Poornalu

Soak black gram and rice for 1 hour.

Grind it, until it becomes a fine batter.

Add reqd salt.

Pressure cook the Bengal gram and drain out all the water.

Place the cooked Bengal gram in a pan on a low flame.

Cut jaggery into small pieces and put them into cooked dal.

Stir well, until you can make small balls off them.

Add cardamom powder.

Allow it to cool.

Make balls of desired size.

Heat oil in a pan or a kadai.

Dip the balls in the batter.

Fry them in oil.

:- Serve hot.