Friday, 26 August 2016

Purnalu Chanadal burelu



chana dal 1/4 kg
jaggery 300 kgs
elachi 5
urad dal 100 grs
rice 250 grs
salt pinch
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.