Poornam Boorelu Recipe with TIPS | Poornalu Recipe
Poornam Boorelu Recipe | Poornalu Recipe is one of the deep-fried popular Andhra Sweet Snack prepared during festive seasons and offered as naivedyam to God/ Goddess.
Chana dal is pressure cooked and mashed. It is then mixed with jaggery or sugar syrup to make it sweet stuffing. It is then put in urad dal batter and coated with batter and then deep-fried to get crispy and golden colour output.
I have added only 1 cup chana dal to make sweet stuffing but used more urad dal and rice to make the batter. Initially, I thought of grinding in normal mixer grinder but later I changed my mind to wet grinder and added more proportions.
When we use the normal grinder to grind dal, it usually comes out hard so I added more dal to make grind in the wet grinder as we need to add more quantity. The remaining batter I utilized to make a dosa recipe.
When we add little water while grinding we get thick consistency batter. When you coat sweet balls with batter and dip in oil to deep fry, you will love to dip and drop in oil as they come out in round shapes.
Festivals especially Vara Lakshmi Vratam and Durga Navaratri this recipe is a must in my house. During Karthika 2nd Monday we make this recipe using pure cow ghee. Once in your life you need to try to make Poornam Boorelu Recipe using pure ghee, I bet you will never forget the flavour of Poornam Boorelu Recipe.
In some places, people make this recipe using all-purpose/ maida, they say that they can make Poornalu Recipe without any splits and with a soft layer. I examined them and found that the layer is not crispy rather has a rubbery texture.
As we make this recipe in large numbers during festivals, once pooja is done we take a few poornalu aside and pack them in a zip locker and store in the refrigerator and reuse them by heating them in a microwave.
TIPS to make Perfect Poornam Boorelu Recipe:
- If you are using whole urad dal, then the skin can be removed easily once soaked. Remove the skin and add it to the grinder.
- When ground in a wet grinder we get the best output rather than normal mixer grinder.
- Usually, rice takes time to grind so add required water to run smoothly.
- While adding urad dal, add as little water as possible to get hard batter.
- We can add salt while grinding batter but by the end, the batter may become thin. If you are adding salt while grinding, reduce water, and add according to consistency.
- Adding sugar will give golden brown texture to boorelu recipe.
- Cooking soda makes crust puffy and crunchy.
- Do not throw away chan dal stock we can re-use it by adding in any dal recipes.
- While making jaggery syrup add very little water so that it becomes easy to make sweet stuffing thick.
- Cardamom powder and sonf will enhance the aroma and flavour of this recipe.
- We can add ghee while making sweet mix or grease hands while making sweet balls.
You may also like to check other naivedyam recipes:
Lemon Pulihora and
Poornam Boorelu Recipe | Poornalu Recipe
Poornam Boorelu Recipe | Poornalu Recipe is one of the deep-fried popular Andhra Sweet Snack prepared during festive seasons and offered as naivedyam to God/ Goddess.
Ingredients
- Urad dal/ Minapappu – 1 bowl
- Rice -2 bowls
- Chana dal – 1 cup
- Water – required qty.
- Salt – ½ tbsp.
- Sugar – 1 tbsp.
- Cooking soda – ¼ tbsp.
- Jaggery – 1 cup.
- Cardamom powder – 1 tbsp.
- Fennel seed/ sonf powder – 1 tbsp.
- Oil to deep fry.
- Ghee Optional
Instructions
- Soak urad dal and rice separately by adding adequate water overnight.
- The next day, 1 hour before soak chana dal in another bowl.
- Clean dal and rice and transfer it into the wet grinder.
- As rice takes time to grind, let us put rice first and then dal.
- Add little water to rice. If a batter turns to lose don’t worry it grinds faster and consistency can be justified while adding dal.
- When you put urad dal, lower water so that you get thick consistency batter.
- As said while making the thick batter, when using a normal grinder, the container may be heated. Avoid heating, this will ruin our recipe. We will not be able to make a soft and crunchy outer shell.
- Meanwhile, pressure cook chana dal for 3 whistle blows.
- In another vessel take a small quantity of batter required to coat chana dal balls.
- Add little salt, sugar, and soda and mix well. We have added soda as we have not fermented dal and using fresh. Soda will help to give a soft and crunchy layer.
- By this time chana dal might be cooked, discard stock, and mash dal to get a soft paste.
- In a pan put 1 cup jaggery and add little water to make a thick syrup.
- Once the jaggery is melted add chana dal paste, ghee (optional) and mix well.
- Sprinkle cardamom powder for essence and sonf powder for flavour and cook to get a thick and soft paste.
- Make small balls of chana dal sweet and keep aside.
- In a pan, add required oil to deep fry.
- Once the oil is hot, put sweet balls in urad dal batter, coat them well and gently put them in oil.
- When the batter is thick you will be able to make round balls, if you feel there are any un-coated portions, we may apply batter with hands.
- Deep fry Poornam Boorelu Recipe | Poornalu Recipe till they turn to golden colour.
- Serve as naivedyam to god or serve when cooled to experience a crispy layer.
Recipe Video
How to Make Poornam Boorelu Recipe:
Preparation:
1. Put urad dal in a bowl and add adequate water to soak overnight.
2. Similarly, soak rice overnight by adding adequate water. Soak chana dal for an hour.
3. Put rice in a wet grinder and grind for 5 minutes as rice takes time to grind.
Making Batter:
4. Add urad dal to rice paste and grind both of them till you get soft batter.
5. Take required quantity of batter to another small bowl and add ½ tbsp. salt, sugar and cooking soda, mix well.
Note: I have used urad dal in a bit large quantity so that they can be ground in a wet grinder if you want you can lower the quantity. The extra batter can be re-used for making dosa.
6. Put chana dal along with water in a pressure cooker and pressure cook for 3 whistle blows. Cook 2 whistles on medium and 1 whistle on high flame.
7. Once chana dal is cooked, separate water by pouring over a colander and transfer this dal to another bowl.
Making Poornalu:
8. Mash dal with a masher and make a soft paste. Keep aside.
9. Put one cup jaggery in a pan and add little water to make jaggery syrup.
10. Add chana dal paste in syrup, cardamom powder and fennel seeds (sonf) and mix to get a thick paste.
Making Poornam Boorelu:
11. Heat oil in a pan. Meanwhile, take a small portion of the sweet mix and make small balls by greasing your hands with ghee.
12. Coat poornalu with batter and gently put them in oil.
13. Once they turn their colour, flip to other side and let them fry till they become crisp and attain golden colour.
