Boorelu or Poornam Boorelu or burelu or simply poornalu is a popular sweet dish in Telugu cuisine. These are made with chana dal and jaggery or sugar.
Poornam Boorelu — A sweet served during festival season.
About Boorelu:
Boorelu has been an integral part of most of the Telugu festivals and occasions. Almost every household would make them during festivals and family gatherings and on special oaccasions too. Without boorelu the occasion is incomplete. There are different variations while making them. Some people use jaggery and some prefer sugar. Some add fresh coconut and some avoid it. Whatever may be the ingredients we use but the procedure is the same, chana dal, jaggery, coconut and cardamom. For the outer layer use urad dal and rice batter. We can get the flour of them and use it too. Freshly grinded urad dal and rice would give a crunchy texture.
We can combine rice flour and maida mix them to get a batter for outer layer. The leftover poornam can be stored and used later also. But I prefer to finish it off.
The measurements I mentioned here are to be followed to get a proper boorelu. To make boorelu hassel free follow the instructions give in the recipe card. In the below recipe I am showing boorelu with sugar only, you can find boorelu with jaggery in the coming days.
Ingredients and steps to follow:
Follow the instructions given below to get a perfect boorelu.
- Chana dal: Soak chana dal for at least 3 to 5 hours. the dal can be pressure cooked directly or grind it to make a stiff paste and pressure cook. Either way is fine.
- Fresh coconut: Use freshly grated coconut to get a nice sweet taste. As we are adding fresh coconut consume them ASAP. Or refrigerate it.
- Sweetner: We can sugar or jaggery to sweeten the dish.
- Outer layer: There are multiple options for outer layers, Soak urad dal and rice, grind to make the batter and use. The second option is to get the urad dal and rice powder in the flour mill. Add water and use it. And the last option is combine maida and rice flour and add water and use it.
- Oil: Deep fry the boorelu in hot oil. Always better to use sunflower oil as it doesn’t have any special smell.
- Adding dry fruits is a new trend, if you want to follow it you can, but I prefer no. So I do not add any dry fruits.
Boorelu | Poornam Boorelu | Poornalu | Burelu | Purnalu recipe
Ingredients
- 1 Cup Bengal Gram/ Chana Dal1
- 1/4 Cup Sugar
- 1 Tsp Cardamom Powder
- 1/2 Cup Fresh Coconut grated
- 3 Cups Rice Flour
- 1 Cup Maida/All Purpose Flour
- 2 Cups Thick Dosa Batter optional
- Oil for Frying
Instructions
- Soak bengal gram for 3 hours.
- Without adding any water grind it to a fine paste.
- The moisture and wetness in the dal itself is sufficient.
- The batter should thick and stiff. And it should be like that of roti atta.
- Pressure cook the grinded bengal gram paste for 3 whistles.
- Allow this to cool enough to handle it. Mash it immediatley to get powdered texture.
- Add sugar, cardamom powder, grated fresh coconut even when the cooked bengal gram is warm.
- This would melt the sugar and gives perfect texture to the poornam.
- Now mix all the ingredients thoroughly and make small lemon sized balls of the poornam.
- Check the stuffing, if it is retaining the shape when made into a ball then it is in perfect shape.
- We can use dosa batter for outer layer or use mix of maida and rice flour.
- If using dosa batter use the fresh one without fermenting it and without salt.
- In a mixing bowl take thick dosa batter, add 1/2 cup of water and mix it well.
- The batter should be medium thick and pouring consistency.
- The option for the outer layer is mixing of maida and rice flour.
- In a mixing bowl add Maida and rice flour and mix them well.
- Add water and mix it well to make a ladle pour batter.
- Heat oil in a kadai.
- Drop each dumpling in the batter. Roll them in the batter and slowly drop in the hot oil.
- Fry them till they turn golden brown in a medium to high flame.
- Serve Poornam Boorelu with a little ghee on top of them.
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