coated ball with your fingers or a spoon and gently slide it into the hot oil.
   • f.Fry 3-4 poornalu at a time to avoid overcrowding the pan. Frying on medium heat, turn them occasionally for even cooking.
   • g.Fry for about 4-5 minutes per batch, or until they are golden brown and crisp on all sides.
   • h.Using a slotted spoon, remove the fried poornalu and place them on a plate lined with paper towels to absorb any excess oil.
5. 5

   Step 5

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

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