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Pesarapappu Boorelu is a deep-fried traditional sweet dish from Andhra. The mixture prepared using moong dal is cooked with jaggery and coconut is dipped with a batter prepared using rice and black gram and then deep fried.
Ingredients:
For stuffing:
Moong Dal/Hesarubele/Pesarapappu – 1 cup
Coconut, grated – 1 cup
Jaggery, powdered – 1 1/4 cups
Cardamom Powder – 1 tsp
For batter:
Rice – 3/4 cup
Black Gram – 1/2 cup
Salt to taste
Oil for deep frying + 2 tsps for greasing
Ghee – a few tsps (optional)
Method:
- Wash and soak rice and black gram in water for 6-8 hours.
- Wash and soak moong dal in water for 2 hours.
- Strain out excess water from moong dal and grind into smooth paste adding very little water. The consistency of this batter should be that of dosa batter.
- Grease idli moulds with little oil and pour the moong dal batter into each depression in the mould.
- Steam cook the moong dal idlis.
- Unmould and cut them into small pieces. Set aside to cool down.
- Melt jaggery adding 1/4 cup of water.
- Pass this molten jaggery through a fine strainer and collect the clean syrup.Keep aside.
- Blend the idli pieces without adding water.
- Take this syrup in a pan, add blended idli, cardamom powder and coconut. Mix well.
- Place the pan on flame, stir continuously until the mixture forms a lump. Turn off the flame and let it cool down completely.
- Blend rice and black gram into smooth paste adding little water. This batter should have the consistency of dosa batter. Add salt, mix well.
- Heat oil in a wok.
- Make small lemon sized balls of the moong dal mixture.
- Dip each ball in the rice and black gram batter and drop in hot oil.
- Deep fry until slighlty brown.
- Pouring 1/2 tsp ghee into each boori. Serve hot.
- Once cooled, store in air tight container for 1-2 days.
