Recipie: Pesarapappu Boorelu - A Delightful Telugu Treat

With Sravana Masam around the corner and all Telugu households gearing up for Varalakshmi vratam, indulge your taste buds in the irresistible flavors of Pesarapappu Boorelu, a traditional Telugu delicacy that perfectly balances sweetness and crispiness. Often referred to as "Boorelu," or “Poornalu” these delightful treats are made from a unique blend of urad dal, rice flour, and a delectable Pesarapappu (Moong Dal) filling. Unlike other variations, this recipe ensures that the sweet remains crispy for extended periods, making them a perfect treat to relish at any time of the day.

In this recipe, we'll take you through the steps to create these crispy delights, along with essential tips for achieving the perfect texture and flavour.

Ingredients:

For the Outer covering:

1/2 cup Minapa Pappu (Urad Dal) (Soaked for 4 hours)

1 cup Rice Flour

Pinch of Salt

Sufficient Water

For the Filling:

1 cup Pesarapappu(Moong dal) (Soaked for 4 hours)

1 cup Grated Raw Coconut

1 1/4 cup Sugar (can be replaced with grated jaggery)

1/2 tsp Cardamom Powder

1 tsp Ghee

1 tbsp Water

For Frying:

Indiyeah! Oil of your choice

Instructions:

Making Pesarapappu Rava:

1. Grind the soaked Pesarapappu to a smooth batter (similar to that used for idli or dosa.)
2. Put the batter like Idlis on idli plate and steam for 5 minutes on high and 4 minutes on sim. (Simply, make Pesarapappu Idli’s)
3. Once cooled, break and mix these Idli’s into a smooth rava texture without any lumps. (Quick tip: u can put in blender but only for a second. Not longer)

Preparing the Filling:

1. Heat ghee in a pan and lightly fry the grated coconut for about a minute (till you get a nice aroma)
2. Add it to the Pesarapappu rava, add sugar/grated jaggery, cardamom powder and mix well ensuring no lumps are formed.
3. let it cool and shape into lemon-sized balls.

For the outer Layer:

1. Grind the soaked urad dal, adding water, into a smooth batter.
2. Combine rice Flour in small amounts to the urad dal batter. Add a pinch of salt and mix evenly adding small amounts of water, making sure no lumps are formed.
3. Check consistency. (Should be medium thick. A bit thicker than dosa batter)

Assembling and Frying:

1. Heat Indiyeah! oil in a pan over medium flame for frying.
2. Dip the Pesarapappu balls in the batter, ensuring a thin layer coats each ball.
3. Fry the coated balls until they turn golden brown and crispy.

Enjoying the Crispy Delights:

1. Once fried, drain the excess oil and let them cool (don’t cover when hot to retain crispy texture for longer time).
2. Relish the Pesarapappu Boorelu while they remain fresh and delightfully crispy even after hours.

Pesarapappu Boorelu, with their unique blend of textures and flavors, represent a culinary masterpiece from the Telugu cuisine. This recipe ensures that each bite offers a harmonious balance of crispy outer layers and a sumptuously sweet filling. This Sravan sukruvaram, offer it as naivedyam to Lakshmi devi and enjoy these healthy treats along with her blessings. 

By using Indiyeah! Oil of your choice, you can create these delectable treats that tantalize your taste buds guilt free. Prepare a batch of Pesarapappu Boorelu and savour the magic of Telugu flavors with Indiyeah! in every bite.