Bonus Dish for Week 1: B for Boorelu
Theme: A-Z Dishes from Andhra Pradesh
Dish: Poli Boorelu
Here’s Wishing everyone a Very Happy Ganesh Chathurthi!!
Today’s bonus recipe is an easy to make boorelu. I still remember the first time I made boorelu years ago for Varalakshmi vratam. I invited few friends for dinner that day and my filling for boorelu was so liquidy that it completely dissolved in the cover batter. So when I fried them, they ended up looking like pakodi. We all ate them anyway.
But this recipe is almost fool-proof, since chana dal is first soaked, ground and then steamed (like when we make patoli/ paruppu usili), so there is no chance of the filling getting liquidy.

Poli 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
- 1¼ cups Rice Flour
- pinch Salt
Instructions
For the Outer Cover:
- 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:
- 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:
- 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.
- 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.
Notes


nayana
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
Kalyani
wow ! simply awesome… we make it only with Urad Dal and rice flour., and filling is similar 🙂
Suma Gandlur
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. 🙁
rekhas kitchen
I normaly use jaggery for this never tried with sugar looks so yumm will try with sugar next time.
Rekha Vengalil
Hello here from foodgawker. You have a wonderful space with some nice recipes! These deep fried poli looks absolutely delicious!
Rekha Vengalil
Hello here from foodgawker. You have a wonderful space with some nice recipes! These deep fried poli looks absolutely delicious!