Healthy & Delicious: Black Rice Boorelu with Dry Fruits & Nuts
17 hours
1183 reads
About Healthy & Delicious: Black Rice Boorelu with Dry Fruits & Nuts
Craving a sweet treat that's both delicious and nutritious? These Black Rice Boorelu (Suzhiyam) offer a delightful twist on a classic South Indian dessert, boasting a crispy shell and a rich, flavorful center.Made with a wholesome blend of black rice, urad dal, and idly rice, these boorelu are packed with nutrients. The light and airy shell gives way to a decadent filling of dry fruits and nuts, creating a symphony of textures and tastes.Perfect for festive occasions or a healthy anytime snack, these uniquely flavored boorelu are simply irresistible. Experience the delightful combination of nutty filling and the subtle earthiness of black rice – you won't be disappointed!
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Recipe Time & More
Prep16 hours 30 minutes
Cook30 minutes
Total17 hours
Ingredients
For the Filling
- 1 cup Fruits dates, dried cranberries, dry, mixed, raisins
- ¾ cup Nuts almonds, mixed, pumpkin seeds, walnuts
- 2 tbsp Clarified Butter
- ½ tsp Cardamom Powder
- Water as needed, if using raisins
- Oil as needed, for deep frying
Instructions
For the Batter
- Soak the urad dal, black rice, and idly rice for at least 4 hours, or preferably overnight. This allows the grains to soften and ensures a smoother batter.
- Grind the soaked urad dal in a blender until it reaches a smooth, butter-like consistency.
- Add the soaked idly rice, black rice, and salt to the blender. Add water as needed to achieve an idly batter consistency.
- Allow the batter to ferment for 4-6 hours. This step is optional but recommended, as it enhances the flavor and texture of the boorelu. The remaining batter can be used to make dosas.
- Once fermented, stir in the semolina to thicken the batter. It should be thick enough to coat the dry fruit balls.
For the Dry fruit stuffing
- Dry roast the mixed nuts in a pan until fragrant. This enhances their flavor. Then, grind the roasted nuts into a powder using a blender or food processor.
- In a pan, melt the ghee and add the mixed dry fruits. Cook for about 3 minutes, stirring constantly. Add the cardamom powder and continue cooking until the mixture becomes sticky. If using raisins, sprinkle a little water to help them soften.
- Add the powdered nuts to the dry fruit mixture and mix well. Remove from heat.
- Lightly grease your palms with ghee. While the mixture is still warm, shape it into small, round balls. Working quickly while the mixture is warm helps them bind together.
- Heat oil in a deep frying pan. Dip each dry fruit ball into the prepared batter, ensuring it's fully coated.
- Carefully place the coated balls into the hot oil. Fry until golden brown and the sizzling sound subsides, indicating they are cooked through.
- Remove the fried boorelu from the oil and place them on a paper towel-lined plate to absorb excess oil.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the spice level to your preference by adding more or less chili powder or using a milder or hotter variety.
- If you don't have fresh cilantro on hand, you can substitute with parsley or omit it altogether.
Storage Instructions
- Store leftover chicken chili in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the chili for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Recipe Nutrition
Calories: 1180kcalCarbohydrates: 165gProtein: 36gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gCholesterol: 19mgSodium: 20mgPotassium: 683mgFiber: 21gSugar: 1gVitamin A: 12IUVitamin C: 3mgCalcium: 115mgIron: 9mg
Neeru Srikanth
Articles: 43
4 Comments
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I’m excited to make this at home!
This is perfect! Can’t wait to taste it.
This is delightful! Thanks for the recipe.
This looks so tasty! Thank you.