Pesara poornam boorelu recipe | pesara pappu poornalu recipe

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

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time4 hours

Cook Time1 hour

Total Time5 hours

Servings3

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

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.