Ingredients with Measurements:
- 1 cup moong dal (split yellow lentils)
- 1 cup rice flour
- 1 cup jaggery (grated)
- 1/2 cup grated coconut
- 1/2 tsp cardamom powder
- 1/4 tsp salt
- 2 cups water
- Oil for frying
Special equipment needed:
- A deep-frying pan or kadhai
- A mixing bowl
- A spoon or ladle for mixing
Step-by-step instructions:
1. Rinse the moong dal thoroughly and soak it in water for 2-3 hours.
2. Drain the water and grind the moong dal into a smooth paste using a blender or food processor.
3. In a mixing bowl, combine the moong dal paste, rice flour, grated jaggery, grated coconut, cardamom powder, and salt. Mix well.
4. Gradually add water to the mixture and stir until you get a smooth batter with a pouring consistency.
5. Heat oil in a deep-frying pan or kadhai over medium heat.
6. Take a small portion of the batter using a spoon or ladle and drop it gently into the hot oil.
7. Fry the poornalu until they turn golden brown and crispy on both sides.
8. Remove the poornalu from the oil using a slotted spoon and place them on a paper towel to remove excess oil.
9. Repeat the process with the remaining batter.
10. Serve the moong dal poornalu hot or at room temperature.
- Time:
Preparation time: 2-3 hours (for soaking the moong dal)
- Cooking time: 30-40 minutes
Temperature:
- Oil for frying: medium heat
Serving size:
- Makes about 20-25 poornalu
Nutritional information:
- Calories per serving: 120
- Total fat: 4g
- Cholesterol: 0mg
- Sodium: 60mg
- Total carbohydrates: 19g
- Dietary fiber: 2g
- Sugars: 8g
- Protein: 3g
Substitutions for ingredients:
- Instead of jaggery, you can use brown sugar or honey.
- Instead of grated coconut, you can use desiccated coconut or coconut milk.
Variations:
- You can add chopped nuts like almonds or cashews to the batter for extra crunch.
- You can also add raisins or chopped dates for a sweet and fruity flavor.
Tips and tricks:
- Make sure the batter is smooth and free of lumps for best results.
- The consistency of the batter should be like dosa or pancake batter, not too thick or too thin.
- Fry the poornalu in small batches to avoid overcrowding the pan.
- You can store the poornalu in an airtight container at room temperature for up to 2-3 days.
Storage instructions:
- Store the poornalu in an airtight container at room temperature for up to 2-3 days.
Reheating instructions:
- You can reheat the poornalu in a microwave or oven for a few seconds before serving.
Presentation ideas:
- Serve the moong dal poornalu on a plate or platter with a sprinkle of powdered sugar or grated coconut on top.
Garnishes:
- You can garnish the poornalu with chopped nuts, raisins, or fresh fruit like sliced bananas or strawberries.
Pairings:
- Serve the moong dal poornalu with a cup of hot tea or coffee for a perfect snack.
Suggested side dishes:
- You can serve the poornalu with a side of coconut chutney or tomato chutney for a spicy and tangy flavor.
Troubleshooting advice:
- If the poornalu are too thick or dense, add more water to the batter to get a pouring consistency.
- If the poornalu are too thin or flat, add more rice flour to the batter to thicken it.
Food safety advice:
- Make sure the oil is hot enough before frying the poornalu to avoid undercooked or oily poornalu.
- Use fresh and clean ingredients to avoid contamination.
Food history:
- Moong dal poornalu is a traditional sweet snack from Andhra Pradesh, India, made during festivals and special occasions.
Flavor profiles:
- Moong dal poornalu has a sweet and nutty flavor with a crispy texture.
Serving suggestions:
- Serve the moong dal poornalu as a dessert or snack with a cup of hot tea or coffee.
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Region: Indian