Poornam Boorelu With Chickpeas ~ Low Calorie Version!

Hi Folks,Hope you all enjoyed your weekend n buddies Here in US still in the holiday mood rt?! due to Memorial day- holiday!! Actually we planned for a trip to enjoy this long weekend but from Friday i caught with cold n Flu suffered with severe body ache. So all our plan was dropped ok we planned again next month :) Today i am feeling much better.
For Day 6, under the theme Pick One Cook All with my star Ingredient, "Chickpeas/Channa" here comes a Sweet recipe, Poornam Boorelu with Chickpeas. Poornam Boorelu is a traditional Andhra Recipe which is done with channa dal and deep fried with urad dal batter. I replaced channa dal with chickpeas and instead of deep frying i used my Paniyaram Pan to fry them. I love anything with jaggery in any form. I just love this version a lot n my kids too. Urad dal n Jaggery n Chickpeas are well know for its nutrients n vitamins n iron contents so without spoiling its health factor i simply made this delicious sweet in Paniyaram Pan as low calorie guilt free sweet. Hope u too like it and do try this at home and enjoy! Now to the recipe...

Recipe Source : Sailu's Kitchen
Ingredients
For Outer Covering

1. Urad dal    1/2 cup
2. Rice     1 cup (i used sona masoori)
3. Salt    1/2 tsp or to taste

For Stuffing

1. Chickpeas/Channa    1 cup
2. Jaggery     1 cup(grated or powdered)
3. Cardamom powder    1/2 tsp
4. Coconut    2-3 tbsp or to taste(shredded)

• Oil/ghee    as needed.

Method

• Wash n soak Urad dal n Rice for 2-3 hours and then drain completely and grind using little water to a smooth and fluffy batter. 

• Then transfer it to a bowl, add salt n enough water to make a thick dosa batter and cover it n keep aside until use.
• Wash n Soak Chickpeas for overnight or at least 6hours then pressure cook the chickpeas for 1-2 whistle with enough water. 

• After cooking, allow to cool chickpeas for a while, then grind it to a coarse paste/powder.
• Then mix this coarse chickpeas with grated jaggery...combine well.
• Now heat  a pan add coconut n fry for few seconds then add this chickpeas-jaggery mixture and cook for 3-4 minutes. Keep stirring.
• Lastly add cardamom powder and mix well. Allow this mixture to cool for a while.

• Then divide it to a 20 small lime sized balls and keep ready.
• Heat paniyaram, add few drops of oil/ghee in each groove, then take one jaggery-chickpeas ball dip in already prepared urad dal batter, and drop carefully in a groove...do repeat the same with the left over jaggery n batter.

• Cook for 2 minutes in medium heat then turn other side and cook until done.That's it...transfer to the plate n serve warm with or w/o banana.

Notes:

Do not Cook Chickpeas too mushy then the mixture will be runny.

Instead of chickpeas you can also use moong dal.

Cooking the chickpeas n jaggery mixture will help to increase the shelf-life of the sweet.

Left over jaggery mixture can be used to make Puran poli or Suzhiyam.

Left over urad dal batter can used to make dosa,(like what i did :) it come out crispy n yummy.