Poornam Boorelu Recipe: Step-by-step Recipe To Make This Popular Andhra Dish


Poornam Boorelu recipe requires various ingredients and one has to follow instructions thoroughly to make a taste Poornam Boorelu. Read to know details

Written By Shakir Khan | Mumbai | Updated On:
Poornam Boorelu Recipe

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


For Soaking

  • water for soaking
  • 3/4 cup rice
  • 1/2 cup urad dal/peeled black gram

For Batter

  • 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.
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