Pesara Boorelu Recipe | Navratri Naivedhyam

Pesara Boorelu Recipe | Navratri Naivedhyam
Pesara Boorelu Recipe | Navratri Naivedhyam

                            During Durga Navratri, we prepare Pesara Boorelu or dishes made of moong dal  as naivedhyam  . I have posted poornam boorelu recipe that is different from todays recipe. The difficulty being in making the batter of the right consistency and it is the key to making crispy and less oily boorelu.. Today I am posting another simple and easy alternate recipe that I had learnt from my amamma, when I was a new bride. The specialty of this one being easy to adjust the consistency of the batter. They come out crisp too but a bit harder (which is barely felt while eating). I use rice flour for this,  remember these will not look as cute and good as the ones made with soaking rice, but are best for learners since the chances of saving your batter is more.

 

Ingredients
Filling
½ cup moong dal / pesara pappu
½ cup jaggery / sugar / palm sugar
¼ tsp cardamom powder
Ghee optional
Outer cover
1 cup urad dal (soaked for 4 hrs)
1 cup rice flour (store bought one will do) (room temp)(can add little more if your batter becomes runny)
Few tbsps. of rice rava (homemade, I use left over one from kudumulu) (optional)
Salt to taste
Oil for deep frying

 

Method
1.     Wash moong dal thoroughly and add ¾ cup of water and pressure cook on a medium to low flame for 1 whistle (remember ratio is 1 cup dal:1.5 cups water)
2.     Drain off any excess water, I am never left with any water if I cook with the above ratios.
 3.     Mash dal and Add jaggery or sugar or palm sugar, cardamom powder. Mix and Keep it aside for 5 mins
4.     Transfer this to a non stick and cook on a medium flame till it thickens and looks dry. If desired can add little ghee to protect your nonstick. Keep it aside to cool

5.     Make balls of desired size and set aside
6.     Grind the urad dal with little water & salt to a smooth paste, like you grind for idli.
7.     Add the rice flour and mix well to remove lumps, if needed can add little water. Adjust if your batter becomes thin add the rice rava to bring to the right consistency. Refer to the pic for consistency. It must be of thick dosa batter consistency.

 8.     Beat the batter for 2 mins. set this aside for atleast 20 min.
9.     Heat oil in a pan till smoky hot, reduce the flame to medium
10.                       Dip each of these balls in the batter with a tbsp. and drop in the hot oil

11.                       Make batches & Fry till they turn golden.

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