These are deep fried snacks made with a stuffing of chana dal+jaggery and coated with rice+urad dal batter (similar to dosa batter).
How to make poornam boorelu
Rinse 1 cup rice with water a couple of times and then add in a bowl.
Rinse ½ cup urad dal with water and then add in the same bowl.
Add 3 cups water. Cover and let the rice and urad dal soak for 5 to 6 hours or overnight.
Next day, drain all the water.
Then add the rice and urad dal in a grinder jar. Also add ½ to ⅔ cup water.
Grind to a smooth light batter. The batter consistency should be medium thick like dosa batter. If a drop of the batter is placed in a bowl of water, it should float and not sink.
Add ½ teaspoon salt or add as per taste.
Mix very well. Cover and keep the batter aside. If you want you can even ferment the batter for 4 to 5 hours.
Making stuffing for poornam boorelu
Rinse and then take 1 cup chana dal in a pressure cooker. If you want you can even soak chana dal.
. Then add 2.5 cups water. pressure cook for 6 to 7 whistles on medium flame.
When the pressure settles down, open the lid of the cooker and check if the chana dal is cooked well. Take a few chana dals and mash it with your fingers. They should get mashed easily. Do take care as the dal is very hot.
Strain the chana dal and let it cool or become warm. use the strained water for making rasam or katachi amti. You can also knead atta with this water or add it to gravies or dals.
Then add the chana dal in a grinder jar.
Add 1 cup jaggery Add ½ teaspoon cardamom powder and ¼ teaspoon nutmeg powder. You can skip nutmeg powder if you want.
Grind to a smooth consistency. If you are unable to grind, then you can add 2 to 3 tablespoons of water. Grind at intervals. Grind, then scrape the jar and grind again.