Soak urad dal and rice separately by adding adequate water overnight.

The next day, 1 hour before soak chana dal in another bowl.

Clean dal and rice and transfer it into the wet grinder.

As rice takes time to grind, let us put rice first and then dal.

Add little water to rice. If a batter turns to lose don’t worry it grinds faster and consistency can be justified while adding dal.

When you put urad dal, lower water so that you get thick consistency batter.

As said while making the thick batter, when using a normal grinder, the container may be heated. Avoid heating, this will ruin our recipe. We will not be able to make a soft and crunchy outer shell.

Meanwhile, pressure cook chana dal for 3 whistle blows.

In another vessel take a small quantity of batter required to coat chana dal balls.

Add little salt, sugar, and soda and mix well. We have added soda as we have not fermented dal and using fresh. Soda will help to give a soft and crunchy layer.

By this time chana dal might be cooked, discard stock, and mash dal to get a soft paste.

In a pan put 1 cup jaggery and add little water to make a thick syrup.

Once the jaggery is melted add chana dal paste, ghee (optional) and mix well.

Sprinkle cardamom powder for essence and sonf powder for flavour and cook to get a thick and soft paste.

Make small balls of chana dal sweet and keep aside.

In a pan, add required oil to deep fry.

Once the oil is hot, put sweet balls in urad dal batter, coat them well and gently put them in oil.

When the batter is thick you will be able to make round balls, if you feel there are any un-coated portions, we may apply batter with hands.

Deep fry Poornam Boorelu Recipe | Poornalu Recipe till they turn to golden colour.

Serve as naivedyam to god or serve when cooled to experience a crispy layer.