Ingredients to make Boorelu :
1/2 cup cup minappappu (black gram dal, urad dal)
1 cup rice
1 cup sengapappu (bengal gram, channa dal)
1 cup sugar or grated jaggery (adjust to your choice)
1/4 cup fresh grated coconut (optional)
3/4 tsp cardamom powder
salt to taste
oil for deep frying
Boorelu Preparation Method:
It is prepared on occasions and festival time. In andhra people use to prepare this dish especially for every occasion.
Soak black gram and dal in water for few hours and drain the water. Grind it into fine paste. The batter should be in thicker paste.
Take the Bengal gram dal and add water to it. When the dal is cooked completely then switch off the flame add sugar or jaggery to it and mash it well till it melts with the dal.
Cook it on a medium flame for few minutes and then add grated coconut powder, cardamom powder and mix well. Now make the paste into small balls.
Take a heavy bottomed vessel and heat oil for deep fry and add salt to the batter. Now dip the dal balls in the batter and then dip the balls in oil. Stir the balls slowly using ladle till it changes to golden brown colour.
Leave it till the boorelu get cooked crisply. Serve hot. It will store for two days.