BM #112 Week 2 Day 3 -
The letter L was a little challenging but I derived a little benefit of watching TV during this shutdown period. I got a little inspiration from a TV cooking show where these Laskora Boorelu were featured.
As I understand, these are pretty famous in a place called Draksharamam, in Andhra Pradesh. Traditionally these dumplings are deep fried. But I chose to go for the cheat version and used a paniyaram pan (ponganala penam/abelskiver).
Recipe Inspiration TV program
Ingredients -
Urad Dal 1/4 cup (I used 1/4 cup urad dal batter)
Rice Flour 1/4 cup
Salt as needed
Jaggery, Powdered 1 Tbsp
*Oil as needed to cook in a paniyaram pan
For the filling -
Coconut 1/2 cup (I used grated frozen coconut)
Jaggery, powdered 1/2 cup
Cardamom powder 1/4 tsp
*I prefer the low fat version so I made them in the paniyaram pan. Feel free to deep fry them in ghee/oil.
Note - Feel free to use Dosa batter as the outer covering.
Method Of Preparation -
Wash and soak urad dal for about 2 hours.
Drain and Grind into a fine batter along with powdered jaggery, adding as much water as needed similar to Dosa batter. Mix in the rice flour and set aside.
Meanwhile prepare the filling.
In a heated pan, add coconut, powdered jaggery and the chopped nuts.
Cook until the mixture comes together as a single mass.
Remove and allow it to cool.
To make the Dumplings (Boorelu) -
Heat a paniyaram pan, add 1/2 tsp of oil in each of the slots.
Make about 12-13 equal portions of the filling.
Pour 1/2 teaspoon of batter into a slot, gently nestle the filling portion, pour about 1-2 teaspoons of batter to cover the filling. Continue for the rest of the slots as well.
Cover and allow them to cook for a while. Flip each of them and let the undersides cook as well.
Remove and continue with the rest of the dumplings.
Serve them warm.
Preparation Time 20 minutes + Batter preparation time 3 hours
Makes 12-13
Posts
I love that jaggery and coconut filling, it’s absolutely delicious. This is a great snack to serve with tea on evenings:-)
Ah this is surely an interesting one for the alphabet and the low cal one is surely a boost! I love the deep fried ones a lot and make it during Ugadi from the inlaws side. I don't remember athamma calling it by this name, though its a frequently made festival dish.
Wow I love boorelu and coconut ladoo. This 2 in 1 dish looks so good. Must try dish.
Delicious appam ... The filling sounds too good !!