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.
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.
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
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 flourRice 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. Make the poornam: 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. 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. Repeat with the remaining poornam. Serve them hot, warm or at room temperature.
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.
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Few more easy South Indian neivedyam dishes you might like: 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
