11. KOBBARI POORNAM BOORELU

Ingredients

1 cup urad dal

1 cup chana dal

1 cup jaggery, grated

½ cup coconut, grated 2-3 cardamom pods 2 cups rice

½ tsp salt

Ghee for deep frying A pinch of cooking soda

Method

Soak rice and urad dal together overnight. The following day, grind to a smooth batter, adding hot water for consistency. Add salt and let ferment for five hours. Meanwhile, soak chana dal for 10 minutes. Boil six cups of water and cook soaked dal. Strain, cool, and mash it. Heat two tablespoons of water in a cauldron and melt jaggery on low flame. Add grated coconut and cook. Mix in cardamom powder and switch off flame. Once cool, make mediumsized balls, or poornam, using the mixture. To make the boorelu, heat ghee in a cauldron on medium flame. Meanwhile, mix in soda to the rice-urad mixture and dip the poornam in the batter. Deep fry in ghee till it turns goldenbrown on both sides. Serve hot, cold, or at room temperature. theimperialindia.com