|chana dal||1/4 kg|
|urad dal||100 grs|
|oil||for deep fry|
Wash the chana dal and soak for 30 minutes.
Mash the jaggery into small pieces.
Take elachi in a mixier and blend for fine powder.
Soak urad dal and rice for 2 to 3 hours.
After that blend them like dosa batter.Do not make watery batter.Some thick batter is need for make burelu(purnalu).Add little bit of salt.
1.Take a pressure pan and add soaked chana dal and water(2 glasses) and cook for 3 whistles.
2.Open the lid when total pressure is come out .
3.If chana dal has more water then drain the water.Do not drain complelety .some water should be keep in it.
4.add mashed jaggery pieces and put these mixer on the stove in medium or low flame.
5.Jaggery started to melt and make a syrup then add elachi powder. put off the flame
6.Keep aside to cool.After getting room temperature make small size balls .Put all balls in a big plate.
7.Take a kadai and put on the stove .
8.After heating the kadai add oil for deep fry.
9.Add chana dal and jaggery balls into batter(urad dal and rice)and ball should be covered with batter.
10.Place these balls in the heated oil and fry till light golden colour comes then turn the ball second side and fry that side also.
11.After frying these balls place them in a bowl
Traditional and one of the prasadam recipe burelu is ready to eat...
Keep in the mind
For Making crispy burelu blende the batter(urad dal and rice mixer ) litte bit coarse.
Cook jaggery in chana dal mixer till syrup is formed.This type of making burelu can eat more than 2 days with out kept in the fridge.
If you like dry fruits you can add fried dry fruits in jaggery and chana dal mixer.
Should be careful when Placing balls in the oil.Total ball should be covered with batter Other wise burelu become burn and oil is changed its colour.