Poornam Boorelu | Andhra Poornalu Recipe (Boorelu)

Simply as India is a land of festivals, so it’s, in terms of festive meals. So, right here’s one other fashionable candy snack – Poornam Boorelu – from the area of Andhra Pradesh and Telangana in South India. It might even be simply referred to as as Boorelu and even Poornalu and is a particular through the competition of Ugadi on this a part of the nation. The distinct function about this dish is that it has a candy, flavored stuffing that’s coated with a rice-lentil batter after which deep-fried. Can positively qualify as a vegan dish, if not utilizing ghee.

These are deep fried snacks made with a stuffing of chana dal+jaggery and coated with rice+urad dal batter (just like dosa batter).

Throughout competition events in Andhra Pradesh and Telangana boorelu is ready and supplied as naivedyam to the deities. Since Ugadi competition is across the nook, sharing this recipe of poornam boorelu.

There are numerous variations of boorelu recipe. principally, the stuffing right here is the ‘pooran’ which we make whereas getting ready Puran poli or Bobbatlu.

When you’ve got leftover pooran stuffing, then you need to use it and make boorelu. I’ve not added recent coconut within the recipe, however you possibly can add about ¼ cup of recent coconut.

Poornalu is quite common in Andhra Pradesh and Telangana throughout festive events, the place the dish can be supplied to deities as naivedyam. You can too do the identical and supply to your deity at house. Other than this, these may be loved as snacks along with your teas and coffees too.

In case you are in search of extra Ugadi recipes then do verify:

Step-by-Step Information

Learn how to make Poornam Boorelu

For batter

1. Rinse 1 cup of rice with water a few occasions after which add in a bowl.

2. Rinse ½ cup urad dal with water after which add in the identical bowl.

3. Add 3 cups water. Cowl and let the rice and urad dal soak for five to six hours or in a single day.

4. Subsequent day, drain all of the water.

5. Then add the rice and urad dal in a grinder jar. Additionally add ½ to ⅔ cup water.

6. Grind to a clean mild batter. The batter consistency must be medium thick like dosa batter. If a drop of the batter is positioned in a bowl of water, it ought to float and never sink.

7. Add ½ teaspoon salt or add as per style.

8. Combine very properly. Cowl and maintain the batter apart. If you need you possibly can even ferment the batter for 4 to five hours.

Making stuffing for poornam boorelu

1. Rinse after which take 1 cup chana dal in a stovetop stress cooker. If you need you possibly can even soak chana dal.

2. Then add 2.5 cups water. stress prepare dinner for six to 7 whistles on medium warmth.

3. When the stress settles down, then solely open the lid of the cooker and verify if the chana dal is cooked properly. Take a number of chana dals and mash it along with your fingers. They need to get mashed simply. Do take care because the dal may be very sizzling.

4. Pressure the chana dal and let it cool or turn into heat. Use the strained water for making Rasam or katachi amti. You can too knead atta with this water or add it to gravies or dals.

5. Then add the chana dal in a grinder jar.

6. Add 1 cup jaggery. I’ve used natural jaggery and therefore not dissolved in water after which strained it.

7. Add ½ teaspoon cardamom powder and ¼ teaspoon nutmeg powder. You’ll be able to skip nutmeg powder if you’d like.

8. Grind to a clean consistency. In case you are unable to grind, then you possibly can add 2 to three tablespoons of water. Grind at intervals. Grind, then scrape the jar and grind once more.

Making poornam boorelu

9. Warmth 1 tablespoon ghee in a pan.

10. Add the bottom chana dal+jaggery combination. At this step you can too add ¼ cup grated coconut.

11. On a low warmth stirring non cease prepare dinner the combination until it begins to depart the sides of the pan.

12. Then swap off the warmth and maintain apart. Let the stuffing combination calm down.

13. Make medium sized balls from the combination and maintain apart. Cowl them in order that they don’t dry out.

14. In a kadai warmth oil for deep frying. Dip the stuffing ball within the batter and coat it evenly.

15. Then gently slid the batter coated ball in medium sizzling oil.

16. This fashion add the remaining batter coated balls too. Don’t overcrowd and add relying on the scale of the kadai.

17. When one aspect is golden, gently flip over with a slotted spoon and fry the opposite aspect.

18. Fry boorelu until mild golden and crisp. Take away with a slotted spoon draining additional oil and place them on kitchen paper towels to soak up additional oil.

19. Provide boorelu to your deity Or else you possibly can serve them sizzling to your loved ones.

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This Poornam Boorelu put up from the archives, initially revealed in March 2017 has been up to date and republished on February 2023.