Pesara poornam boorelu (pesara poornalu) or dishes made of pesara pappu are offered as navratri naivedhyam on one of the 9 days. These are also called as sukhiyan, suziyan and suyam in other south Indian states. I have posted poornam boorelu recipe that is different from today’s recipe. The difficulty is in making the batter in 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 is, easy to adjust the consistency of the batter. They come out crisp too but a bit harder (which is barely felt while eating).
These pesara boorelu are made using ready made rice flour and this recipe is the best for learners since the chances of saving your batter is more.
Pesara poornam boorelu recipe or poornalu by Swasthi below
Pesara poornam boorelu recipe | pesara pappu poornalu recipe
pesara pappu poornalu are made during navratri or varalakshmi vratam to offer as naivedyam to godess.
Ingredients (240 ml cup used)
- ½ cup moong dal / pesara pappu
- ½ cup jaggery / sugar / palm sugar
- ¼ tsp cardamom powder
- Ghee optional
- 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)
- tbsps rice rava , Few. (homemade, I use left over one from kudumulu) (optional)
- Salt to taste
- Oil for deep frying
How to make the recipe
Wash moong dal thoroughly and add ¾ cup of water and pressure cook on a medium to low flame for 1 whistle (ratio is 1 cup dal: 1.5 cups water) or you can cook separately till the dal is cooked.
Drain off any excess water, if u cook with the above ratios, there will be no water left.
Mash dal and Add jaggery or sugar or palm sugar, cardamom powder. Mix and Keep it aside for 5 mins
Transfer this to a non-stick and cook on a medium flame till it thickens and looks dry. If desired can add little ghee protect your nonstick. Keep it aside to cool.Make balls of desired size and set aside.
Grind the urad dal with little water & salt to a smooth paste, like you grind for idli.
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.
Beat the batter for 2 mins. Set this aside for at least 20 min.
Heat oil in a pan till smoky hot, reduce the flame to medium
Dip each of these balls in the batter with a tbsp. and drop in the hot oil
Make batches & Fry till they turn golden.