Traditional Indian Recipes

PALLILA BOORELU – PEANUTS BOOREELU – FESTIVAL RECIPE

Boorelu is a traditional sweet dish of Telangana and Andhra Pradesh. Boorelu is a tasty sweet recipe enjoyed by all during festivals.

Boorelu are prepared with different ingredients for outer covering and different ingredients for filing. Pallila Boorelu is one of the different types of Boorelu. Pallila Boorelu is prepared with rice and urad dal flour as outer covering and for filling it is prepared with peanuts, white til, jaggery and coconut.

Let’s go thru the process of preparing Pallila Boorelu:

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Ingredients:

For the outer covering:

Rice                                        2 cups

Urad dal                                1 cup

Sugar                                     2 tsp

Or

Jaggery                                  2 tsp

Salt                                         ½ tsp

For the filling:

Peanuts / Groundnuts       1 cup

White Til                               4 tbsp

Jaggery (grated)                  1 cup

Coconut grated                    ½ cup

Cardamom powder            1 tsp

Oil for deep frying

Procedure for preparing Pallila Boorelu:

For the outer covering:

  1. Wash and soak urad dal and rice in water for 5-6 hours.
  2. Drain water and grind the dal and rice to a smooth thick paste, use very little water to grind as the batter should neither be too thick or too thin as it has to coat the stuffing balls.
  3. Add to the batter 2 tsp of jaggery or 2 tsp of sugar and ½ tsp of salt to enhance the sweetness of the batter.

For the filling:

  1. In a pan dry roast white til on low flame till it changes its colour to light brown. Transfer to a plate. Allow it to cool.
  2. In the same pan dry roast peanuts on medium flame. When done put off the flame. Remove the skin of the roasted peanuts.
  3. Grind together the roasted white til and roasted peanuts to a fine powder. Add to it the grated coconut, grated jaggery and cardamom powder and grind once again. Take the ground mixture into a bowl.
  4. Make small balls out of the mixture.
  5. Dip each ball in the rice – dal thick batter. Ensure it’s coated on all sides.
  6. Heat the oil in a pan for deep frying, once the oil is hot, lower the heat.
  7. Gently drop the coated balls into the hot oil.
  8. Turn and cook on all sides. Once it is done, drain them on to a kitchen towel to remove excess oil.
  9. Pallila Boorelu is ready.
  10. Use the leftover batter to make dosas.

Notes:

  • Adding jaggery or sugar in the ground batter enhances the sweet taste of Pallila Boorelu.
  • The rice-dal batter should be neither too thick nor too watery. Ensure the balls are well coated with the batter.

 

 

 

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