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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
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Prep Time: 30 minutes
Cook Time: 45 minutes
Soaking Time:: 3 hours
Total Time: 4 hours 15 minutes
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
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