Poornalu Recipe


Chana dal – 1/2 kg
Jaggery – 1/2 kg
Ealaichi – 3 to 4
Urad dal – 1 glass
Rice – 1 1/2 glass
Salt to taste

Preparation method

Soak rice and dal in waterfor 3 hours
Grind it into a thick batter.
Add salt and keep aside for 5 to 6 hours.
Soak chana dal for sometime and cook in water.
After the dal is cooked and jaggery.
Smash the dal with dal smasher.
Cook the dal and jaggery mixture till the it thickens
Make round balls after the mixture is cooled.
Heat oil in a deep frying pan
Now dip the chana dal balls in the batter and drop in the hot oil.
Fry till golden brown and and remove from oil.