PURNAALU/CHANNADHAAL BONDA

This is a traditional sweet dish served during festivals,My kids love this sweet dish when ever they visit India the one thing they ask my mom to prepare is this sweet dish.This is very easy to prepare and its good for health also.


Here comes the recipe for this:

Ingredients for inner stuffing:

2 cups channa dhaal/chickpea dhall.
21/2 cup jaggery grated.
1/4 tspn of Ilachi powder.
4-5 cups oil to deep fry.

For the outer layer we need:

1 cup urad/minappa papu dhaal.
2 cups rice.
1 tspn salt.


Method:

First soak the urad/minapa papu and rice together 4-5 hrs and after its well soaked grind them together in a blender and make a fine batter, the batter should be like dosa batter consistency. Add salt to the urad batter and keep aside.

Now boil the channa dhaal/channaga papu in the presure cooker,later when the dhaal is cooked drain the water and add jaggery to it and cook again mixiing both channa dhaal and jaggery together.We have to cook this until its well cooked and its ready to form balls.(the dhall mixer should not be watery we should see that its dry enough to make good shape balls,If its watery we can give a good shape as well as when we fry them they splitter in the oil and makes a whole mess).When the dhaal is ready to make the balls take a lemon size dhaal mixture and make balls and keep them for 15 mnts in the fridge( this way the balls will become little stiff and it will be easy to dip them in the urad batter and fry and they dont observe more oil).

Now here comes the final part of cooking this dish.

Take the deep fry pan and heat the oil,when the oil is warm enough dip the channa/jaggery balls into the urad dhaal batter and drop them in the warm oil one by one and deep fry them till golden brown.When they are fried remove from the fry pan and serve them hot with few drops of ghee. and enjoy the dish:)

  

This traditional dish of andhra is my contribution for
Sailus JFI Event for dhaal for this month.