Boorelu

Soak urad dal in water for 2 hours. Drain and grind to a thick, smooth batter using minimal water. The batter should be fluffy and hold its shape. Add a pinch of salt and set aside.

Soak chana dal for 1 hour. Drain and pressure cook with a little water for 2 whistles until soft but not mushy. Drain any excess water.

Mash the cooked chana dal while still warm. Add grated jaggery, fresh grated coconut, and cardamom powder. Mix well to form a smooth, firm filling. If the mixture is too soft, cook it briefly in a pan over low heat to dry it out.

Divide the filling into 16 equal portions and roll each into a smooth ball.

Add rice flour to the urad dal batter and mix well — this helps the batter hold its shape during frying.

Heat oil in a deep kadai over medium heat until it reaches 170°C (340°F).

Dip each filling ball into the urad dal batter, coating it completely and evenly.

Gently slide the coated balls into the hot oil. Fry 4–5 at a time for 4–5 minutes, turning occasionally, until they are golden brown all over.

Remove with a slotted spoon and drain on paper towels.

Serve warm or at room temperature as a festive sweet.