Andhra poornalu recipe, a sweet, aromatic stuffing made from cooked Chana Dal and Jaggery, and a classic, deeply loved sweet from the Telugu states of Andhra Pradesh and Telangana, is often made during major festivals and for special occasions like weddings. The crispy secret ingredient for a perfect Poornam Boorelu was semolina(sooji), which absorbs excess moisture and helps thicken the batter to the right consistency—the step-by-step procedure, with a detailed video recipe.
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Poornam Boorelu are essentially small, sweet fritters. The word Poornam refers to the sweet filling, and Boorelu denotes the deep-fried, ball-like shape. The beauty of this sweet lies in the contrast: a rich, aromatic, melt-in-the-mouth filling of chana dal jaggery halwa, perfectly encased in a thin, crisp shell made from a fermented rice and urad dal (black gram) batter.
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The Crispy Secret (Adding Semolina) This is my special tip for extra crispness to dosa batter. Add about 2 to 3 tablespoons of fine semolina (rava/sooji) for every cup of batter. The semolina not only helps thicken a slightly loose batter but also gives the fried shell a wonderful crunch.
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And there you have it! Golden, crispy Poornam Boorelu with a rich, soft chana dal and jaggery filling. Serve them warm with an extra drizzle of ghee on top. The crisp outer shell, the soft sweet interior, and that hint of savory from the dosa batter—it’s pure culinary magic! This shortcut with the ready-made components makes this classic festival sweet accessible any day of the year.
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Tips for a perfect Poornalu:
- Consistency is Key (Poornam): The poornam stuffing must be dry enough to form firm balls. If the mixture is too wet, the balls will disintegrate when fried. If this happens, cook the mixture for a few more minutes until it’s very thick.
- Consistency is Key (Batter): The batter needs to be perfect. If it’s too thin, it won’t coat the ball properly, and the filling will leak. If it’s too thick, the outer layer will be bready and dense.
- Fixing a Thin Batter (Using Semolina/Rava): If your fermented batter is too thin, you can correct the consistency by adding fine semolina (rava) and mixing well. Semolina absorbs excess moisture and helps thicken the batter to the right consistency.
- Oil Temperature: Maintain a steady medium-hot temperature. If the oil is too cool, the boorelu will absorb too much oil and become greasy. If too hot, the coating will brown quickly while the inside remains uncooked/soggy.
- Preventing Sticking: Ensure the poornam balls are completely covered in batter before dropping them into the oil. Dropping the ball near the oil’s surface (not from a great height) helps keep the coating intact
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Poornalu recipe video:
Poornalu recipe card:
Andhra poornalu recipe, a sweet, aromatic stuffing made from cooked Chana Dal and Jaggery, and a classic, deeply loved sweet from the Telugu states of Andhra Pradesh and Telangana, is often made during major festivals and for special occasions like weddings. The crispy secret ingredient for a perfect Poornam Boorelu was semolina(sooji), which absorbs excess moisture and helps thicken the batter to the right consistency.
- Urad dal – 1 cup
- Rice – 1 1/2 cups
- Semolina suji – 3 tablespoons
- salt – 1/4 teaspoon
- Split chickpeas chana dal – 1 cup
- Grated Jaggery – 1 cup
- Ghee – 2 tablespoons
- Oil – 2 cups
- Ghee – 1 tablespoon
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Soak 1 cup of urad dal and 1 1/2 cups of rice for 4 to 6 hours, blend, and ferment for 7 hours.
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Take 5 spoons of fermented dosa batter.
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Add 3 tablespoons of fine semolina (rava/sooji).
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Semolina not only helps thicken a slightly loose batter but also gives the fried shell a wonderful crunch.
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Add 1/4 teaspoon of salt.
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Mix the batter well without lumps, until the semolina is fully incorporated.
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Soak a cup of chana dal for 2 hours, pressure cook for 5 whistles, cool and grind it to a smooth paste without adding any water.
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Add mashed chana dal and grated jaggery. Stir well and cook on a low to medium flame. Continue stirring until all the moisture evaporates and the mixture thickens.
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Allow the mixture to cool slightly. Take 1/2 cup of hana dal halwa.
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Grease your palms with a little ghee and roll the cooled mixture into small, even-sized balls. Set aside.
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Heat a deep kadai or pan with oil for deep frying over medium-high heat. The oil must be hot enough to instantly sizzle the batter, but not so hot that the poornalu burns before the coating is cooked.
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Test the oil by dropping a tiny bead of batter; it should rise to the surface immediately, but not brown too fast.
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Take one Poornam ball and drop it gently into your prepared batter. Using a spoon or your fingers, ensure the ball is fully and evenly coated on all sides.
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Gently lift the ball, letting any major excess batter drip back into the bowl.
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Carefully slide the batter-coated ball into the hot oil.
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Fry in small batches to maintain the oil temperature and prevent overcrowding. Fry the poornalu on medium heat, turning occasionally with a slotted spoon.
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Fry them until they turn a beautiful golden-brown and look crisp on the outside.
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Remove the fried poornalu using a slotted spoon and place them on a plate lined with a paper towel to drain any excess oil.
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Serve the Poornalu warm with a generous drizzle of ghee.
- If your fermented batter is too thin, you can correct the consistency by adding fine semolina (rava) and mixing well. Semolina absorbs excess moisture and helps thicken the batter to the right consistency.
- Maintain a steady medium-hot temperature. If the oil is too cool, the boorelu will absorb too much oil and become greasy. If too hot, the coating will brown quickly while the inside remains uncooked/soggy.
Step-by-step procedure for Poornalu recipe:
Mixing batter for poornalu:
Soak 1 cup of urad dal and 1 1/2 cups of rice for 4 to 6 hours, blend, and ferment for 7 hours.
Take 5 spoons of fermented dosa batter.
Add 3 tablespoons of fine semolina (rava/sooji).
Semolina not only helps thicken a slightly loose batter but also gives the fried shell a wonderful crunch.
Add 1/4 teaspoon of salt.
Mix the batter well without lumps, until the semolina is fully incorporated.
Preparing the Poornam (Sweet Filling):
Soak a cup of chana dal for 2 hours, pressure cook for 5 whistles, cool and grind it to a smooth paste without adding any water.
Add mashed chana dal and grated jaggery. Stir well and cook on a low to medium flame. Continue stirring until all the moisture evaporates and the mixture thickens.
Allow the mixture to cool slightly. Take 1/2 cup of hana dal halwa.
Grease your palms with a little ghee and roll the cooled mixture into small, even-sized balls. Set aside.
The Frying Process:
Heat a deep kadai or pan with oil for deep frying over medium-high heat. The oil must be hot enough to instantly sizzle the batter, but not so hot that the poornalu burns before the coating is cooked.
Test the oil by dropping a tiny bead of batter; it should rise to the surface immediately, but not brown too fast.
Take one Poornam ball and drop it gently into your prepared batter. Using a spoon or your fingers, ensure the ball is fully and evenly coated on all sides.
Gently lift the ball, letting any major excess batter drip back into the bowl.
Carefully slide the batter-coated ball into the hot oil.
Fry in small batches to maintain the oil temperature and prevent overcrowding. Fry the poornalu on medium heat, turning occasionally with a slotted spoon.
Fry them until they turn a beautiful golden-brown and look crisp on the outside.
Remove the fried poornalu using a slotted spoon and place them on a plate lined with a paper towel to drain any excess oil.
Serve the Poornalu warm with a generous drizzle of ghee.
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