Search Blog

January 15, 2015

Poornam Boori (Stuffed Yellow Split Pea Sweet Dumplings) with Pongu Boori (Spicy Dumpling)

Happy Sankranthi (Pongal ) to one and all ......

This is a harvest festival  where Indians celebrate for the harvest of new Rice crop by cooking Pongal (sweet or hot) . This festival is  celebrated for 3 days as bhogi, Sankranthi, and Kanuma respectively.

Bhogi is the festival celebrated widely in Andhra Pradesh . At dawn, people light a bonfire with logs of wood, other solid-fuels and wooden furniture  which are no longer useful, this reflects people discard old and derelict things and concentrate on new things causing change or transformation in life. It represents realization, transformation and purification of the soul by imbibing and inculcating various divine virtues.

Makar Sankranti marks the transition of the Sun into the zodiac sign of Makara rashi (Capricorn) on its celestial path. The day is also believed to mark the arrival of spring in India and is a traditional event.Makar Sankranti, apart from a harvest festival is also regarded as the beginning of an auspicious phase in Indian culture.

People cook pongal on Bhogi festival and poornam boori on Sankranthi (Pongal)

I want to share this traditional recipe of poornam boori and Pongu boori 

Poornam Boori:
Crispy N Puffy outside with  smooth sweet inside 

Split Yellow peas  (Chana dal ) 3/4 cup 
Black Gram (Urad Dal )  1 cup 
Rice (uncooked )  1/2 cup
Sugar 1cup
Canola Oil for deep frying
Cardamom pods  4 to 5
Salt a pinch 
baking Soda 1 pinch 

Preparing Time:  2 hours + 20 minutes
Cooking Time: 20 Minutes

Procedure :
Step 1:  Soak rice with urad dal in a bowl for 2 hours  . Soak  chana dal   for 2 hours  in a seperate bowl , and make into a paste . Cook it in a idli stand until done for 10 to 15 minutes.

Step 2: Mean while make a thick consistency batter with urad dal and rice , add a pinch of salt along with baking soda and fold in the batter .

Step 3: When chick pea flour idli is done add in sugar and cardamon pods and blend into a smooth paste .

Step 4: Now in a wok  fry the paste for about 5 to 10 minutes or until it becomes like a ball , this will help the sweet to remain fresh for 2 to 3 days if they survive .

Step 5: Heat  oil for deep frying , mean while make small balls from the split pea paste. When oil is hot enough and not smoking, dip the balls in prepared urad dal batter and fry until they turn golden brown . 

Step 6: When done remove them from the oil onto a blotting paper to absorb the extra oil.
Step 7 : Serve hot or cold according to your taste .

Pongu Boori: (Spicy Dumpling):

This cripsy snack is a perfect complement with tea or any drink or with any meal .

Urad dal and rice batter (dosa) as requied
Cumin seeds 1 tea spoon
Salt for taste
Onions chopped finely 1/4 cup
Coriander leaves chopped
Green chilies 4 chopped finely
Oil for deep frying

Preparing Time: 20 minutes
Cooking Time : 20 minutes

Step 1: Mix in the chopped onions , chilies, coriander leaves , cumin seeds , salt to the batter and fold in carefully so, that the batter is mixed  properly .

Step 2: Using a spoon just drop in the batter into hot but not smoking oil .
Step 3: Fry them until they are golden brown and blot them on a tissue paper 

Step 4: Serve hot with hot beverages or as a snack with /without your favorite chutney 

Wish you can hear the crispy sound of these dumplings 

No comments:

Post a Comment