Happy ugadi everyone!!!
I had made Poornalu, Bobbatlu and Ugadi pacchadi for this ugadi. The channadal stuffing is same for poornalu and bobbatlu.
The poornalu turned out crisp outside and the filling was aptly sweet. Off to the recipe.
Rice- 1 cup
urad dal- 1/2 cup
jaggery- 1 cup
salt- a pinch
cardamom powder- a generous pinch
Ghee- 1 tsp
For making the outer cover: Soak rice and dal sepearately for atleast 5 to 6 hours and grind them together to a smooth batter with little water, should be slightly thicker than the usual dosa batter. Add a pinch of salt and keep aside.
Poornam for the stuffing: Soak channadal for 15 min, pressure cook with 2 cups of water for 1 or 2 whistles, let the steam out, drain the water completely and mash the channadal in a mixer. Grate jaggery and add to the channadal and pulse again. Transfer the mixture to a nonstick pan with a tsp of ghee (gives super nice aroma), add the cardamom powder and cook till the mixture becomes dry and cool completely.
Making the poornalu: Shape the poornam into smooth even balls and dip them in the rice-dal batter and deep fry on a medium heat .
Drain water completely before pulsing the channadal.
The batter must be of a slightly thick consistency. Add rice flour if it gets runny.
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