Ingredients:

• Split green dal (pesarapappu) – 1 cup
• Sugar – 1 cup
• Rice – 1 cup
• Urad Dal – 1 cup
• Oil – for deep frying

Method:

1. Soak the pesara pappu in water and wash it well after 1 hour or so.
2. Then grind the pesara pappu, not adding much water. The batter should be like idli consistency.
3. Then, make idlis out of that batter (don’t add salt).
4. Take out the idlis and put them in wide plate. Mash them completely and let them cool.
5. Take a thick bottom vessel, add one and half cup of sugar or less. Add a little bit of water and put it on the flame.
6. Just after 1-2 minutes, add the mashed pesarapappu idlis and mix well.
7. For nearly half an hour or less, you have to mix the whole mixture with the help of a spoon till the mixture thickens so that we can make small balls out of it.
8. Now, grind the rice and urad dal together in a blender like we prepare dosa batter. Add salt according to your taste in this batter.
9. Put oil on the stove for deep fry.
10. Make small puri type balls out of pesarapappu purnam (pesarappu+sugar). Dip them slowly in this batter (rice and urad dal) and deep-fry.
11. At a time you can add 5-6 buralu.

Recipe courtesy of Sify Bawarchi