These are deep fried snacks made with a stuffing of chana dal+jaggery and coated with rice+urad dal batter (similar to dosa batter).
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.
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.
Heat 1 tablespoon ghee in a pan.
Add the ground chana dal+jaggery mixture. At this step you can also add ¼ cup grated coconut.
On a low flame stirring non stop cook the mixture till it starts to leave the edges of the pan.
Then switch off the flame and keep aside. Let the stuffing mixture cool down.
Make medium sized balls from the mixture and keep aside. Cover them so that they do not dry out.
In a kadai heat oil for deep frying. Dip the stuffing ball in the batter and coat it evenly.
Then gently slid the batter coated ball in medium hot oil.
This way add the remaining batter coated balls too. Do not overcrowd and add depending on the size of the kadai.
When one side is golden, gently turn over and fry the other side.
Fry boorelu till light golden and crisp. Remove with a slotted spoon and place them on kitchen paper towels.
