For the Outer Layer:-
All Purpose Flour / Madia - 1 cup
For deep frying -oil
For the Filling:-
Moong dal-2 cups
Sugar-1 1/2 cup
Grated Coconut-1 cup (u can add less or more)
Salt -1/2 tsp
Cardamom powder-1/2tsp (optional)
Take a pan add washed moong dal and water ,boil until moong dal is half cooked .When it boilling add 1 tsp of salt.When u press the moong dal it should be hard but it should be cooked.Its important not to over cook the dal.
Now add sugar and salt to it.Now transfer into a grinder or mixture with sugar.Grind the whole mixture til smooth.do not add water.
Take a bowl add maida,sugar,salt ,ghee and enough water to male a batter.The batter should have the consistency not thin or thick in medium so that it will leave a coating on the moong dal balls.
For Frying Boorelu:-
Heat a thick bottom kadai for frying.
Once the oil is hot,turn to sim,then dip each ball in the maida batter.Ensure its coated on all sides.
Then gently drop them into the hot oil.Turn and cook on all sides.Deep fry till golden brown and crunchy.You can deep fry a batch of four to five balls depending on the size of the vessel.
Pesara Pappu Katti / Masala Dal With Left over Moong Dal Water :-
Moong Dal water-2 cups
Cooked Moong dal-3 tbsp
Red chillies-3 nos
Cumin Seeds-1 tsp
Mustard Seeds-1 tsp
Salt to taste
Rice flour-2 tbsp
In mixie jar add red chillies and cumin seeds add little water grind into smooth paste.Keep it aside.
Heat 1/2 spoon oil in a pan,Add mustard seeds let them pops up.Now add hing,curry leaves fry few second ,now add cooked moong dal , 1 tsp grounded masala paste(acc o ur taste)left over dal water,salt mix well.Let it boil.
Now take the rice flour and mix little water and add stir it by adding in the boiled water until it little thickens,Boil for 5 to 8 minutesthen switch of flame.
Serve with rice or rotis or bobbatlu.