Friday, April 12, 2013



Happy ugadi everyone!!!

I had made Poornalu, Bobbatlu and Ugadi pacchadi for this ugadi. The channadal stuffing is same for poornalu and bobbatlu. 
 The poornalu turned out crisp outside and the filling was aptly sweet. Off to the recipe.


Rice- 1 cup

urad dal- 1/2 cup

jaggery- 1 cup


salt- a pinch

cardamom powder- a generous pinch

Ghee- 1 tsp

For making the outer cover:  Soak rice and dal sepearately for atleast 5 to 6 hours and grind them together to a smooth batter with little water, should be slightly thicker than the usual dosa batter. Add a pinch of salt and keep aside.

Poornam for the stuffing: Soak channadal for 15 min, pressure cook with 2 cups of water for 1 or 2 whistles, let the steam out, drain the water completely and mash the channadal in a mixer. Grate jaggery and add to the channadal and pulse again. Transfer the mixture to a nonstick pan with a tsp of ghee (gives super nice aroma), add the cardamom powder and cook till the mixture becomes dry and cool completely.

Making the poornalu: Shape the poornam into smooth even balls and dip them in the rice-dal batter and deep fry on a medium heat .


Drain water completely before pulsing the channadal.
The batter must be of a slightly thick consistency. Add rice flour if it gets runny.

Linking this to

Traditional Indian Sweets Event and Giveaway at Zesty South Indian kitchen . Swathi is organising this event/give away associated with 

and My culinary trial room



and to Soul food show hosted by viji of virunthu unna vaanga



sending to Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking  


  bookmarked recipe event by pallavi and swathi of zesty southindiankitchen


  and to Pari's 'Only' cooking series-legumes hosted by nalini here




  1. purnalu luks really Yummy n mouthwatering!!nice step wise cliks btw.....

  2. my favorite dear... love it... thanks for participating on my event....

  3. We love your pictures and recipes, they are mouth watering. Would love for you to share them with us at We are new but at we are not photography snobs, we are just foodies.

  4. very nice dear...
    Thanks for linking with my event “Foodabulous Fest –April Month Series”