Ingredients: Chanaga pappu/Toor dal(if health conscious): 1 cup Jaggery: 1 cup Saunf:2-3 tsp Minappappu/Urad dal: 1 cup(soaked) Rice: 1 handful(Soak it with Minappappu) Oil: For deep frying. Procedure: Boil the chana dal/Toor dal in a pressure cooker for 1-2 whistles Drain the boiled chana dal and let it cool Add Jaggery and saunf and grind the boiled chana dal to make poornam If the poornam is little loose, Transfer it into a thick bottom vessel and cook on medium flame till it gets little thicker and let it cool As it cools it gets thicker Grind the Soaked Minappappu/Rice into a batter(little thicker than dosa batter). Tip: Add little Jaggery or sugar while making the batter for tastier poornalu. Heat oil for deep frying in kadai. Make round balls of the poornam and dip in the batter and deep fry in the oil till golden brown. Poornalu ready to be served. Can be stored upto 2 days
