Poornalu and an Award

Happy Father’s Day!

Hi Friends! It’s been quite a while since I have posted. I went to a beach resort in Bintan (Indonesia) with my family. A few pictures from Bintan…

Prajusha of http://icookipost.virtualgrub.com/
has passed me an award. Thank you Prajusha!

I want to pass this award to:
Menu Today of http://menutoday.blogspot.com/
Pooja of http://creativepooja.blogspot.com/
Sagari of http://indianhomefood.blogspot.com/
Jaya of http://spiceandcurry.blogspot.com/

Poornalu

We make poornalu for festivals like Vara Lakshmi Vratham and Vinayaka Chavithi. We use chana dal but I have used moong dal for a change. They came out very well…

Ingredients:

For the poornam to dip in the batter:
Splitted green grams without sking (yellow moong dal)-2 cups
Grated jaggery-1 cup
Cardamom-5

For the batter:
Soak 2 cups of rice and I cup of urad dal for four hours and grind it with ¼ teaspoon of salt into a smooth batter (like dosa batter). No need to ferment the batter.
Or
Take 2 cups of all purpose flour or maida, salt and a pinch of baking powder (optional) in a bowl and make a smooth batter using sufficient water.
Oil-for deep fry

Method:

1. Cook the moong dal for 5-8 minutes on a medium flame with sufficient water.
2. Let it cool and grind it into a coarse paste by adding cardamom and jaggery. Do not add water while grinding.
3. Make the paste into small balls and keep them aside. Heat the oil in a frying pan on a medium flame and dip the balls in the batter.
4. Leave them gently in the oil and fry them until they turn golden brown in colour.
5. Take them out from the oil and drain them on a paper napkin. Serve them on a plate.