Pesarapappu Boorelu | Pesara Poornam Boorelu | Moong dal Boorelu

'Boorelu' or 'Poornalu' as they are called in Andhra and 'Sugeelu' or 'Sukkinunde' in Karnataka and 'Suzhiyan' or 'Sugiyan' in Tamilnadu.All these are different names and of course even the preparation methods are slightly different.The fillings and the outer coverings differ from place to place.While many use chana dal as filling for this, traditionally we used toor dal for filling and is prepared in the similar manner like how we make hoorna(filling) for Holige.The outer covering is again made up of lots of variations like urad dal batter,maida batter and rice-urad mixture(like we make) and even the proportions might be different in various households.Today I am posting a variation to the regular Boorelu - Pesarapappu Boorelu,where the filling is made up of moong dal instead of chana dal but the preparation process is almost the same.

I was not very fond of sweets during my childhood(it is not the same now) but this is one of those sweets which I used to like even then.As they are mildly sweet and deep fried I used to relish them and used to gobble them with out complaining.My mom is an expert in making them,I must admit that one needs enough practice to prepare these,I have mentioned few notes with my experience and I hope it would be useful if you are attempting them for the first time.

Sankranti is nearing by and try these delicious pesarapappu boorelu for the festival and treat your family and friends with these delicious goodies.If you are looking for the traditional boorelu recipe using chana dal or toor dal then check out the traditional Boorelu Recipe here.

Pesarapappu Boorelu | Pesara Poornalu Recipe:

Yields: 20-25 | Author: Prathibha

Prep time: 30 mins | Cooking time: 30 mins | Total time : 1 hr + soaking/fermenting time

Cuisine: Andhra | Category: Sweets

Ingredients:

for Outer layer:

1 cup Urad dal

2 cups Rice(regular sona masuri variety)

Salt to taste(1/2 tsp)

a pinch of cooking Soda

for filling:

1 cupMoong dal

1 cup grated Jaggery

1/2 cup grated fresh Coconut

2-3 Cardamoms

1 tsp Ghee

Oil,for deep frying

Method:

for Outer covering:

• Soak rice and urad dal together overnight.
• Next day in the morning,Add one cup of hot water while grinding the rice-urad mixture to a smooth textured batter.
• Take care that the batter is neither thick nor thin,it should be similar to dosa batter consistency.
• Add salt to it and let it ferment for 4-5 hrs .

for poornam(filling):

• Soak moong dal for 10 mins
• Bring 5-6 cups of water to a boil in a deep vessel and add ghee and soaked moong dal and let it cook until you feel it is almost cooked.Dal should hold its shape and should be firm,it should not become mushy.Press a grain of dal with your fingers to get to know whether the dal is cooked properly or not.

• Strain this cooked dal over a strainer and let it drain the water and cool completely.Reserve this water to use it in making rasam.
• Grind grated coconut, cooked and drained moong dal,elaichi powder and jaggery to a slightly coarse paste.

• Add the cooked paste to the pan and keep stirring it until it turns slightly thick and non sticky and can be made as pedas.Cool the mixture completely
• Make gooseberry sized balls out of the mixture and keep them covered until its usage.

for making Boorelu:

• Add a pinch of soda to the rice-urad mixture and mix well.
• Mean while heat oil in a kadai over medium flame until it is hot.

• Meanwhile flatten the pedas a bit and keep them ready.
• Dip each flattened stuffing(poornam) in the rice-urad batter carefully using fingers and drop them slowly in the oil.
• Pour oil using the slotted spoon from the sides(like how we do for vadas) which helps in puffing up the boorelu nicely.

• Turn it to the other side and fry until light golden brown in color.

Serve them hot/cold or at room temperature.

Notes:

1. Rice-urad mixture for the outer layer should neither be thick nor very thin.If the outer layer is very thick it will reduce the sweetness of boorelu as the outer layer would be thick.
2. While cooking moong dal,take care not to over cook it.Cooked moong dal should be firm to touch and should be cooked inside properly.
3. The consistency of the filling should be little tight(not very soft) otherwise there is possibility that the filling might splutter while frying them.If your filling is slightly soft then try to refrigerate it for few hours or place them on kitchen towel to remove extra moisture or you can even microwave the mixture for a minute and leave it aside.This will help in hardening the mixture a bit.
4. You can replace moong dal with chana dal or toor dal and follow the same recipe to make traditional boorelu.
5. You can even replace jaggery with sugar and follow the same recipe.
6. For a Vegan version avoid ghee in the recipe.

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