Poornalu

Ingredients:
Chanaga pappu/Toor dal(if health conscious): 1 cup
Jaggery: 1 cup
Saunf:2-3 tsp
Minappappu/Urad dal: 1 cup(soaked)
Rice: 1 handful(Soak it with Minappappu)
Oil: For deep frying.

Procedure:

• Boil the chana dal/Toor dal in a pressure cooker for 1-2 whistles
• Drain the boiled chana dal and let it cool
• Add Jaggery and saunf and grind the boiled chana dal to make poornam
• If the poornam is little loose, Transfer it into a thick bottom vessel and cook on medium flame till it gets little thicker and let it cool As it cools it gets thicker
• Grind the Soaked Minappappu/Rice into a batter(little thicker than dosa batter). Tip: Add little Jaggery or sugar while making the batter for tastier poornalu.
• Heat oil for deep frying in kadai.
• Make round balls of the poornam and dip in the batter and deep fry in the oil till golden brown.

Poornalu ready to be served. 

Can be stored upto 2 days