"Poornalu" is a special dish of Telugu people. Whatever the greeting, it must be festive. Everyone loves it. Yavat is done all over Andhra Pradesh, but most are done in Godavari districts and they also have many types of Purnas. These I will tell you soon. These full donkeys are perfect for you and are crispy even as the hours go by. If you follow some tips and measurements, you will definitely get crunchy pussies!
Ingredients:Knead the dough on top
Minapappu- 1 cup (soaked for 4 hours)
Rice flour- 1 cup
Salt
To the fullest
Senagapappu - 1 cup (soaked for 1 hour)
Jaggery - 1 cup
Yalaka powder- 1 tsp
Ghee- 1 tsp
Water- 1 tbsp
Oil - not enough for frying
Policy:
Add water to the rice flour and knead for 2 hours.
After soaking for 4 hours, grind to a fine paste.
After 2 hours, add a little salt to the rice flour soaked in the flour, add water and knead the dough.
Pour water in the senagpappu for fullness and let 4 -5 whistles fall. The lentils should be soft if caught. Boil until tender.
Now add all the lentil water and mix well with the lentil bouquet.
In another bowl, add tbsp water, add jaggery powder, cardamom powder, melt the jaggery and let it simmer till it boils.
When the jaggery comes to a boil, add the senagpappu paste and let it come close.
Add ghee and unload before unloading.
Now make small laddus out of the batter and let it air dry.
Now add the purna in the flour and shake it slightly. The dough will be thin on the dough slip, then fry in hot hot oil and leave for a minute.
Then stir with a fork and cook on medium-flame until reddish in color.
These can be crispy for 2-3 hours if left uncovered.
Tips:
The harder the flour, the more perfect the flour will be for you.
Dip one finger into the flour to see if the coating is too thin. Understand that the thicker the dough, the thicker the flour will be. If it is mixed too thinly, it is likely to break apart completely when the flour is dipped in oil.
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