Commonly known as Poornam Burelu, this dish is a beloved sweet delicacy from Andhra Pradesh, India. Made with chana dal (yellow split peas) and jaggery, it is traditionally coated with rice batter and deep-fried to golden perfection. The rich filling inside and the crispy exterior offer a texture and taste sensation that is out of this world. Burelu is also a festival dish, commonly prepared during events like Ugadi, Sankranti, and Dussehra.
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Wash and soak rice for 5 to 6 hours. Blend it to a smooth batter and set aside.
Cook Chana Dal till it is soft and pressure cooked. Drain the excess water and set it aside.
Grind the cooked dal to a smooth paste.
In a pan, melt jaggery and add the ground dal to it. Mix well until it turns into a thick paste. Add cardamom powder and mix well.
Make small balls out of this mixture.
Heat the oil in a pan for deep frying.
Dip each dal ball into the rice batter and drop it into the hot oil. Fry until golden brown.
Your delicious Burelu is ready for serving.