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Poornam Boorelu Recipe
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Authentic Andhra Poornam Boorelu (Poornalu)
Prep Time
30 mins
Cook Time
30 mins
Soaking Time
8 hrs
Total Time
9 hrs
 

Traditional Andhra festival sweet dumplings made with a tender chana dal and jaggery filling coated in a crispy urad dal and rice batter.

Course: Dessert, Festival Sweet, Navratri Dessert
Cuisine: Andhra, South Indian, Telangana
Diet: Gluten Free, Vegetarian
Keyword: andhra festival sweet, chana dal jaggery sweet, Poornalu Recipe, Poornam Boorelu Recipe
Servings: 15
Calories: 180 kcal
Author: Uppada Lakshmi
Ingredients
Outer Batter:
  • - 1/2 cup Whole White Urad Dal Minapappu
  • - 1 cup Raw Rice Sona Masoori
  • - 1/4 tsp Salt
  • - 1/2 tsp Jaggery or Sugar
  • - 1/3 to 1/2 cup Water for grinding
Sweet Poornam Filling:
  • - 1 cup Chana Dal Senagapappu
  • - 1 cup Jaggery tightly packed and grated
  • - 1/2 tsp Cardamom Powder
  • - 1 tbsp Ghee
  • - 2.5 cups Water for pressure cooking
Frying:
  • - Oil for deep frying groundnut or sunflower oil
Instructions
  1. Wash urad dal and raw rice; soak together in water for 4 hours.
  2. Drain completely; grind with minimal cold water into a thick, smooth batter (thicker than regular dosa batter). Stir in 1/4 tsp salt and 1/2 tsp sugar. Rest for 2 hours.
  3. Pressure cook chana dal with 2.5 cups water for 4 whistles until tender but intact.
  4. Drain the dal thoroughly through a colander for 10 minutes (reserve water for rasam).
  5. Mash the dal coarsely. In a pan, heat 1 tbsp ghee, add dal and 1 cup jaggery. Cook on medium-low for 7-9 minutes until it forms a non-sticky, thick mass that leaves the sides of the pan. Stir in cardamom powder.
  6. Cool the mixture completely to room temperature. Grease palms with ghee and roll into 15 smooth, crack-free balls.
  7. Heat deep-frying oil in a kadai over medium heat until a drop of batter floats to the top in 2 seconds.
  8. Dip each poornam ball into the thick batter to coat evenly. Gently drop into hot oil.
  9. Fry over medium heat for 2-3 minutes, turning gently until golden and crisp. Drain on paper towels and serve warm with ghee.
Recipe Notes
  • Batter consistency is paramount: if too thin, boorelu burst; if too thick, shells become dense and bready.
  • Never dip warm poornam into batter—ensure filling is completely cooled.
  • Maintain medium heat throughout frying.

Storage: 

  • Store at room temperature for up to 2 days, or refrigerate for up to 5 days in an airtight container. Reheat in an air fryer or on a dry tawa to regain crispness.