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    Home » Festival » Poli Boorelu

    Poli Boorelu Recipe with Poornam

    Published: Aug 28, 2021 by Pavani · 7 Comments

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    Poli boorelu is a classic Andhra sweet dish. Poornam or sweet lentil filling is the main component of this dish. Dosa batter forms the outer crust. This is a fool proof recipe and is quite easy to make.

    Poornam based dishes are quintessential for most South Indian festivals. Bobbatlu and purnam boorelu are a must for these special occasions. I learnt this recipe from my mom's and have been making for many years. Do try it I am sure you will love it.

    Silver plate with stack of poli burelu

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the Recipe

    Poornam, sweet lentil filling, based dishes are quite popular all over South India. These deep fried treats have different names in southern states, sukrunde, suyyam, burelu etc.

    These Andhra poli boorelu are made with chana dal and jaggery poornam or filling dipped in dosa batter until golden. Either dosa batter or a mixture made with rice flour and urad flour can be used as for crispy outer cover.

    There are two ways of making poornam boorelu - one is where the chana dal is boiled until soft and then jaggery is added. Whereas in this poli boorelu, chana dal is soaked, then ground and steamed similar to patoli.

    Top view of halved poornam sukrunde

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    There are two components in this poli poornam boorelu recipe - poornam or the stuffing/ filling and the outer crust or chovu pindi.

    To make the poornam or filling, you need:

    • Chana dal aka yellow split peas - you can also make poornam with moong dal. But in my home, my mom made it with chana dal.
    • Sugar - I use regular granulated sugar.
    • Ground Cardamom
    Ingredients needed - details in recipe card

    For the outer cover or chovu pindi, you can also use unfermented dosa batter. This involves soaking and grinding. But I prefer making the batter with flours instead, this saves time and is more convenient. You will need:

    • Urad dal flour
    • Rice flour

    You will also need oil to deep fry the burelu. Any light or unflavored oil will work here. I recommend using canola or vegetable oil.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here's how to make poli boorelu. Start by making the batter for dipping the poornam. Combine urad flour, rice flour and salt. Add enough water to make a lump-free batter similar in thickness to pancake batter. Cover and set aside while you prepare the filling.

    Mixing flour in a bowl to make the outer cover

    Make the poornam: Soak chana dal for at least 2-3 hours. Drain all the water.

    Soaked and drained chana dal

    Grind into an almost smooth paste adding just enough water. Steam this mixture for 6~10 minutes (just as you would for idlis) until a knife inserted in the center comes out clean.

    ground chana dal, then steamed until cooked through

    Once the mixture has cooled enough, crumble it using your fingers. Add sugar, grated coconut and ground cardamom. Mix well. Divide the mixture and make small lemon size balls.

    Making of the poornam filling

    It's time to fry the burelu: Heat oil for deep frying in a pan. Dip the poornam in the batter and gently place them in the hot oil. Fry until golden brown on all sides. Remove and drain on paper towel.

    Poornam dipped in batter and fried until golden

    Repeat with the remaining poornam. Serve them hot, warm or at room temperature.

    Top view of stack of poli boorelu

    Expert Tips

    • If you want to make the batter using whole urad dal and rice, then use ¼ cup of urad dal and ¾ cup raw rice like sona masoori. Soak for 4~6 hours. Then grind to a smooth batter. Set aside while you prepare the filling.
    • Poornam can be made 1 day ahead. Make the filling balls and let them cool completely. Store in an airtight container in the fridge.
    • If you have any leftover urad dal batter leftover, then it is great to use to make savory fritters or bajji/ pakoda. Dip onion or potato in the batter and deep fry until golden brown. Serve hot and enjoy!!
    • Leftover poli boorelu can be stored at room temperature for 1 day or keep them refrigerated for up to 3 days. Warm them briefly in the microwave before serving.

    You might also like

    Few more easy South Indian neivedyam dishes you might like:

    • Poli with Carrot Halwa Filling
    • wooden board with halved sununda
      Minapa Sunnundalu Recipe | Urad dal Ladoo with Jaggery
    • Wooden bowl with a stack of mung bean fritter
      Pesara Garelu | Moong dal Vada Recipe
    • Copper plate with Vadai.
      Instant Vada Recipe | With Urad dal flour
    Silver plate with a stack of sukrunde

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    Top view of a stack of poli boorelu on silver plate

    Poli Poornam Boorelu

    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.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 30 mins
    Cook Time: 45 mins
    Soaking Time:: 3 hrs
    Total Time: 4 hrs 15 mins
    Course: Dessert
    Cuisine: andhra
    Servings: 20 boorelu

    Ingredients

    For the Outer Cover/ Chovu Pindi:

    • ¼ cup Urad dal flour
    • ½ cups Rice Flour
    • Pinch of Salt
    • 1~1½ cups Water
    • As needed Oil, for deep frying

    For the Poornam:

    • 1 cup Chana dal
    • 1 cup Sugar
    • ½ teaspoon Ground Cardamom
    • ¼ cup Dry grated coconut

    Instructions

    For the Outer Cover:

    • Combine urad flour, rice flour and salt. Add enough water to make a lump-free batter similar in thickness to pancake batter. Cover and set aside while you prepare the filling.

    For the filling:

    • Soak chana dal for at least 2-3 hours. Drain all the water. Grind into an almost smooth paste adding just enough water. Steam this mixture for 6~10 minutes (just as you would for idlis) until a knife inserted in the center comes out clean.
      Once the mixture has cooled enough, crumble it using your fingers. Add sugar, grated coconut and ground cardamom. Mix well. Divide the mixture and make small lemon size balls.

    Make Boorelu:

    • Heat oil for deep frying in a pan. Dip the poornam in the batter and gently place them in the hot oil. Fry until golden brown on all sides. Remove and drain on paper towel.
      Repeat with the remaining poornam. Serve them hot, warm or at room temperature.

    Notes

    • If you want to make the batter using whole urad dal and rice, then use ¼ cup of urad dal and ¾ cup raw rice like sona masoori. Soak for 4~6 hours. Then grind to a smooth batter. Set aside while you prepare the filling.
    • Poornam can be made 1 day ahead. Make the filling balls and let them cool completely. Store in an airtight container in the fridge.
    • If you have any leftover urad dal batter leftover, then it is great to use to make savory fritters or bajji/ pakoda. Dip onion or potato in the batter and deep fry until golden brown. Serve hot and enjoy!!
    • Leftover poli boorelu can be stored at room temperature for 1 day or keep them refrigerated for up to 3 days. Warm them briefly in the microwave before serving.

    Nutrition

    Serving: 1Boore | Calories: 143kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 2mg | Potassium: 14mg | Fiber: 3g | Sugar: 10g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Comments

    1. nayana

      September 08, 2013 at 6:23 pm

      love these yummy balls , though we make it in a slightly different way and call them " Sukrunde "Today's post : http://nayanas-kitchen-kreations.blogspot.in/2013/09/karwari-valachi-amti-for-sunday-brunch.html

      Reply
      • Lata Lala

        July 01, 2021 at 4:31 am

        5 stars
        This traditional South Indian sweet Boorelu looks so delicious. I am drooling while I read the recipe with sweet lentil filling encased in a batter and then deep fried till crispy.
        Yours have come out perfect and with golden brown color it looks so yummmmm.

        Reply
    2. Kalyani

      September 11, 2013 at 12:22 pm

      wow ! simply awesome... we make it only with Urad Dal and rice flour., and filling is similar 🙂

      Reply
    3. Suma Gandlur

      September 18, 2013 at 7:18 pm

      One of my favorite traditional dishes. Love them.We use urad dal more in ratio compared to rice. We call them sukhilu and Just now remembered that I did not get pictures of them even though my mother made them when I was in India. 🙁

      Reply
    4. rekhas kitchen

      October 20, 2013 at 12:19 pm

      I normaly use jaggery for this never tried with sugar looks so yumm will try with sugar next time.

      Reply
    5. Rekha Vengalil

      March 10, 2014 at 12:28 pm

      Hello here from foodgawker. You have a wonderful space with some nice recipes! These deep fried poli looks absolutely delicious!

      Reply
    6. Rekha Vengalil

      March 10, 2014 at 12:28 pm

      Hello here from foodgawker. You have a wonderful space with some nice recipes! These deep fried poli looks absolutely delicious!

      Reply

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