Pesarapappu Boorelu ( Moong Dal Sweet Balls) Recipe

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Directions

• Wash and soak rice and black gram in water for 6-8 hours and wash and soak moong dal in water for 2 hours.
• Strain out excess water from moong dal and grind into smooth paste by adding very little water and the consistency of this batter should be like dosa batter.
• Grease idli molds with little oil and pour the moong dal batter into each depression in the mold and steam it.
• Un-mold and cut them into small pieces and keep it aside to cool down.
• Melt jaggery adding 1/4 cup of water and pass this molten jaggery through a fine strainer and collect the clean syrup and keep it aside.
• Blend the steamed moong dal pieces without adding water.
• In a pan add the jaggery syrup, blended moong dal, cardamom powder ,and coconut and mix it well.
• Place the pan on flame, stir continuously until the mixture forms a lump and turn off the flame and let it cool down completely.
• Blend rice and black gram into smooth paste adding little water and this batter should have the consistency of dosa batter and add salt, mix it well.
• Heat oil in a wok and make small lemon sized balls of the moong dal mixture and dip each ball in the rice and black gram batter and drop in hot oil.
• Deep fry until slight brown and pour 1/2 tsp ghee into each balls.
• Once cooled, store in air tight container for 1-2 days or serve hot.

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Meghna Nath