the chana dal for about 3- hours and cook them in pressure cooker for two whistles with sufficient water, it should not be too mushy but just until you can see the dal and when pressure it should mash.
used powdered jaggery which need not be melted and drained for any sand, so I directly used it.
It is made during Vinayakachavithi & Varalakshmi Vratham at Andhra & Karnataka. Take the dough,apply some oil over hand,then divide it into equal portions and make it into small smooth lemon sized balls
PoornamBoorelu Recipe for making Poornalu, a popular delicacy in Telugu Cuisine, which would certainly top the list when it comes to a hearty feast during festivals, weddings and any other special occasions
Today is Ugadi which is a New year's day for people of Andhra Pradesh, Telangana and Karnataka. My aunt lives in Hyderabad and remembered how she used to make these sweet dumplings and send on special occasions
Wash and soak urad daal for half an hour and grind to smooth batter with a pinch of salt. Sugunta, whether you call it as suzhiyam or suzhiyan or poornamboorelu or sugeelu - its the same deep-fried sweet recipe made out of channa daal and jaggery filling with a thin coating of urad batter