poli poornam boorelu1
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Description
How to makepoli poornam boorelu?How to cookpoli poornam boorelu?Learn the recipepoli poornam booreluby vahchef.For all recipes visit vahrehvah.comSoak channa dal for 1 hour,then drain water and grind it soft in a mixie pouring very little water.then in a flat bottom vessel apply oil and put this ground paste of channa dal in it and spread evenly.then pressure cook it in a cooker without putting the weight.when the steam is released,lower the flame and leave it for 20 minutes in low flame.Remove the vessel from the cooker,this cooked channa dal mixture looks like a sponge cake,it comes out very easily from the vessel,let it cool,make small pieces and then grind it (dry)in a mixie to get powder of it.Take a pan in that put this powder of cooked channa dal,one cup of sugar,kobbari thurumu of one coconut.put it on medium flame and stir it well so that the whole mixture is properly mixed,keep on the flame for 5 minutes.Just before turning off the flame add a teaspoon of elaichi powder.Let this mixture cool a bit,now the poornam is ready and make medium sized balls.For batter add atta,besan,rawa and little bit of salt(not much....just that the outer covering of boorelu should not be tasteless) mix them with water to make a very thin paste(it should be watery) so that when we dip these poornam balls it forms a very thin covering around it.Dip these balls in batter and deepfry in oil.Traditional poornam boorelu are ready!!
Ingredients
- → oil To Fry.
- → elaichi powder Teaspoons.
- → besan 1/4 cup Small.
- → atta 1/4 cup Small.
- → sugar 1 cup Large.
- → channa dal 1 cup Large.
- → coconut Large.
- → rawa/semolina 2 Teaspoons.
Directions
Soak channa dal for 1 hour,then drain water and grind it soft in a mixie pouring very little water.then in a flat bottom vessel apply oil and put this ground paste of channa dal in it and spread evenly.then pressure cook it in a cooker without putting the weight.when the steam is released,lower the flame and leave it for 20 minutes in low flame.Remove the vessel from the cooker,this cooked channa dal mixture looks like a sponge cake,it comes out very easily from the vessel,let it cool,make small pieces and then grind it (dry)in a mixie to get powder of it.Take a pan in that put this powder of cooked channa dal,one cup of sugar,kobbari thurumu of one coconut.put it on medium flame and stir it well so that the whole mixture is properly mixed,keep on the flame for 5 minutes.Just before turning off the flame add a teaspoon of elaichi powder.Let this mixture cool a bit,now the poornam is ready and make medium sized balls.For batter add atta,besan,rawa and little bit of salt(not much....just that the outer covering of boorelu should not be tasteless) mix them with water to make a very thin paste(it should be watery) so that when we dip these poornam balls it forms a very thin covering around it.Dip these balls in batter and deepfry in oil.Traditional poornam boorelu are ready!!