PURNALU IN PANIYARAM PAN

Here is the recipe which every sweet lover and diet cautious person should try. Unlike the  traditional festive recipe which is deep fried I made these in paniyaram pan with little bit of oil, reducing the calories. Give it a sure try and enjoy……... HAPPY VARALAKSHMI VRATHAM 

INGREDIENTS

FOR THE STUFFING

• Chana dal                              2cup
• Grated jaggery                      1 cup
• Cardamom powder                1 Tsp

FOR THE OUTER COVERING

• Urad dal                                1 cup
• Rice                                       2cups
• Salt                                        a pinch

PROCEDURE

Soak the rice and dal for 8 to 10 hours and grind them to a fine paste.

Add salt and leave for 4 to 5 hours.

Soak the chana dal too for 4 to 5 hours.

Cook the dal till it is soft but not mushy.

Lay the dal on a paper towel to remove excess water.

Grind to a fine paste but not runny. Add the grated or powdered jaggery, elaichi powder.

Mix well and make small balls. Make the poornalu immediately or else the stuffing becomes runny.

If you are not able to make the balls, cook the stuffing for 10 minutes on a slow flame.

Cool and make the balls.

Heat the paniyaram pan and add some oil in each hole.

Dip the stuffing balls in outer batter and drop them in the paniyaram pan.

Close the lid and cook on a very slow flame.

When the bottom turns golden brown turn the other side and cook with some more oil.

When the poornalu are cooked completely serve hot…….Don't forget the ghee with a  hole in the middle.