Blogging Marathon - 8th edition is in session!! This time around the themes announced by Srivalli were very interesting and challenging too. Take a look and decide for yourself.
1. Cooking with under 5 ingredients (salt and seasoning considered as one ingredient)
2. Cooking without fire for kids
3. Condiments
4. Nawabi Khana
5. Microwave Cooking
6. Cooking From Scratch
There was an option of clubbing two different themes as well. I have chosen to blog under two themes 'Cooking with under 5 ingredients' and 'Condiments'. So I would be posting recipes alternating between the two themes. Today's recipe uses under 5 ingredients.
I have not used cardamom powder or any nuts in this recipe but you are free to add them or any other flavorings as per your preference. Also I haven't used fenugreek in the dosa batter this time.
In many households, 'Poornam' (Usually Chana Dal-Jaggery filling) is supposed to be very auspicious and is usually prepared for many festivals and happy occasions. [Poornam can also be made out of Toor Dal or Mung Dal]. This filling is used in making a variety of goodies like Boorelu, Holigalu (Bobbatlu/Puran Poli), Kudumulu (Half moon shaped dumplings) etc.
Here I chose to make a low fat version of Boorelu to keep it slightly guilt free. Trust me, no one could find the difference between the deep fried ones and these low fat ones. Here is how I made them..
Ingredients -
1. Chana Dal 1 cup
2. Jaggery, grated 1 cup
Dosa Batter 1 1/2 cups
For the Dosa Batter -
3. Rice 1 1/2 cups
4. Urad Dal 1/2 cup
5a. Salt as needed
5b. Oil as needed
Note that Salt and Oil/Seasoning make up 1 ingredient
Made in Paniyaram pan / Ponganala Penam / Abelskiver
Method Of Preparation -
To prepare the filling (Poornam) -
Wash and boil chana dal either in the pressure cooker or on the stove top until it is just tender.
Drain the extra water and let the cooked dal cool.
Meanwhile heat the grated jaggery with about 3 tablespoons of water until it melts.
Pass the jaggery solution through a metal tea strainer and discard the impurities.
Add the jaggery solution to the boiled chana dal and grind in a mixer to a fine paste. It should result in a stiff dough. If it is runny, heat it and let the extra moisture evaporate. Let it cool.
To Prepare the Dosa Batter -
Soak rice and urad dal for a couple of hours and grind to make a smooth batter. Let the batter sit for 3-4 hours (Ideal situation).
To Prepare low fat Boorelu -
Make bite sized portions out of the filling and set aside.
Heat the paniyaram pan, spray oil in all the slots. (I added about 1/8 tsp per slot - Personal preference!)
When the oil is hot enough, dip each of the above balls in the Dosa batter and gently slide into each of the slots in the pan. The pan I have has 7 slots.
Turn them around so they are cooked evenly on all sides and remove them onto kitchen paper towels.
Continue the process until all of the filling is used up.
Note that the dosa batter required may differ as I hadn't prepared dosa batter just for making these. So it is only an approximation and same is the case of the filling.
Do check to see what my fellow marathoners are up to here..
Preparation Time 15 min [Provided the filling (takes about 30 min) and the batter(takes about 4 hrs) are ready]
Makes 21 (approximately)
1. Cooking with under 5 ingredients (salt and seasoning considered as one ingredient)
2. Cooking without fire for kids
3. Condiments
4. Nawabi Khana
5. Microwave Cooking
6. Cooking From Scratch
There was an option of clubbing two different themes as well. I have chosen to blog under two themes 'Cooking with under 5 ingredients' and 'Condiments'. So I would be posting recipes alternating between the two themes. Today's recipe uses under 5 ingredients.
I have not used cardamom powder or any nuts in this recipe but you are free to add them or any other flavorings as per your preference. Also I haven't used fenugreek in the dosa batter this time.
In many households, 'Poornam' (Usually Chana Dal-Jaggery filling) is supposed to be very auspicious and is usually prepared for many festivals and happy occasions. [Poornam can also be made out of Toor Dal or Mung Dal]. This filling is used in making a variety of goodies like Boorelu, Holigalu (Bobbatlu/Puran Poli), Kudumulu (Half moon shaped dumplings) etc.
Here I chose to make a low fat version of Boorelu to keep it slightly guilt free. Trust me, no one could find the difference between the deep fried ones and these low fat ones. Here is how I made them..
Ingredients -
1. Chana Dal 1 cup
2. Jaggery, grated 1 cup
Dosa Batter 1 1/2 cups
For the Dosa Batter -
3. Rice 1 1/2 cups
4. Urad Dal 1/2 cup
5a. Salt as needed
5b. Oil as needed
Note that Salt and Oil/Seasoning make up 1 ingredient
Made in Paniyaram pan / Ponganala Penam / Abelskiver
Method Of Preparation -
To prepare the filling (Poornam) -
Wash and boil chana dal either in the pressure cooker or on the stove top until it is just tender.
Drain the extra water and let the cooked dal cool.
Meanwhile heat the grated jaggery with about 3 tablespoons of water until it melts.
Pass the jaggery solution through a metal tea strainer and discard the impurities.
Add the jaggery solution to the boiled chana dal and grind in a mixer to a fine paste. It should result in a stiff dough. If it is runny, heat it and let the extra moisture evaporate. Let it cool.
To Prepare the Dosa Batter -
Soak rice and urad dal for a couple of hours and grind to make a smooth batter. Let the batter sit for 3-4 hours (Ideal situation).
To Prepare low fat Boorelu -
Make bite sized portions out of the filling and set aside.
Heat the paniyaram pan, spray oil in all the slots. (I added about 1/8 tsp per slot - Personal preference!)
When the oil is hot enough, dip each of the above balls in the Dosa batter and gently slide into each of the slots in the pan. The pan I have has 7 slots.
Turn them around so they are cooked evenly on all sides and remove them onto kitchen paper towels.
Continue the process until all of the filling is used up.
Note that the dosa batter required may differ as I hadn't prepared dosa batter just for making these. So it is only an approximation and same is the case of the filling.
Do check to see what my fellow marathoners are up to here..
Preparation Time 15 min [Provided the filling (takes about 30 min) and the batter(takes about 4 hrs) are ready]
Makes 21 (approximately)
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Looks very tasty. This is new to me.
Do send me your entry for my event here:http://madscientistskitchen.blogspot.com/2011/08/you-are-invited-to-my-very-first-event.html
Looking at the boorelu, I guessed you made them in a paniyaaram pan. Just finishing my lunch and would not mind having a couple of those boorelu
are these up-ums? look delicious!
O tasty... Wish I could some of those from the screen :)
mouthwatering.....
Loving this quickie recipe!! superb..
http://krithiskitchen.blogspot.com/
These boorelu look so tempting ... lovely idea to use the paniyaaram pan it sure is a healthier option than deep fry ... picts are superb
Super Yummy Recipes
Looks very delicious and an easy one!!!!
love this dumplings...and low fat version is an awesome innovative idea...thanks for sharing!
delicious looking dumpling..love the healthy version..
lovely one
Looks so tempting Harini,especially the last click.
Delicious and healthy recipe,love to grab it from the screen...
super healthy version ! Can this be done with Idli batter also Harini ?
Cheers
Kalyani
New Event: Fasting Foods – Vrat ka Khaana Special
Event: healthy Lunchbox ideas – Carrots – all this August
interesting n perfect evening snack!!
ohh.. i love boorelu and i guess with this method I can have as many as I can, without caring for the calories :-)
These dumplings look sooo.... tasty!!!
Prathima Rao
Prats Corner
Nice version..looks delicious
Harini, I love the fact that these are low fat, but I won't actually mind otherwise too..heheh..looks very inviting!
Looks delicious ...loved your version
Thats so brilliant, loved ur low fat version.
I love this idea of using paniyaram pan for this, will definitely give it a try :)
absolutely new to me n must say wonderful...
Oh yummy!