Main ingredients:  split black gram, split Bengal gram and jaggery.





  1. For the outer covering:
  2. ½ cup black gram/urad dal/ minappappu (skin less).
  3. 1 cup Rice.
  4. A pinch of salt.

For filling:

  1. 1 cup split Bengal gram/ chana dal/ senaga pappu.
  2. 1 cup grated jaggery.
  3. 1 tsp powdered cardamom.
  4. Oil for deep fry.

PREPARATION:IMG_0923 - CopyIMG_0924 - CopyIMG_0930 - CopyIMG_0935IMG_0936IMG_0941IMG_0950IMG_0957IMG_0958

  1. Soak the black gram along with rice for 2 hours.
  2. Drain water and grind them to a fine batter.
  3. It should be like a thick dosa batter. dd a pinch of salt and mix. Keep aside until use.
  4.  In a pressure cooker, boil the Bengal gram with just enough water to cover the dal for 3 whistles.
  5. Drain the excess water, add grated jaggery to it. Let them cook stirring occasionally on low flame for 5-7 minutes.
  6. Add powdered cardamom and mash it by using masher till it blends well.
  7. Make small balls out of the mixture. Keep aside.
  8. Heat oil in a heavy bottomed frying pan, dip each ball in the batter, let it coat evenly, drop gently the coated balls into the hot oil.
  9. Deep fry the balls until golden hue.
  10. DELICIOUS POORNAM BOORELU is ready to serve.