The Poornalu also known as the Sugiyan or Boorelu is a delicious Indian dish. Although it is usually prepared differently in different parts depending on traditions this dish never fails to wow most people with its exquisite taste and rich flavors. Primarily made from the popular Chana dal and regular rice these kind of simple recipes is a blend of fascinating flavors and aromas that has seen it gain increasing popularity even outside India in recent times. To make this intriguing dish at home you can follow a list of easy steps and instructions expounded in the simple recipe below without any trouble.
1 2/3 cups rice flour
1/2 cup black gram or Urad dal
Pinch of salt
1 1/4 cups Bengal gram or Channa Dal
3/4 cup grated jaggery (granulated sugar can be substituted)
1 1/4 cups fresh grated coconut
1 teaspoon cardamom powder
1) Soak rice and the Urad Dal overnight or for at least 8 hours.
2) Grind the mixture into a uniform fine batter, add a pinch of salt to it and set it aside to ferment further.
3) Put Channa Dal in a pan and cover it with water. Then Put the pan on a medium hot flame, bring the water to boil and let the Bengal gram cook until tender.
4) Remove from fire and strain it to drain excess water then mash it and grind it into a smooth uniform paste.
5) In a different bowl mix jaggery, grated coconut and cardamom powder evenly.
6) Add the mixture into the Channa dal paste and return to fire to cook into a smooth paste while stirring constantly.
7) When ready remove from the fire and make small balls with the paste. Set them aside.
8) Dip the Bengal gram balls into the rice and urad dal paste.
9) Heat some oil in a pan over medium heat and fry the balls until they are golden brown.
10) Serve while hot or warm with tea or coffee.