Kobbari Poornam Boorelu

Drain the soaking water. Using a blender or food processor, grind the rice and urad dal into a smooth, thick batter, adding only a minimal amount of water as needed. Transfer to a bowl, stir in a pinch of salt, and let it rest for one hour.

Ingredients

Rice

Urad Dal

Fermented Rice And Urad Dal Batter

2½ mL of Salt

Equipment

Blender

Bowl

In a saucepan over medium heat, combine the shredded coconut and jaggery. Cook, stirring continuously, until the jaggery melts and the mixture thickens into a lumpy consistency. Stir in the ground cardamom, remove from heat, and let it cool completely.

Ingredients

240 mL of Shredded Coconut

180 mL of Jaggery

2½ mL of Ground Cardamom

Equipment

Sauce Pan

Wooden Spoon

Once the coconut mixture is cool, shape it into 15 small, uniform round balls.

Ingredients

Shredded Coconut

Heat the cooking oil in a deep-frying pan or heavy-bottomed pot. Dip each coconut ball into the fermented batter, ensuring it is fully and evenly coated. Carefully drop the coated balls into the hot oil and fry until they turn a deep golden brown. Remove with a slotted spoon and drain on paper towels.

Ingredients

Fermented Rice And Urad Dal Batter

Shredded Coconut

Equipment

Frying Pan

Slotted Spoon

Paper Towels