Monday, May 28, 2012

Poornam Boorelu With Chickpeas ~ Low Calorie Version!

Hi Folks,Hope you all enjoyed your weekend n buddies Here in US still in the holiday mood rt?! due to Memorial day- holiday!! Actually we planned for a trip to enjoy this long weekend but from Friday i caught with cold n Flu suffered with severe body ache. So all our plan was dropped ok we planned again next month :) Today i am feeling much better.
For Day 6, under the theme Pick One Cook All with my star Ingredient, "Chickpeas/Channa" here comes a Sweet recipe, Poornam Boorelu with Chickpeas. Poornam Boorelu is a traditional Andhra Recipe which is done with channa dal and deep fried with urad dal batter. I replaced channa dal with chickpeas and instead of deep frying i used my Paniyaram Pan to fry them. I love anything with jaggery in any form. I just love this version a lot n my kids too. Urad dal n Jaggery n Chickpeas are well know for its nutrients n vitamins n iron contents so without spoiling its health factor i simply made this delicious sweet in Paniyaram Pan as low calorie guilt free sweet. Hope u too like it and do try this at home and enjoy! Now to the recipe...

Recipe Source : Sailu's Kitchen
Ingredients
For Outer Covering
  1. Urad dal    1/2 cup
  2. Rice     1 cup (i used sona masoori)
  3. Salt    1/2 tsp or to taste
For Stuffing
  1. Chickpeas/Channa    1 cup
  2. Jaggery     1 cup(grated or powdered)
  3. Cardamom powder    1/2 tsp
  4. Coconut    2-3 tbsp or to taste(shredded)
  • Oil/ghee    as needed.
Method
  • Wash n soak Urad dal n Rice for 2-3 hours and then drain completely and grind using little water to a smooth and fluffy batter. 
  • Then transfer it to a bowl, add salt n enough water to make a thick dosa batter and cover it n keep aside until use.
  • Wash n Soak Chickpeas for overnight or at least 6hours then pressure cook the chickpeas for 1-2 whistle with enough water. 
  • After cooking, allow to cool chickpeas for a while, then grind it to a coarse paste/powder.
  • Then mix this coarse chickpeas with grated jaggery...combine well.
  • Now heat  a pan add coconut n fry for few seconds then add this chickpeas-jaggery mixture and cook for 3-4 minutes. Keep stirring.
  • Lastly add cardamom powder and mix well. Allow this mixture to cool for a while.
  • Then divide it to a 20 small lime sized balls and keep ready.
  • Heat paniyaram, add few drops of oil/ghee in each groove, then take one jaggery-chickpeas ball dip in already prepared urad dal batter, and drop carefully in a groove...do repeat the same with the left over jaggery n batter.
  • Cook for 2 minutes in medium heat then turn other side and cook until done.That's it...transfer to the plate n serve warm with or w/o banana.
Notes:
Do not Cook Chickpeas too mushy then the mixture will be runny.
Instead of chickpeas you can also use moong dal.
Cooking the chickpeas n jaggery mixture will help to increase the shelf-life of the sweet.
Left over jaggery mixture can be used to make Puran poli or Suzhiyam.
Left over urad dal batter can used to make dosa,(like what i did :) it come out crispy n yummy.


31 comments:

  1. wow. this looks just awesome. interesting recipe.

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  2. Very interesting recipe, looks fabulous dear.. Bookmarking these, will try some time :-)
    Thanx for linking it to the event :-))

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  3. Oh my god! with flu you have made all these appam's and done a step by step documentation. Good job, but please rest up.

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    1. No Srimathi...i made all these recipes well in advance(before marathon begins) that's y i am able to post it without any reason...except today's post, previous one weres scheduled :) Anyway thanks for your concern!!

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  4. That's really so fantastic!..this is too good Sangeetha, love your dedication!

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  5. Great looking boorelu. Very nutritious!

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  6. Yummy Boorelu...we call it suzhiyam..It is such a nice way u showed without mess up..Sure i will try this..

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  7. that pan is so useful love it! the poornam boorelu came out perfect!

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  8. It looks like kuzhi paniyaram.. but really hands off to your effort.. take care dear..

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  9. delicious n nutritious...love your boorelu :)Take care n get well soon:)

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  10. SO different and interesting....looked delicious..

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  11. Take care Sangee.. As i told before, cant wait to try this healthy and yummy boorelu..Well executed and quite addictive.

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  12. Yummy n guilt free version, sounds healthy...

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  13. sounds healthy and delicious sangee :)

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  14. Delicious Boorelu....I once saw these in a cookery show on TV in India.

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  15. R u down with flu ? how r u feeling now ? This post is really good. i never thought of making sweet paniyaram like this. I make the batter with maida. love this version :)

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  16. Clear instructions and nice version :)
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    The Master Chef Contest

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  17. nice innovations sangeetha.. sweet paniyarams.. loved it.. take care
    Noel collections

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  18. Sounds interesting and inviting...perfectly made.Loved the low calorie version...The first clicks is awesome and beautiful presentation..

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  19. Looks very inviting and super yummy!!

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  20. Lovely one Sangee, the variation you did with chickpeas is very interesting.

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  21. I have never tried with chickpeas. Nice one.

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  22. wow...very interesting recipe dear...luvd n luks delicious

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  23. I love this variation sounds tasty and healthy.Hope you are feeling well.Take care.

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  24. sounds delicious and healthy recipe:)
    http://indiantastyfoodrecipes.blogspot.com

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  25. Interesting and healthy stuffing. Boorelu look wonderful.

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  26. Hope u enjoyed a good sunny memorial day holiday... having moved to UK from US, I really miss on some of the holidays, especially the thanks giving with all the food and the shopping :-) We make something similar called modakam with maida flour though

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  27. lovely filling! As usual the pictures are too good!

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