Bengal Gram Purnalu / Senaga Pappu Burelu

senaga pappu purnalu

Bengal Gram Purnalu / Senaga Pappu Burelu

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 15

Serving Size: 5


  • 1 cup Bengal Gram/Chana Dal
  • 1 cup grated Jaggery
  • 1 pinch Elaichi powder
  • Oil for deep fry
  • 1 sp Ghee
  • For Batter :
  • 1/2 cup Urad Dal
  • 1 cup Rice
  • 1 pinch Salt


  1. Wash rice, urad dal and soak in water for 2 hours and then make paste like thick dosa batter add salt & keep it aside.
  2. Wash & cook chana dal until 3/4 done, turn off the flame & drain, let it cool for some time.
  3. When cooled grind the cooked bengal gram into a coarse powder and then add grated jaggery and mix well.
  4. Add elaichi powder, 1 sp ghee and mix well, now the stuffing is ready and prepare small lemon sized balls.
  5. Heat a pan with enough oil for deep fry, when hot dip the balls in the ground batter and fry them in hot oil until light golden brown in color.
  6. Take them on a paper towel to drain excess oil, now bengal gram purnalu are ready.
  7. Festival naivedyam recipe purnam burelu are ready, serve with fresh ghee.




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