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.
Prep Time
20minutes
Cook Time
25minutes
Prep Time
20minutes
Cook Time
25minutes
Ingredients
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.