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    Home » Uncategorized

    Last Updated: April 15, 2025 | First Published on: October 13, 2012 by Hari Chandana Ponnaluri

    Pesara Poornam Boorelu Recipe | Step by Step Recipe | Navarathri Recipes

    128 shares
    pesarapappu poornam boorelu recipe, how to make pesara pooralu, pesara pappu poornalu recipe

    Pesara Poornalu / Pasi Paruppu Suzhiyan / Suzhiyam Recipe:

    Preparation & Cooking Time : 1 hour
    Makes about 28 - 30

    Ingredients:

    Urad Dal: ½ cup
    Rice : 1 cup
    Moong Dal: ¾ cup
    Grated Fresh Coconut: ¾ cup
    Powdered Jaggery: 1 and ½ cups
    Cardamom Powder: ½ tsp
    Salt : ¼ tsp
    Oil for deep frying

    Method:

    1. Wash
    and soak the urad dal and rice overnight or for 6 hours. Wash and soak
    the moong dal in water for 2 - 3 hours.

    2. Drain the water from urad dal
    and grind to a smooth paste adding little water. It should be like a thick dosa batter.

    3. Add the salt to the urad
    dal batter and set aside.

    4. Now drain the water from moong dal and grind
    into a smooth paste adding very little water.

    5. Pour the moong dal batter
    into greased idli plates and steam cook for 12 - 15 minutes. Switch off
    the heat and allow it to cool. Chop and grind the pieces and set aside

    6. In a
    heavy bottomed vessel, mix the powdered jaggery and water. The amount of water should be just enough to soak the jaggery
    and allow the jaggery to melt.

    7. When boiling bubbles appear, add the moong dal mixture and grated coconut and mix well.

    8. Cook
    on a medium
    flame till it forms a thick mixture.  When it thickens,
    add the cardamom powder and mix well.
    9. Allow it to cool and roll into a
    round shape balls. Heat enough oil in a frying pan.

    how to prepare pesara poornalu. recipe for pesara pappu poornam burelu

    10. Then dip each moong
    dal ball in the urad dal batter and let it coat evenly.

    11. Then gently
    drop them into the hot oil. Deep fry them till golden brown color.

    Andhra pesara poornalu recipe

    12.  Remove from the oil and serve.

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    128 shares

    Reader Interactions

    Comments

    1. Priti S says

      October 14, 2012 at 5:28 am

      Looks bit of work but the end result i so tempting ....perfectly done ...drooling here Hari

      Reply
    2. Priya Sreeram says

      October 14, 2012 at 6:22 am

      love it; nice tutorial too

      Reply
    3. sowmya(creative saga) says

      October 14, 2012 at 6:28 am

      very nice..love the method with pictures..looks delicious..

      Reply
    4. Vimitha Anand says

      October 14, 2012 at 8:46 am

      wonderful recipe and nice pictorial

      Reply
    5. Ramya says

      October 14, 2012 at 9:01 am

      That looks soo great!I usually use the dipping batter made of plain flour. The urad dal batter looks soo crispy and yumm. Next time i will try this method!

      Reply
    6. Archana says

      October 14, 2012 at 10:11 am

      Looks very very delicious.

      Reply
    7. Prathima Rao says

      October 14, 2012 at 12:58 pm

      Very new to me..Looks very delicious Hari!!
      Prathima Rao
      Prats Corner

      Reply
    8. Veena Theagarajan says

      October 14, 2012 at 1:22 pm

      New to me.. Looks so tempting
      great-secret-of-life.blogspot.com

      Reply
    9. Priya says

      October 14, 2012 at 1:47 pm

      I dont mind munching some,irresistible boorelu.

      Reply
    10. Maayeka says

      October 14, 2012 at 1:58 pm

      looks so perfect and tempting.a very new recipe for me..a must try!!

      Reply
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    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

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