Poornam Boorelu or Poornalu is an Andhra cuisine recipe made with Chana Dal, Jaggery filling coated with the Urad Dal batter and deep-fried on oil. It is commonly prepared during weddings, festivals and other occasions. Read to know how to make this tasty food.
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How to make Poornam Boorelu
- water for soaking
- 3/4 cup rice
- 1/2 cup urad dal/peeled black gram
- Soaked urad dal and rice
- 1/2 Tsp salt
- 1/2 to 1/3 cup water
- 2 tbsp maida/ flour(optional)
- 1/4 Tsp cooking soda
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For the Filling Stuff
- 1 cup jaggery + 1/2 cup or 60 grams (if using dry nuts)
- 1 cup or 200 grams Chana dal/split Bengal gram
- 2 to 3 tbsp ghee/clarified butter
- 1/2 Tsp cardamom powder
- 3 cups or 750 ml water
- 1/4 cup grated coconut/desiccated coconut
- 10 cashew nuts
- 2 tbsp peanuts
- 10 pistachios
- 10 almonds
- Oil for deep-frying
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Soaking and grinding Urad Dal
Soak urad dal/peeled black gram and rice for 4 to 6 hours or overnight.
- Rinse for 2-3 times.
- Put the soaked dal in a grinding jar and add water to up the level of dal. Grind until smooth.
- The batter should neither be very hard like vada batter nor should be too runny like dosa batter. It should be in semi pouring texture.
- Add cooking soda and maida to the batter and mix well.
- Boiling Chana Dal
- Rinse chana dal for 2 to 3 times.
- Pour 3 cups of water. (use the same cup that is used to take the Dal)
- Bring it to boil.
- The chana dal should be cooked perfectly but should still retain the shape when pressed with fingers. (do not cook until the dal turns mushy)
- Turn off the heat and strain out the water. Let it cool down.
Preparing the Filling
- Dry roast the almonds, cashew nuts, peanuts, pistachios and make them into a powder.
- Grind the boiled chana dal into a powder and keep aside.
- Heat a pan, add ground dal, grated jaggery, dried coconut and nuts powder.
- Mix well and until the jaggery melts.
- When the jaggery starts to melt keep mixing continuously until it turns into halwa texture.
- Add a little ghee, cardamom powder, mix well and turn off the heat.
- Let it cool down for 5 minutes.
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- Divide the filling stuff into equal proportions and make into round balls.
- Put the balls in the urad dal and rice batter.
- Coat them with the batter with a spoon properly.
- Remember that all the stuff is fully covered with batter on all sides.
- Heat oil for deep-frying.
- When the oil is hot, drop the coated balls into the oil carefully.
- Flip them to all sides frying evenly until they turn into nice golden brown colour.
- Take them on to a paper towel and keep aside.