Purnam Boorelu Recipe
Salt - a pinch
For the stuffing/ purnam:
- Chana dal - 1cup
- Jaggery - 1¼cups
- Ground Cardamom - 1tsp
Method:
To make the Outer Cover: Combine urad flour, rice flour and salt in a mixing bowl. Add enough water to make a thick batter, whisk well to make a smooth, lump-free batter. Set aside for at least 3~4 hours. I left it out overnight and in my chilly kitchen it didn't ferment at all. But in summer or in warmer weather, don't let the batter rest for too long. We don't want sour batter to coat the purnam, we just want the batter to get a little flavor.
To make the Stuffing or Purnam: Cook Chana dal until tender but not completely mushy. Drain all the water and cool for a little bit. Then grind to a paste, it does not have to be very smooth.
Put the ground chana dal in a nonstick pan along with the jaggery and cook on medium flame, stirring occasionally until the mixture thickens and slides off the sides of the pan. Remove from heat and cool enough to handle. Divide the mixture into 12 medium size balls (divide the mixture into 16~18 balls if you want smaller boorelu).
Heat oil for deep frying in a pan, when the oil is hot enough to fry; dip the poornam ball in the urad dal & rice batter, moving it around the batter to evenly coat the poornam. Gently drop into the hot oil and fry on medium flame until golden brown on all sides.
Remove onto a paper towel lined plate and serve hot or at room temperature. Store the leftovers in an airtight container for 2~3 days.
Alternate Dosa Batter Cover for the Purnam: I'm lazy and find using urad and rice flours much easier than soaking & grinding rice and urad dal. If you want to go the traditional way, then here's the recipe.
Ingredients:
Urad dal -
Rice -
Salt - a pinch
Method:
Soak rice and urad dal for 3~4 hours, then grind into a smooth paste. Set aside for at least 2 hours (or longer in chilly kitchens like mine) and then accordingly.