Poornalu (Channa Dal Fritters with Rice)

Soak a cup of Rice and ½ cup of Urad Dal for about 4 hours. Drain the water and grind to a thick dosa batter like consistency, add Salt to taste and mix well. Set aside. 

Pressure cook 1¼ cup of Chana Dal along with 2½ cup of Water till the dal retains it's shape. Drain any left over water from the dal after it’s cooked. Add 2 cups of Grated Jaggery / Sugar and blend them together till it folds well. Cook till the mixture starts sticking to the pan. Remove from heat and add a pinch of Cardamom Powder, mix and make small balls.

Heat Oil in a wide heavy bottomed vessel for frying. Dip each Channa Dal mixture ball in the dosa batter to coat evenly. Deep-fry it till golden brown.