purnalu / boorelu / pappu suki

ingredients:


channa dal - 1 cup
jaggery / bellam  - 1 1/2 cup
cardamom  powder - 1/2 tsp

maida - 1/2 cup
water
salt

oil - for deep frying

metthod :

For stuffing:

  

wash the chana dal and soak in water for 1 hr  .  

 Pressure cook the chana dal by adding about 3/4 cup of water for 4 whistles .
 

 If there is excess water after cooking , remove the water . To this add the jaggery/gud , cook for about 8 mins mixing well in between .

Mash it well with a ladle or masher . add  caradamom powder  and mix well and form small balls and plate them.

Batter:

mix maida  and water to form a thick batter or you can use idly batter.

preparation of purnalu :

Take a pan and heat oil . 

Now dip each ball in the batter and slowly drop in the hot oil and fry  till it turns golden brown in colour . It would take about 5 – 8 mins to fry 

Take them on to a paper towel to drain excess oil .