Purna Bajji, also known as Purnam Burelu, is a traditional Andhra sweet snack made with chana dal (split chickpeas), jaggery, and rice flour. It’s a delicious treat often made during festivals or special occasions. Here’s how you can make Purna Bajji:
Ingredients:
For the Filling (Purnam):
- 1 cup chana dal (split chickpeas)
- 1 cup jaggery, grated or chopped
- 4-5 cardamom pods, powdered
- 2 tablespoons grated coconut (optional)
- 1 tablespoon ghee
For the Outer Layer (Batter):
- 1 cup rice flour
- 2 tablespoons all-purpose flour (optional, for crispiness)
- A pinch of salt
- Water, as needed
- Oil for deep frying
Instructions:
Making the Filling (Purnam):
- Rinse the chana dal and soak it in water for about 3-4 hours or until it softens.
- Drain the soaked chana dal and grind it into a coarse paste without adding water. It should still have some texture.
- Heat ghee in a pan and add the ground chana dal paste.
- Cook the chana dal paste on low heat, stirring continuously, until it starts to leave the sides of the pan and turns slightly golden brown. This may take about 10-15 minutes.
- Add grated jaggery, powdered cardamom, and grated coconut (if using) to the cooked chana dal paste.
- Mix well and cook until the jaggery melts and blends with the chana dal mixture. The mixture should become thick and slightly sticky.
- Once done, remove from heat and let it cool down. Then, divide it into small lemon-sized balls and set aside.
Making the Outer Layer (Batter):
- In a mixing bowl, combine rice flour, all-purpose flour (if using), and a pinch of salt.
- Gradually add water and mix well to make a smooth and lump-free batter. The consistency should be similar to dosa batter.
Making Purna Bajji:
- Heat oil in a deep pan or kadai for deep frying.
- Take a lemon-sized portion of the prepared filling (Purnam) and shape it into a ball.
- Dip the ball into the batter, ensuring it is evenly coated.
- Carefully drop the coated ball into the hot oil. Fry on medium heat until golden brown and crispy.
- Remove the fried Purna Bajji from the oil using a slotted spoon and drain excess oil on a paper towel.
- Repeat the process with the remaining filling and batter.
Serving:
- Serve Purna Bajji hot or warm.
- Enjoy the sweet and delicious Andhra delicacy!
This recipe makes approximately 10-12 Purna Bajji, depending on the size of the balls. Adjust the sweetness according to your taste preference by adding more or less jaggery.
