Poornam Karjikayalu

Ingredients:

For Poornam :

• Chana Dal – 1 cup
• Joggery     – 1 cup (Powdered)
• Cardamom powder – 1/2 tsp

For poornam wrap :

• 1 cup all purpose floor(Maida) or peni ravva
• Ghee
• Enough water to prepare dough

Preparation :

Poornam wrap :

• Prepare soft  dough with all purpose flour or peni ravva, water and oil.Make this preparation before two hours.

      Note : If you use more oil the dough it will be soft and easy to spread it.

• After soaking this for two hours,knead the dough softly by adding lot of oil.

Poornam :

• Pressure cook chana dal in plenty of water until one whistle or cook them in seperate bowl.
• Do not overcook the dal and must be soft.Drain the excess water and store it in a seperate bowl.(You can use this water to make kattu charu or poli rasam)
• Now add powdered joggery to the cooker or bowl and keep it in warm for 3-5 minutes so that while making poornam you will not feel any joggery pieces.
• Let it cool for 30 minutes.
• Using a food processor/blender make a paste of cooked and completely dried chana dal and powdered jaggery.Do not add water.
• The purnam should come out as firm ball.Now add cardomom powder to it and keep it seperate.

Process of making kudumulu :

• Divide the dough into lemon size balls.
• Roll out each one into a small round using a rolling pin and It should be thin at the edges and thick in the middle.
• Place a lemon sized Purnam in the middle and cover it by bringing the edges together as shown in the video or close like half moon.
• Place them on a plate and cover with a wet cloth, to prevent drying out.
• Heat the oil in a kadai and gently drop the kudumulu and deep fry them to golden brown.
• Serve hot..These can be stored for 2-3 days.

Here is the video of this preparation :