|Black gram||1⁄2 Cup (8 tbs), soaked for 3 to 4 hours|
|Rice||1 Cup (16 tbs), soaked for 3 to 4 hours|
|Water||3 Cup (48 tbs)|
|Vegetable oil||250 Milliliter (For deep frying)|
|Chickpea||1 Cup (16 tbs)|
|Sugar/Grated jaggery||1 Cup (16 tbs)|
|Cardamom powder||3⁄4 Teaspoon|
1. Drain and wash the soaked black gram and rice and grind to a fine paste. If required, add a little water. The consistency of the batter should be that of a dosa batter. Add a pinch of salt to the batter and mix well. Keep the batter aside.
2. Cook the chickpeas with about 2 to 3 cups of water. Ensure that the lentil does not turn soft, but is just cooked. Drain the water and keep aside. Mash the cooked chickpea along with sugar (jaggery) with the help of a masher.
3. Cook the mashed lentil sugar mixture in a thick base dish till the mixture turns thick. Keep stirring continuously to ensure the mixture does not get burnt.
4. Cool the cooked lentil mixture and form even sized small balls with it.
5. Heat oil in a kadai on a low flame till the oil is ready for frying the sweet dumplings. Dip each lentil ball in the batter and ensure it is coated well and drop into the hot oil. About 4 to 5 dumplings can be fried at a time, but do not over crowd the oil.
6. Fry the dumplings on all sides, till they are golden brown. Continue this process with all the dumplings.
7. Serve the boorelu hot and they can also be cooled and stored in an airtight container for a few days.
Tissue Lined Plate
Calories 230 Calories from Fat 29
% Daily Value*
Total Fat 3 g5.1%
Saturated Fat 0.43 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 40.3 mg1.7%
Total Carbohydrates 44 g14.7%
Dietary Fiber 4.5 g18.2%
Sugars 18.6 g
Protein 6 g12.4%
Vitamin A 2.5% Vitamin C 1.2%
Calcium 6.4% Iron 7.6%
*Based on a 2000 Calorie diet