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BURELU OR SWEET DUMPLES

 


THIS  DELICIOUS SWEET DISH IS  A TRADITIONAL SWEET PREPARED DURING FUNCTIONS AND FESTIVALS.

INGREDIENTS:-

 FOR OUTER COATING:-
1) URAD DAL 50GMS
2) A pinch of salt
3) Water enough to form a batter

1) CHANNA DAL 1CUP
2) JAGGERY 1CUP (CRUSHED)
3) WATER 2CUPS
4) FRESH  COCONUT- 1 CUP (grated)
4) CARDAMOM 3PODS.
5) SALT to taste
6) OIL for deep frying
 

PROCEDURE:-

For the outer coating.
1) Soak the Urad dal/black gram for 4-5 hrs.
2) Drain the water.
3) Grind the dal into fine paste.
4) Add very little water /1tsp -3tsp and blend it to a soft consistency, like the dosa batter, for the outer coating
5) Add a pinch of salt to the batter and keep aside

Stuffing:-

1) Wash and pressure cook Channa dai with 2cups of water
2) Cook the grated jaggery to remove any scum.
3) Add the grated/crushed jaggery to the dal
4) Cook both on low flame, stirring constantly, till the mixture blends into a smooth and thick paste.( thick enough to make balls
5) Add salt and crushed cardamom.
6) Add the grated coconut to the mixture and mix well,(optional)
7) Remove from fire
8) Divide the mixture into equal balls.
9) Dip each ball into the urad dal batter.
10) Ensure it is coated on all sides.
11) Heat oil in a thick bottomed kadai
12) Once the oil is hot drop the balls and fry till it turns golden brown in colour,
13) Deep fry till the outer coat is cooked.(2-3mnts/Approximately)
14) If needed lower the flame.
15) Once done, place them on the kitchen towel to drain out the excess oil
 

Though a tedious procedure (as it has to be done cautiously to get the  right consistency,
The stuffing should neither be watery nor dry and powdered)
 It is worth the effort.
 It tastes yummy.

-C.D. LAKSHMI SAROJA.
  Hyderabad ,India
 



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