Hello all... Today i am sharing with you a sweet recipe and my favorite recipe that is PESARAPAPPU PURNALU.. :) Yes you heard it right... This is a perfect andhra recipe prepared during festivals and special occasions. Basically different stuffings are used in this recipe and major people prepare this with chanadal and jaggery stuffing inside. Today i am showing you stuffing with moongdal and sugar. Moongdal helps in reducing heat of the body. Addition of grated coconut gives extra taste to the dish. So lets know how to prepare this dish :)
INGREDIENTS
FOR FILLING/STUFFING
1 cup moongdal/pesarapappu, soaked for 3 hours.
1 and 1/2 cup sugar, powdered
1 cup fresh grated coconut
6-8 green cardamom / elachi
Pinch of eating soda
FOR OUTER LAYER / TOPU
1 cup whole urad dal / minapagullu, soaked for 4 hours
1 and 1/2 cup rice, soaked for 4 hours
Pinch of salt
Oil for deep fry
PREPARATION
- Combine urad dal and rice, clean and soak for 4 hours After this grind into smooth paste same as like dosa batter.
- Take another bowl, clean and soak moong dal for 3 hours. Grind into smooth paste same as like dosa batter.
- Grate or grind coconut and keep aside.
- Grind sugar along with cardamom and keep aside.
- Take idly cooker and apply ghee on plates. Now add the moongdal batter in these idly plates and steam cook for 10 mins.
- Remove them in a mixing bowl and mash them into paste.
- For this add grated coconut, powdered sugar and mix well. Make lemon size balls and keep aside.
- Take a deep kadai and pour oil for deep fry. Let it heat.
- In the meanwhile add salt to the outer layer / topu. Mix well.
- Once the oil is heat dip the prepared moongdal and coconut ball in the dosa batter. Make sure that the ball is completely covered by the batter. You can use spoon for dipping the ball in batter and putting them in oil.
- Deep fry them in oil until golden brown on all sides on medium heat.
- Serve hot.
- U can add chopped nuts like cashew n badam to the filling.
No comments:
Post a Comment