Poornam Boorelu | Andhra Poornalu Recipe (Boorelu)
User Reviews
5
10 reviews
Excellent
Poornam Boorelu | Andhra Poornalu Recipe (Boorelu)
Report
Poornam Boorelu are deep-fried Indian sweet dumplings made with a batter of soaked rice and urad dal, filled with a sweet chana dal jaggery mixture spiced lightly with cardamom and nutmeg. The recipe requires soaking and grinding to create a smooth batter with the right consistency, and preparing the sweet filling by pressure cooking chana dal and mixing it with jaggery and warm spices.
Description
This Andhra Poornalu recipe combines a batter of rice and urad dal soaked for several hours and ground to a smooth, medium-thick consistency suitable for frying. The sweet poornam filling is made from chana dal cooked until tender, then sweetened with jaggery and flavored with cardamom and optional nutmeg and grated coconut. The balance of savory batter and sweet filling creates a moist, flavorful fritter once fried.
The cooking approach involves thorough soaking and grinding for the batter to achieve the traditional texture. The sweet dal filling adds richness and warmth from the spices, enhancing the fried exterior’s crispness. The batter's buoyancy is tested by floating in water before frying.
This dish is typically served warm as a festive or special treat, offering a combination of crisp outside and sweet, tender inside. It can stand alone as a dessert or snack during celebrations.
Share:
Ingredients
for poornam boorelu batter
- 1 cup rice
- ½ cup urad dal
- 3 cups water for soaking
- ½ to ⅔ cup water or add as required, for grinding
- ½ teaspoon salt or add as per taste
for poornam boorelu stuffing
- 1 cup chana dal or 195 grams chana dal
- 2.5 cups water for pressure cooking
- 1 cup jaggery or 160 to 165 grams jaggery
- ½ teaspoon cardamom seeds or cardamom powder, green
- ¼ teaspoon nutmeg optional, powder
- ¼ cup coconut optional, grated
other ingredients
- oil for deep frying, as required
- 1 tablespoon ghee
Instructions
making batter
- Rinse 1 cup rice with water a couple of times and then add in a bowl.
- Rinse ½ cup urad dal with water and then add in the same bowl.
- Add 3 cups water. Cover and let the rice and urad dal soak for 5 to 6 hours or overnight.
- Next day, drain all the water.
- Then add the rice and urad dal in a grinder jar. Also add ½ to ⅔ cup water.
- Grind to a smooth light batter. The batter consistency should be medium thick like dosa batter. If a drop of the batter is placed in water, it should float and not sink.
- Add ½ teaspoon salt or add as per taste.
- Mix very well. Cover and keep the batter aside.
making stuffing
- Rinse and then take 1 cup chana dal in a pressure cooker. If you want you can even soak chana dal.
- Then add 2.5 cups water.
- Pressure cook for 6 to 7 whistles on medium flame.
- When the pressure settles down, open the lid of the cooker. Strain the chana dal and let it cool or become warm. Use the strained water for making rasam or katachi amti. Can also knead atta with this water or add it to gravies or dals.
- Then add the chana dal in a grinder jar along with 1 cup jaggery.
- Add ½ teaspoon cardamon powder and ¼ teaspoon nutmeg powder. You can skip nutmeg powder if you want.
- Grind to a smooth consistency. If you are unable to grind, then you can add 2 to 3 tablespoons of water. Grind at intervals. Grind, then scrape the jar and grind again.
making poornam boorelu
- Heat 1 tablespoon ghee in a pan.
- Add the ground chana dal+jaggery mixture. At this step you can also add ¼ cup grated coconut.
- On a low flame stirring non stop cook the mixture till it starts to leave the edges of the pan. Then switch off the flame and keep aside. Let the stuffing mixture cool down.
- Make medium sized balls from the mixture and keep aside. Cover them so that they do not dry out.
- In a kadai heat oil for deep frying. Dip the stuffing ball in the batter and coat it evenly.
- Then gently slid the batter coated ball in medium hot oil.
- This way add the remaining batter coated balls too. Do not overcrowd and add depending on the size of the kadai.
- When one side is golden, gently turn over and fry the other side.
- Fry boorelu till light golden and crisp. Remove with a slotted spoon and place them on kitchen paper towels.
- You can offer poornam boorelu as naivedyam to your deity. Or else serve boorelu hot.
Nutrition Information
Show Details
Calories
164kcal
(8%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Cholesterol
2mg
(1%)
Sodium
70mg
(3%)
Potassium
19mg
(0%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
1IU
(0%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
1mg
(1%)
Vitamin E
1mg
Vitamin K
1µg
Calcium
31mg
(3%)
Vitamin B9 (Folate)
1µg
Iron
1mg
(6%)
Magnesium
5mg
(1%)
Phosphorus
14mg
Zinc
1mg
Nutrition Facts
Serving: 18boorelu
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 2mg | 1% |
| Sodium | 70mg | 3% |
| Potassium | 19mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 1IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 31mg | 3% |
| Vitamin B9 (Folate) | 1µg | |
| Iron | 1mg | 6% |
| Magnesium | 5mg | 1% |
| Phosphorus | 14mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
Other Recipes
You'll Also Love
