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Boorelu is a classic and traditional sweet dish of Andhra Pradesh. Sweet dumpling prepared from bengal gram and jaggery are dipped in a batter of rice and black gram lentils and then deep fried. It is usually served with melted ghee.
Ingredients:
For stuffing:
Bengal Gram – 1 cup
Jaggery Powder – 1 1/4 cups (adjust according to taste)
Fresh Coconut, grated – 1/4 cup
Cardamom powder – 1 tsp
For Batter:
Black Gram – 1/2 cup
Rice – 1 cup
Salt to taste
Oil for deep frying
Method:
- Soak rice and black gram for 4-5 hours in water.
- Pressure cook bengal gram with water just enough to cover the gram. Cook until gram is just cooked and holds shape.
- Drain any excess water from bengal gram.
- Add jaggery powder and mash them together. Add cardamom powder and mix well.
- Take a heavy bottomed wok, and cook this bengal gram and jaggery mix, stirring continuously, until it forms a thick paste. Turn off the heat and let it cool.
- Add grated coconut and mix well.
- Make small roundels of this stuffing mixture and keep aside.
- Grind rice and black gram into smooth batter with very little water. The consistency of this batter must be thicker than dosa batter.
- Add salt to the batter.
- Heat oil in a wok.
- Dip each roundel of stuffing mixture in the batter and carefully drop them in oil. Deep fry until they turn golden brown.
- Serve hot with ghee.
- You can preserve this for 1-2 days if stored in air tight container once cooled to room temperature.
