Pesara poornam boorelu recipe | pesara pappu poornalu

Pesara poornam boorelu (pesara poornalu) or dishes made of pesara pappu are offered as navratri naivedhyam on one of the 9 days. These are also called as sukhiyan, suziyan and suyam in other south Indian states. I have posted poornam boorelu recipe that is different from today’s recipe. The difficulty is in making the batter in the right consistency and it is the key to making crispy and less oily boorelu.

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Today I am posting another simple and easy alternate recipe that I had learnt from my amamma, when I was a new bride. The specialty of this one is, easy to adjust the consistency of the batter. They come out crisp too but a bit harder (which is barely felt while eating).

These pesara boorelu are made using ready made rice flour and this recipe is the best for learners since the chances of saving your batter is more.

Pesara poornam boorelu recipe or poornalu by Swasthi below

Pesara poornam boorelu recipe | pesara pappu poornalu recipe

pesara pappu poornalu are made during navratri or varalakshmi vratam to offer as naivedyam to godess.

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For best results follow the step-by-step photos above the recipe card

Prep Time4 hours

Cook Time1 hour

Total Time5 hours

Servings3

AuthorSwasthi

Ingredients (US cup = 240ml )

Filling

• ▢ ½ cup moong dal / pesara pappu
• ▢ ½ cup jaggery / sugar / palm sugar
• ▢ ¼ tsp cardamom powder
• ▢ Ghee optional

Outer cover

• ▢ 1 cup urad dal (soaked for 4 hrs)
• ▢ 1 cup rice flour (store bought one will do) (room temp) (can add little more if your batter becomes runny)
• ▢ tbsps rice rava , Few. (homemade, I use left over one from kudumulu) (optional)
• ▢ Salt to taste
• ▢ Oil for deep frying

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Instructions

• ▢
  Wash moong dal thoroughly and add ¾ cup of water and pressure cook on a medium to low flame for 1 whistle (ratio is 1 cup dal: 1.5 cups water) or you can cook separately till the dal is cooked.
• ▢
  Drain off any excess water, if u cook with the above ratios, there will be no water left.
• ▢
  Mash dal and Add jaggery or sugar or palm sugar, cardamom powder. Mix and Keep it aside for 5 mins
• ▢
  Transfer this to a non-stick and cook on a medium flame till it thickens and looks dry. If desired can add little ghee protect your nonstick. Keep it aside to cool.Make balls of desired size and set aside.
• ▢
  Grind the urad dal with little water & salt to a smooth paste, like you grind for idli.
• ▢
  Add the rice flour and mix well to remove lumps, if needed can add little water. Adjust if your batter becomes thin add the rice rava to bring to the right consistency. Refer to the pic for consistency. It must be of thick dosa batter consistency.
• ▢
  Beat the batter for 2 mins. Set this aside for at least 20 min.
• ▢
  Heat oil in a pan till smoky hot, reduce the flame to medium
• ▢
  Dip each of these balls in the batter with a tbsp. and drop in the hot oil
• ▢
  Make batches & Fry till they turn golden.

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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts

Pesara poornam boorelu recipe | pesara pappu poornalu recipe

Amount Per Serving

Calories 652 Calories from Fat 9

% Daily Value*

Fat 1g2%

Sodium 5mg0%

Potassium 346mg10%

Carbohydrates 129g43%

Fiber 24g100%

Sugar 34g38%

Protein 27g54%

Vitamin C 4.2mg5%

Calcium 75mg8%

Iron 7.9mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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