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Store bought flour: We usually do not use store bought flour to make naivedyam. Then mix this with the dosa batter adding water just as needed. The next day just make urad dal batter as you would make for dosa. Sieve it and dry on a large plate without covering. When the rice is slightly damp to touch you can process it in a mixer to fine flour. Homemade rice flour: (Make 1 day ahead) You can also soak the rice for 3 to 4 hours.
Do not add jaggery to the chana dal unless it is cooked fully. If you are a first timer, just go ahead using tablespoon. To make these poornam boorelu, I feel a table spoon works better than using our fingers. This helps to thicken the batter but the boorelu will come out slightly hard. As a quick fix, dry rice flour can be added to the runny batter. Salt should be added while blending the batter and not later as adding latter thins down the batter to runny consistency. The consistency of the batter must be thick and not free flowing. Blend rice to a slightly coarse texture to give a crisp texture. Blend the urad dal batter to thick, fluffy & light batter adding cold water only as needed. 
Do not over soak the dal or rice as oversoaking will not make crisp poornam boorelu. Always soak urad dal and rice separately as they need to be ground separately to different textures. This recipe was passed on to me by a group of Telugu speaking friends in Singapore which we all have been religiously following for years. In this post I have shared the later method which is much easier even if you are a newbie. Yes the traditional ones taste much better and the crust is light and delicate than what we get by following the shortcut method. This is a short cut method without having to dry the rice and pound it separately. These days since it is a lot of work, more women prefer to just soak rice and urad dal separately. Next while still moist it was pound to a fine flour & sieved. The rice and dal were soaked for a few hours. Traditionally the outer covering batter was made with homemade pound rice flour which was later mixed with ground fluffy urad dal batter. Getting them in the right shape and crust that isn’t hard is something that comes by practice. It’s definitely an art to master these boorelu. Lastly deep fried until crisp and golden. Then these balls are dipped in rice & urad dal batter. To make poornam boorelu, chana dal and jaggery balls known as poornam is prepared first. Chef Damodaran Recipes Book In Tamil Pdf free.Poornalu are also made in other neighbouring states are known as sukhiyan in malayalam, suyam, suzhiyan or sugunta in other regional languages. 
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