Boorelu is a popular sweet dish of Andhra Pradesh. It is usually prepared during festivals and is a traditional Grandma’s recipe. There are different kinds of stuffing. It is usually made of dhal, sugar and fresh coconut deep-fried with the coating of rice batter.
Cook time: 20 min
- 1 cup green gram dhal (moong dhal)
- 1 cup sugar
- ½ tsp cardamom powder
- ¼ cup fresh grated coconut
- ¼ cup fried gram powder
- 2 cups rice
- 1 cup urad dhal (black gram dhal)
Soak dhal for 1 hour. Grind to a coarse paste. Grease idli plate and place the mixture in the idli plate. Steam for about 15 minutes. Cool and take it in a bowl. Mash it well.
Take sugar in a pan, add ½ cup water and bring to boil. Wait till the sugar melts. Add cardamom powder and mix.
Stir in the dhal, grated coconut and fried gram powder. Keep stirring over a low flame.
Cook till the sugar syrup is absorbed and the mixture becomes dry. Transfer this to a bowl.
Soak rice and urad dhal for 4 hours. Grind to a paste, slightly thicker than dosa batter consistency. Allow fermenting overnight. The batter is now ready.
Heat oil for deep-frying. Make lemon sized balls with the stuffing and dip them in the batter. Drop them in hot oil and fry till light golden. Boorelu are now ready to serve.