Step 1: Soak Moong Dal

Wash 1 cup of moong dal thoroughly and then soak it in water for 2 hours.

Step 2: Prepare Coconut Mixture

In a blender, combine 2 cups of chopped coconut, 2 cups of sugar, and 10 green cardamom pods. Grind them together without adding any water to form a coarse mixture. Set aside.

Step 3: Grind Moong Dal

After 2 hours, drain the water completely from the soaked moong dal. Transfer the moong dal to a blender, add a pinch of salt, and grind it into a coarse paste without adding water. Do not make a fine paste.

Step 4: Steam Moong Dal

Lightly coat an idly stand with oil. Fill each idly mold with the coarse moong dal paste. Add 1/4 cup of water to a pan, place the idly stand inside, cover, and steam on medium flame for 8 minutes. Do not steam for more than 10 minutes.

Step 5: Combine Filling Ingredients

Once steamed, remove the moong dal idlys from the stand. Grate or mash the steamed moong dal idlys and add them to the bowl containing the ground coconut-sugar mixture. Mix all ingredients thoroughly until well combined.

Step 6: Form Balls

Take small portions of the moong dal-coconut mixture and roll them into smooth, round balls. Set aside.

Step 7: Prepare Instant Batter

In a bowl, combine 1/2 cup of maida (all-purpose flour), 1/2 cup of besan (gram flour), a pinch of salt, a pinch of sugar, and a pinch of green cardamom powder. Gradually add water and mix continuously to form a thick, lump-free paste.

Step 8: Deep Fry Boorelu

Heat oil in a pan on medium flame. Test the oil temperature by dropping a tiny bit of batter; it should immediately pop up. Dip each moong dal-coconut ball into the prepared batter, ensuring it's fully coated. Carefully drop the coated balls into the hot oil.

Step 9: Cook Until Golden Brown

Fry the boorelu on both sides until they turn golden brown. Remove them from the oil using a slotted spoon and place them on a paper towel to drain excess oil.

Step 10: Serve

Serve the delicious Moong Dal / Pesara Boorelu warm.

• Do not add water while grinding the coconut mixture or the moong dal.

• Do not steam the moong dal for more than 10 minutes to prevent it from becoming too soft.

• Ensure the oil is at the correct temperature for deep frying; a small drop of batter should immediately pop up.