Step-by-Step Instructions

1. 1.Soak Moong Dal

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

2. 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.

3. 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.

4. 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.

5. 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.

6. 6.Form Balls

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

7. 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.

8. 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.

9. 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.

10. 10.Serve

    Serve the delicious Moong Dal / Pesara Boorelu warm.