This is a Traditional South Indian recipe.This is usually made on festivals but you can make them any time with Chana dal and Jaggery.Do not make it with white sugar as it is refined carbohydrate.
Ingredients
For covering
1 cup urad dal
1 cup whole grain brown rice
little salt
For stuffing inside
1 cup chana dal
1-1 1/2 cups jaggery
5-6 coarsely powdered cardamoms
oil for deep fry
Preparation
Wash urad dal and rice thoroughly and soak in water for about 5 hours.
After 5 hours take them into a blender jar and blend them into a smooth batter. The consistency should be little thicker than the dosa batter. Add salt to it and set it aside. It will be better if you can ferment it overnight.
Wash chana dal and soak in water for about 30 minutes.
After 30 minutes cook chana dal in the pressure cooker or on the stove top till it is soft.
Take out the cardamom seeds out of the pod and powder them coarsely. Keep it covered so it won't lose the flavor.
Powder or crush the jaggery also.
Procedure
Put a thick bottom pan on the stove top on medium flame.
Add 2 tbsp of water to the jaggery and let it melt.
When the jaggery has been melted, add the cooked chana dal.
Continue cooking both of them on medium flame.
Keep stirring and press the chana dal with your ladle. So some of the chana dal will be crushed while some of it is still like dal.
This gives a nice texture for the stuffing.
Continue cooking till it gets thick. You should be able to make a ball with it.
When it gets the right thickness turn off the stove, add cardamom powder, give a mix and let it cool down.
When it is cold, apply little oil on your hand and take a small lime size stuffing mixture and shape it into a round ball.
Continue make small lime size balls with all the stuffing mixture.
Keep a thick bottom skillet on the stove top on medium heat.
Pour enough oil in the skillet for deep frying.
Put a little batter in the oil to see if it is hot.
If it comes up right away that means the oil is hot enough for deep frying.
Dip a stuffing ball in the batter, let it drip the excess batter and carefully drop the coated ball inside the oil.
Continue adding a few more coated balls in the oil.
Do not overfill. You need some room to move them around.
When these burelu (balls) are getting golden color on the edges, turn them carefully to the other side.
When they turn golden color on both sides it is time to take them out.
Take them out into a paper napkin to absorb the excess oil.
Repeat the same process to make all Burelu.
Enjoy Burelu with some ghee on it.
For covering
1 cup urad dal
1 cup whole grain brown rice
little salt
For stuffing inside
1 cup chana dal
1-1 1/2 cups jaggery
5-6 coarsely powdered cardamoms
oil for deep fry
Preparation
Wash urad dal and rice thoroughly and soak in water for about 5 hours.
After 5 hours take them into a blender jar and blend them into a smooth batter. The consistency should be little thicker than the dosa batter. Add salt to it and set it aside. It will be better if you can ferment it overnight.
Wash chana dal and soak in water for about 30 minutes.
After 30 minutes cook chana dal in the pressure cooker or on the stove top till it is soft.
Take out the cardamom seeds out of the pod and powder them coarsely. Keep it covered so it won't lose the flavor.
Powder or crush the jaggery also.
Procedure
Put a thick bottom pan on the stove top on medium flame.
Add 2 tbsp of water to the jaggery and let it melt.
When the jaggery has been melted, add the cooked chana dal.
Continue cooking both of them on medium flame.
Keep stirring and press the chana dal with your ladle. So some of the chana dal will be crushed while some of it is still like dal.
This gives a nice texture for the stuffing.
Continue cooking till it gets thick. You should be able to make a ball with it.
When it gets the right thickness turn off the stove, add cardamom powder, give a mix and let it cool down.
When it is cold, apply little oil on your hand and take a small lime size stuffing mixture and shape it into a round ball.
Continue make small lime size balls with all the stuffing mixture.
Keep a thick bottom skillet on the stove top on medium heat.
Pour enough oil in the skillet for deep frying.
Put a little batter in the oil to see if it is hot.
If it comes up right away that means the oil is hot enough for deep frying.
Dip a stuffing ball in the batter, let it drip the excess batter and carefully drop the coated ball inside the oil.
Continue adding a few more coated balls in the oil.
Do not overfill. You need some room to move them around.
When these burelu (balls) are getting golden color on the edges, turn them carefully to the other side.
When they turn golden color on both sides it is time to take them out.
Take them out into a paper napkin to absorb the excess oil.
Repeat the same process to make all Burelu.
Enjoy Burelu with some ghee on it.
Helpful Tips
Do not use sugar in this preparation instead of jaggery. Use Jaggery only to experience wonderful taste.
Wait until the oil is hot enough for frying. Burelu will absorb too much oil if the oil is not hot enough.
Do not over heat the oil.
Health Information
Chana dal and urad dal are a good source of protein.
Deep fried foods are not really great for health. So try to keep them moderate.
Please feel free to write your comments and suggestions below.
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Do not use sugar in this preparation instead of jaggery. Use Jaggery only to experience wonderful taste.
Wait until the oil is hot enough for frying. Burelu will absorb too much oil if the oil is not hot enough.
Do not over heat the oil.
Health Information
Chana dal and urad dal are a good source of protein.
Deep fried foods are not really great for health. So try to keep them moderate.
Please feel free to write your comments and suggestions below.
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