Ugadi Special Poornam Boorelu Recipe

While I like Bobbattu (Obbattu/Puran Poli), I love Poornam Boorelu or Poornalu. This is a deep fried sweet that is unique to Andhra Pradesh. It is made with Poornam, the same filling used for Bobbattu. The Poornam is shaped into balls and dipped in a Udad Dal + Rice batter and then deep fried.

Crisp and savoury on the outside, soft and sweet on the outside, perfectly made Poornam Boorelu just melt in your mouth. I always save some Poornam while making Puran Poli to make Poornam Boorelu.

Truth be told, I guess I like Poornam Boorelu better than Bobbattlu, because it is the taste of Poornam I love. When I was a child, Amma would always save a small portion of Poornam for me to enjoy!

I alternate between Poornam Boorelu and Bobbattlu for various festivals. This time for Ugadi, I made both!

Print Recipe

Poornam Boorelu Recipe

Crisp and savoury on the outside, soft and sweet on the outside, perfectly made Poornam Boorelu just melt in your mouth. I always save some Poornam while making Puran Poli to make Poornam Boorelu.

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Course

Appetizer, Sweets

Cuisine

South Indian

Keyword

Poornam Boorelu Recipe

Prep Time

20 minutes

Cook Time

25 minutes

Servings

MetricUS Imperial

Ingredients

• Chana Dal – 1 Cup
• Grated Jaggery or Sugar – 1 Cup
• Cardamom powder- 1/2 tsp
• Grated Coconut – 1/2 Cup
• Udad dal – 3/4 Cups
• Rice – 2 tbsp
• Oil for deep-frying – 1.5 Cups
• Salt – 1/4 tsp
• Ghee – 1 tbsp
• Water

Course Appetizer, Sweets Cuisine South Indian Keyword Poornam Boorelu Recipe Prep Time 20 minutes Cook Time 25 minutes Servings MetricUS Imperial Ingredients Chana Dal – 1 Cup Grated Jaggery or Sugar – 1 Cup Cardamom powder- 1/2 tsp Grated Coconut – 1/2 Cup Udad dal – 3/4 Cups Rice – 2 tbsp Oil for deep-frying – 1.5 Cups Salt – 1/4 tsp Ghee – 1 tbsp Water

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Wash the Chana Dal and pressure cook with 1.5 cups of water for 3 whistles.
2. Then drain the dal completely for about 1 hour and there should be no water.
3. When the dal is drained of water, grind it along with grated jaggery/sugar and cardamom powder.
4. In a heavy bottomed vessel, heat the ghee and add the Chana dal paste to it.
5. Cook the paste constantly stirring on a medium heat

Cook the paste till

1. it is transparent and golden brown.
2. the excess water has evaporated.
3. Keep it aside to cool completely.
4. The Poornam is ready when it starts to form a crust at the bottom of the Pan

Recipe Notes

The Udad dal batter should be thicker than a dosa batter, but slightly thinner than Idli batter. I hope that is clear.
If the batter is thin, the Poornam Boorelu will disintegrate.
Fry the Poornam Boorelu in hot oil, otherwise the batter will absorb a lot oil.
To test if the oil is hot enough, drop a few drops of the batter in it. The batter drops should immediately rise to the top and sizzle.