Sajja Boorelu

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Recipe

Ingredients

1 cup	sajja flour (pearl millet flour)
1 cup	jaggery
1 cup	water
1 cup	chana dal
1 teaspoon	cardamom powder
1 pinch	salt
as needed	oil for deep frying

Instructions

1. 1 Wash and soak the chana dal for 2 hours.
2. 2 Cook the soaked chana dal in a pressure cooker until soft but not mushy.
3. 3 Drain the cooked chana dal and grind it into a coarse paste.
4. 4 In a pan, add jaggery and water, and cook until the jaggery dissolves completely.
5. 5 Add the chana dal paste to the jaggery syrup and cook until the mixture thickens.
6. 6 Add cardamom powder and a pinch of salt to the mixture, then let it cool.
7. 7 Once cooled, shape the mixture into small balls.
8. 8 In a bowl, mix sajja flour with enough water to make a smooth batter.
9. 9 Heat oil in a deep frying pan.
10. 10 Dip each chana dal ball into the sajja batter, ensuring it is coated well.
11. 11 Carefully drop the coated balls into the hot oil and fry until golden brown.
12. 12 Remove the boorelu from the oil and drain on paper towels.