Delicious and Authentic South Indian Poornam Boorelu Recipe

Ingredients

  • 1 cup Chana dal (Bengal gram)
  • 1 cup Jaggery
  • 1/4 cup Fresh grated coconut
  • 1/2 teaspoon Cardamom powder
  • 1 cup Rice
  • 1/4 teaspoon Salt
  • Oil for deep frying

Steps and instructions

  1. Soak the Chana dal in water for about 2 hours. After it's soaked, drain the water.
  2. In a pressure cooker, cook the soaked Chana dal with water just enough to immerse the dal. Cook until it's soft but not mushy.
  3. Drain the cooked dal and save the water. This water can be used in making the dough for the outer layer.
  4. Grind the cooked dal in a mixer into a coarse paste without adding any water.
  5. Add the jaggery and grated coconut to a pan and melt them on medium heat. Once they're melted, add the ground dal to the pan and mix well.
  6. Add cardamom powder to the mixture and combine everything together. The mixture should be thick and not watery.
  7. Once the mixture is cool enough to handle, make small balls out of it and keep them aside.
  8. Now, for the outer layer, soak the rice in water for about 6 hours. After soaking, drain the water and grind the rice into a smooth paste by adding a little water. The batter should not be too thick or too thin.
  9. Add salt to the batter and mix well. The batter is ready for making Boorelu.
  10. Heat oil in a deep frying pan. Dip each ball into the batter and drop it into the oil. Deep fry them on medium flame till they turn golden brown in color.
  11. Once they're fried, remove them from the oil and place them on a plate lined with paper towel to absorb excess oil. Repeat the process with the remaining balls.
  12. Your Poornam Boorelu is ready to be served.

Tools for making

  • Pressure Cooker - Used to cook the Chana dal.
  • Mixer - Used to grind the cooked dal into a coarse paste.
  • Pan - Used to melt the jaggery and coconut and mix with the ground dal.
  • Deep Frying Pan - Used to fry the Boorelu.
  • Mixing Bowl - Used to prepare the rice batter for the outer layer.
  • Spatula - Used for stirring and mixing the ingredients.
  • Paper Towel - Used to absorb excess oil from the fried Boorelu.

Recipe variations

  • Instead of Chana dal, you can use Toor dal or Moong dal.
  • For a gluten-free version, you can use rice flour or a combination of rice flour and chickpea flour (besan) for the outer layer.
  • Add a pinch of saffron strands soaked in warm milk to the jaggery and coconut mixture for a fragrant twist.
  • For a nutty flavor, you can add chopped almonds, cashews, or pistachios to the jaggery and coconut mixture.
  • Add a teaspoon of ghee (clarified butter) to the jaggery and coconut mixture for a richer taste.
  • You can also add a little grated ginger to the jaggery and coconut mixture for a subtle kick of flavor.
  • To make it vegan, you can substitute jaggery with coconut sugar or any other vegan-friendly sweetener.
  • For a fruity variation, you can stuff the balls with a small piece of banana or a slice of pineapple before dipping them in the batter.
  • Instead of deep frying, you can also try shallow frying the balls in a non-stick pan with a little oil for a healthier version.

Recipe overview

Poornam Boorelu, also known as Andhra Sweet Dumplings, are a beloved traditional dessert from the South Indian state of Andhra Pradesh. This sweet treat is often served during festivals and special occasions. The key feature of Poornam Boorelu is the sweet filling inside, made from Chana dal (Bengal gram), jaggery, and coconut. This filling is then coated with a batter made from rice, and the dumplings are deep-fried until golden brown. With a crispy, crunchy outside and a sweet, melt-in-your-mouth filling, these dumplings offer a delightful contrast in both texture and flavor. This recipe takes a bit of time and patience, but the end result is absolutely worth it. Enjoy the process of making these beautiful, traditional Indian sweets and the joy they bring when served.

Common questions

  1. How long does it take to soak the Chana dal?
    Soak the Chana dal for about 2 hours.
  2. How do I cook the Chana dal?
    Cook the soaked Chana dal in a pressure cooker with enough water to immerse the dal. Cook until it's soft but not mushy.
  3. What should I do with the drained dal water?
    Save the drained dal water to use in making the dough for the outer layer.
  4. How do I grind the cooked dal?
    Grind the cooked dal in a mixer into a coarse paste without adding any water.
  5. What should I do with the jaggery and grated coconut?
    Melt the jaggery and grated coconut in a pan on medium heat. Then add the ground dal and mix well.
  6. What should I do after adding the cardamom powder?
    Combine everything together. The mixture should be thick and not watery.
  7. How do I make balls out of the mixture?
    Once the mixture is cool enough to handle, shape it into small balls.
  8. How do I make the batter for the outer layer?
    Soak the rice for about 6 hours, then grind it into a smooth paste with a little water. Add salt to the batter and mix well.
  9. How do I fry the Boorelu?
    Heat oil in a frying pan, dip each ball into the batter, and deep fry them until they turn golden brown in color.
  10. How do I serve the Poornam Boorelu?
    Place the fried Boorelu on a plate lined with paper towel to absorb excess oil and serve them.

Serving dishes and utensils

Origin stories

Poornam Boorelu, or simply Boorelu, is a traditional Indian sweet hailing from the South, more specifically from the regions of Andhra Pradesh and Telangana. This delicacy is a staple during festive seasons and special occasions. The beauty of this dish lies in its contrasting textures - a soft, sweet, and flavorful filling encased in a crispy outer covering. The process of making Boorelu is a bit lengthy and requires some skill, but the result is definitely worth it. It brings to life the rich and diverse culinary heritage of South India, a testament to the region's love for food that combines simplicity and flavor in perfect harmony.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.