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Poli Boorelu Yum
Fool proof recipe to make traditional South Indian sweet Boorelu. Sweet lentil filling encased in a batter and then deep fried till crispy and delicious. This dish is usually made during festivals and special occasions.
Poli Boorelu
Course dessert
Cuisine andhra
Prep Time
30 minutes

Cook Time
45 minutes
Passive Time 60 minutes
Servings
boorelu
Ingredients
For the filling:
  • 1 cup Chana dal
  • 1 cup Sugar
  • ½ tsp Cardamom Ground
  • ¼ cup coconut Dry grated
For the Outer Cover:
  • ½ cup Urad dal flour
  • cups Rice Flour
  • pinch Salt
Course dessert
Cuisine andhra
Prep Time 30 minutes
Cook Time 45 minutes
Passive Time 60 minutes
Servings
boorelu
Ingredients
For the filling:
  • 1 cup Chana dal
  • 1 cup Sugar
  • ½ tsp Cardamom Ground
  • ¼ cup coconut Dry grated
For the Outer Cover:
  • ½ cup Urad dal flour
  • cups Rice Flour
  • pinch Salt
Poli Boorelu
Instructions
For the Outer Cover:
  1. Combine urad flour, rice flour and salt. Add enough water to make a lump-less batter similar in thickness to pancake batter. Cover and set aside while you prepare the filling.
For the filling:
  1. Soak chana dal for at least 2-3 hours. Drain all the water and then grind into an almost smooth paste without adding any water. Steam this mixture for 5-7 minutes (just as you would for idlis). Once the mixture has cooled, crumble it using your fingers and add sugar, grated coconut and ground cardamom. Mix well. Take a tablespoon of the mixture and form into round balls.
Make Boorelu:
  1. Heat oil for deep frying in a pan. Dip the filling balls in the urad dal batter and gently place them in the hot oil. Fry until golden brown on all sides. Remove and drain on paper towel.
  2. The outer layer is crispy and the filling is sweet and soft. They are perfect as neivedyam (festive offering). I dipped some sliced potatoes in the left-over outer cover batter spiced with red chili powder, cumin seeds & salt and made some yummy bajjis.
Recipe Notes

Boorelu

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