All You Need:
- Urad Dal: 1/2 cup
- Rice : 1 cup
- Moong Dal: 3/4 cup
- Grated Fresh Coconut: 3/4 cup
- Powdered Jaggery: 1 and 1/2 cups
- Cardamom Powder: 1/2 tsp
- Salt : 1/4 tsp
- Oil for deep frying
The Recipe:
- Wash and soak the urad dal and rice overnight or for 6 hours. Wash and soak the moong dal in water for 2 - 3 hours.
- Drain the water from urad dal and grind to a smooth paste adding little water (approx. 3/4 cup of water). It should be like a thick dosa batter. Ferment it for 4-5 hours. The batter should not be completely fermented. This is a key tip -> The batter should be half fermented to get the best boorelu. If completely fermented, the outer coating breaks off in oil and also gets brown too quickly.
- Add the salt to the urad dal batter and set aside.
- Now drain the water from moong dal and grind into a smooth paste adding very little water.
- Pour the moong dal batter into greased idli plates and steam cook for 12 - 15 minutes. Switch off the heat and allow it to cool. Chop and grind the pieces and set aside
- In a heavy bottomed vessel, mix the powdered jaggery and water. The amount of water should be just enough to soak the jaggery and allow the jaggery to melt.When boiling bubbles appear, add the moong dal mixture and grated coconut and mix well.
- Cook on a medium flame till it forms a thick mixture. When it thickens, add the cardamom powder and mix well.
- Allow it to cool and roll into a round shape balls. Heat enough oil in a frying pan.
- Then dip each moong dal ball in the urad dal batter and let it coat evenly.
- Then gently drop them into the hot oil. Deep fry them till golden brown color.
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