Kobbari Poornam Boorelu Recipe

Wash the rice and urad dal thoroughly, then soak them overnight or for at least 6 hours. After soaking, drain the water and grind the mixture into a smooth batter, adding just enough water to get a consistency like a thick dosa batter.

Stir in a pinch of salt and set it aside for an hour to rest.

In a pan, combine the 1 1/2 cups coconut and 3/4 cup powdered jaggery. Cook over medium heat, stirring occasionally, until the jaggery melts completely and blends with the coconut.

Continue to stir continuously as the mixture thickens and starts to come together in a lumpy mass. Once it's thick, stir in the 1/4 teaspoon of cardamom powder, then remove the pan from the heat.

Dip each coconut filling ball into the prepared batter, ensuring it's fully and evenly coated. Gently lower the coated balls into the hot oil, being careful not to overcrowd the pan.

Deep fry the boorelu until they turn a deep golden brown on all sides. Once fried, use a slotted spoon to remove them from the oil and drain them on paper towels to absorb any excess oil.