BM #93 Week 3 Day 3 - 

These dumplings with Sooji Halwa as a filling with the dosa batter as the outer cover, are the last in the series which feature Rava/Sooji as the star ingredient. These bites are perfect for festival days. 

Once the Rava Kesari has been prepared, and there is Dosa batter ready, these are a breeze to prepare.

For a more sinful treat, these can be deep fried as well. I make these when there is leftover sooji halwa and dosa batter :).

Ingredients - 

Rava Kesari (Sojja) 1 cup
Oil/Ghee as needed
Dosa Batter 3/4 cup
For the Dosa Batter - 
Rice 1 1/2 cups
Urad Dal 1/2 cup
Salt as needed


Method Of Preparation -

To Prepare the Dosa Batter - 
Soak rice and urad dal for a couple of hours and grind to make a smooth batter. Let the batter sit for 3-4 hours (Ideal situation).

To Prepare low fat Boorelu - 
Make bite sized portions out of the filling (Rava Kesari) and set aside.

Heat the paniyaram pan, spray oil in all the slots. (I added about 1/8 tsp per slot - Personal preference!)

When the oil is hot enough, dip each of the above portions of halwa in the Dosa batter and gently slide into each of the slots in the pan. The pan I have has 11 slots.

Cover and allow them to cook for about 3-4 minutes.

Turn them around so they are cooked evenly on all sides and remove them onto kitchen paper towels.

Continue the process until all of the filling is used up. 


Note that the dosa batter required may differ as I hadn't prepared dosa batter just for making these. So it is only an approximation and same is the case of the filling.


BMLogo




Preparation Time 15 min [Provided the filling (takes about 30 min) and the batter(takes about 4 hrs) are ready]
Makes 21 (approximately)

12 comments

  1. Priya Suresh Says:
  2. Sooji boorelu looks absolutely prefect to munch without any guilt. Extremely delicious and totally addictive.

     
  3. Code2cook Says:
  4. wow, first time I am coming across to this recipe. but can think of how tasty and addictive it could be.

     
  5. OMG, this is such a delicious treat for kesari lovers like me. I am not sure when I would make it, but I just want that whole platter now..

     
  6. This sojja boorelu sounds inviting and new to me.

     
  7. i love the texture and it looks so delicious

     
  8. Srivalli Says:
  9. Such an interesting way to use Kesari Harini, must have tasted really good and to imagine deep fried ones, must be sinful!...good theme and I enjoyed the different dishes with rava!

     
  10. Suma Gandlur Says:
  11. I didn't know that the dosa batter can be used for the outer layer in boorelu. I stay away from boorelu preparation for the fear of messing them up though they stand at the top of my favorite Andhra sweets. This version of yours sound easy.

     
  12. Wow halwa in dosa batter, never even dreamt of that. Superb idea and an innovative recipe for Diwali.

     
  13. Padmajha PJ Says:
  14. Such an interesting recipe Harini! The next time there is some kesari left over, I know how to use it up!I am sure these sojja borelu will disappear within seconds!

     
  15. fantastic use of sojji harini! these appams must have tasted delicous with that fluffy outer layer and sweet filling!!

     
  16. This is entirely a new recipe to me and makes a good use of leftover halwa. What to do if your family is a halwa lover family and there is no leftover..ha ha ha. Obviously I'll have to make halwa specially for it, though there could be leftover dosa batter :)

     
  17. Preeti Garg Says:
  18. Looks so tasty and perfect.. love the low fat version.

     
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