Boorelu | Poornam Boorelu | Andhra Special Poornalu Recipe

Learn how to make Andhra special Poornam Boorelu recipe with detailed step by step pictures. Boorelu video recipe, poornalu video recipe, Sankranti special poornam boore video recipe – a tasty, delicious snack that’s so addictive!

Boorelu are deep fried dumplings with sweet filling within. It has been one of my favorite sweets from my growing up days. There are a number of ways to make this sweet but this is how my Amma prepares it and I just followed her recipe.

No festival or celebration is complete without Poornam Boorelu being prepared at home. Sankranthi and Boorelu go hand in hand and we always make it on the festival day while Bhogi is all about Aavadalu & Garelu.

Jump to:

• Ingredients
• Step by Step Instructions
• Recipe Notes
• Top Tip
• Substitutions & Variations
• Storage & Serving Suggestions
• Video Recipe
• More Sankranthi Recipes
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• 💬 Comments

You know what the best way to enjoy Poornalu?! Hot right out of the oil. In weddings especially in Andhra, Boorelu are served with ghee/clarified butter. One would lose count of the number of Boorelu had, for they are absolutely delicious. I make very few exceptions to prepare or eat fried food and Poornalu are one among them.

Ingredients

Poornam Boorelu recipe has two main compoments – the outer covering that is the batter and the sweet stuffing or the poornam. There are not many ingredients and it just requires kitchen staples.

Raw Rice & Urad Dal are the main ingredients for making the batter that covers the sweet stuffing. It is typically like a dosa batter but only made thicker.

Chana Dal is the main ingredient for making the poornam and it is combined with Sugar, Grated Coconut & Cardamom Powder to make the stuffing.

For full list of ingredients and exact measurements, check the recipe below.

Step by Step Instructions

In a bowl, soak ½ cup raw rice and ¼ cup urad dal for 4-6 hrs.

Drain excess water and add it to a blender with ¼ teaspoon salt.

Grind into a smooth batter. If required, sprinkle some water to assist smooth grinding. Set aside to ferment 8 hours or overnight.

Soak washed ½ cup chana dal for 3-4 hours.

Drain excess water and grind the chana dal into a smooth past. Do not add more than 1-2 tablespoon of water while grinding.

Grease a steamer (idli plate) with little oil. Split the ground batter into equal portions placing on the idli plate.

Steam cook on medium flame for 10-12 minutes. Remove from heat.

Once the steamed cakes are cooled down, remove them onto a plate and mash them into a powder without any big lumps. Set aside.

In a pan, add ½ cup sugar (I used organic brown sugar) along with ½ cup fresh grated coconut.

Mix well and continue to cook on low flame without adding any water. The moisture in the coconut will melt the sugar.

As the sugar melts completely and the mixture looks wet, add the prepared chana dal powder and ¼ teaspoon cardamom powder.

Mix well until it comes together. Remove from flame.

When the mixture is not too hot to handle, make equal lemon sized balls. Set aside.

The fermented batter should be doubled up in volume.

Add upto ¼ cup water and adjust the consistency of the batter. It should not be runny, else the batter will not stick to the poornam. If it is too thick, it makes a thick outer coating in boorelu.

In a pan heat oil for deep frying. Once hot, set the flame on medium. Gently drop a prepared poornam ball into the batter and using a fork, coat it well in the batter.

Carefully drop the poornam coated with batter into hot oil. Without overcrowding the oil, place 1-2 boorelu at once. Do not disturb them for a minute and then flip them over.

Turn & flip the boorelu, cooking on low medium flame until the boorelu are golden brown & crisp.

Remove from oil and drain on a kitchen towel. Repeat the same with the rest of the poornam.

Serve hot with ghee (optional). These stay good for over a day, even when stored outside.

Recipe Notes

• The measurement of chana dal to sugar to grated coconut is 1:1:1. Adjust the quantity of sugar accordingly, depending on sweetness preferences.
• Instead of sugar, powdered palm sugar/jaggery can also be used.
• For preparing this instantly, the outer coating can be done with leftover dosa batter as well.
• Adding salt to the batter enhances the sweet flavor.
• The prepared batter for outer covering should be neither too thick nor thin.

Top Tip

Poornam Boorelu is a recipe that requires a lot of preparation ahead, although the ingredients are simple. It also could be slightly difficult for those making it for the first time, so do follow the tips below to make fool proof poornalu.

The batter required for outer coating should be made ahead and planned for fermentation time too. Although the batter need not necessarily be fermented, it tastes best when done.

The batter should neither be too thick nor thin. If it is too thick, the outer layer will turn soggy and lumpy and if it is too thin, it wont coat the poornam properly.

Chana dal based poornam can also be made ahead and stored in fridge for upto 2 days before boorelu are made.

Using a fork to dip the poornam and coat in batter makes it easier and less messier but at the same time, using your fingers will make perfect shaped poornalu.

Make sure all the grinding happens without any water as much as possible. Sprinkle few drops of water if needed and not be generous with it.

The temperature of the oil should be neither too hot or cold. Once hot, set the flame on medium flame and cook the boorelu on low medium flame to get crispy & golden brown boorelu.

Substitutions & Variations

The measurement of chana dal to sugar to grated coconut is 1:1:1. Adjust the quantity of sugar accordingly, depending on sweetness preferences.

Instead of sugar, powdered palm sugar/jaggery can also be used.

For preparing this instantly, the outer coating can be done with leftover dosa batter as well.

Adding salt to the batter enhances the sweet flavor but it is optional.

Storage & Serving Suggestions

Poornam Boorelu tastes best when served hot, especially with a dollop of ghee on top. It stays fresh for over a day, even at room temperature. For extended shelf-life, store in fridge.

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