Boorelu

Step 1: Drain 2 ⅝ oz whole skinned urad dal and 5 ½ oz raw rice and grind together with about 100 ml water to a smooth, thick batter that coats a spoon heavily. Stir in ½ tsp salt and set aside.

Step 2: Cook 7 oz chana dal in 2 cups water for 15–20 minutes until a grain mashes easily between your fingers but still holds its shape. Drain very well in a sieve for 5 minutes.

Step 3: Mash or pulse the dal to a coarse paste without adding water.

Step 4: Melt 7 oz grated jaggery in a heavy pan over low heat, add the dal paste and 1 ¾ oz fresh grated coconut and stir for 8–10 minutes until the mixture thickens, leaves the sides of the pan and holds a ball when cool.

Step 5: Stir in 5 green cardamom, cool the filling completely and roll into 24 balls the size of a walnut.

Step 6: Pour 3 ¼ cups sunflower or groundnut oil into a heavy kadai no more than a third full and heat over medium to 350°F. A drop of batter should sink, then rise within 2 seconds with lively bubbles. Keep watching the pan all the time it is hot.

Step 7: Dip a filling ball into the batter, roll it to coat completely with no gaps, lift it out with your fingertips and lower it gently into the oil. Fry 5–6 at a time.

Step 8: Fry for 4–5 minutes, turning, until the shell is golden-brown and crisp and the sizzling has softened. Drain on kitchen paper.

Step 9: Serve warm; they keep for 2 days in a covered container and can be re-crisped in a 325°F oven for 8 minutes.