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.


BMLogo




Preparation Time 20 minutes + Batter preparation time 3 hours
Makes 12-13
Posted by Harini R on Tuesday, May 12, 2020

4 comments

  1. rajani Says:
  2. I love that jaggery and coconut filling, it’s absolutely delicious. This is a great snack to serve with tea on evenings:-)

     
  3. Srivalli Says:
  4. 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.

     
  5. Unknown Says:
  6. Wow I love boorelu and coconut ladoo. This 2 in 1 dish looks so good. Must try dish.

     
  7. Delicious appam ... The filling sounds too good !!

     
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