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 boorelu video recipe – a tasty, delicious snack that’s so addictive!
Equipment
- 1 Blender
- 1 Steamer/Idli Pot
- 2 Fry Pan/Kadai
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Poornam/Sweet Filling -
- ½ cup Chana Dal
- ½ cup Coconut Grated
- ½ cup Sugar used organic brown sugar
- ¼ teaspoon Cardamom Powder
For Boorelu –
- ½ cup Raw Rice
- ¼ cup Urad Dal
- ¼ teaspoon Salt
- Oil for deep frying
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.
Video
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.
Nutrition
Nutrition Facts
Boorelu | Poornam Boorelu | Andhra Special Poornalu Recipe
Amount per Serving
Calories
77
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.02
g
Monounsaturated Fat
0.1
g
Sodium
31
mg
1
%
Potassium
18
mg
1
%
Carbohydrates
14
g
5
%
Fiber
2
g
8
%
Sugar
6
g
7
%
Protein
2
g
4
%
Vitamin A
0.1
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
12
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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