Ingredients:
Bengal gram/shanaga pappu - 1/2kg
Jaggery (Bellam) - 1/2kg
Cardamom (elachi) powder - 1tbsn
Black Gram dal(mina pappu) - 1/4kg
Rice - 1cup
Salt to taste
Oil for deep frying
Method:
Step 1: Wash and soak Black gram dal and rice for 5 hours. Grind both fine paste along with salt, add little water.The paste should be thick.
Step 2: Wash and soak Bengal gram dal(shanaga pappu) for 2hours.
Step 3 : Grate the jaggery(bellam).
Step 4: First cook the Bengal gram dal(shanaga pappu).
Step 5: Once cooked the Bengal gram dal then add jaggery (bellam) and cook it well.
Step 6: Now we get a smooth paste. Let it cool.
Step 7: The paste divide into same size balls.
Step 8: keep the kadai on the stove top, add oil
Step 9: once the oil is hot, then dip each ball in the Black gram dal batter.
Step 10: When the balls turn golden, turn off stove. Let it take into a bowl.
purnalu is ready to serve
02:27
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