Prep Time: 30 Min
Total Time: 1 Hour
Serves: 16-20 pieces
- Wash and rinse rice and urad dal separately.
- Take 2-3 cups of water & separately soak rice and urad dal for 5-6 hours.
- Now Drain the soaked rice and urad dal and grind them separately into a smooth pancake-like batter.
- Add salt and mix well. Cover and let it sit for some time.
- Wash and rinse chana dal and pressure cook it with 2.5 cups of water on a medium flame for 6 to 7 whistles.
- Strain the chana dal and keep it aside to cool.
- When it is cool, grind the chana dal with cardamom and jaggery to make a smooth paste.
- You can add little water if necessary.
- Melt ghee in a pan
- Add chana dal and jaggery mix and cook on low flame, stirring continuously. You can also add grated coconut as per your taste.
- When the mixture starts leaving the sides Switch off the heat and keep it aside to cool.
- Make medium-sized balls of this mixture, cover, and keep aside.
- Add oil to a pan for deep frying.
- Dip the chana dal balls in batter so that it is coated with batter evenly.
- Then gently add the balls to medium hot oil. Fry 3-4 at a time.
- Fry the balls until they are golden and crisp from all sides.
- Remove and place on a tissue paper or paper napkin to absorb excess oil. Serve warm.
- Ensure that the stuffing is neither too moist nor too dry. The mixture tends to become get sticky & watery when the jaggery melts.
- Heat the mixture in a non-stick saucepan until the excess water is dried and the mixture thickens.
- Make sure that the batter has a thick creamy consistency.
- If you don’t have time to soak the rice and dal for the batter, then try using store-bought flours. Add ¾ cup rice flour & ¼ cup urad dal flour with water.
- Mix it well to make a thick pancake-like batter. Cover and leave it for 1-2 hours before using.
- Make sure the oil is medium hot before adding boorelu for frying. You can store Boorelu for 1-2 days in an airtight jar at room temperature.
- The lentil filling can be refrigerated in an airtight jar for up to 3 days.
- The batter can be made in two days advance and refrigerated.