poornam boorelu recipe

Poornam Boorelu Recipe

Poornam Boorelu or Poornalu is a tasty Andhra festival recipe made with Chana Dal, Jaggery filling coated with the Urad Dal batter and deep-fried on oil.

Course Dessert, Snack
Cuisine Andhra, Indian, Telangana
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Author BINDU


For Soaking

  • 1/2 cup urad dal/peeled black gram
  • 3/4 cup rice
  • water for soaking

For Batter

  • soaked urad dal and rice
  • 1/2 Tsp salt
  • 1/2 to 1/3 cup water
  • 2 tbsp maida/all purpose flour(optional)
  • 1/4 Tsp cooking soda

For the Filling Stuff

  • 1 cup or 200 grams Chanadal/split Bengal gram
  • 1 cup jaggery + 1/2 cup or 60 grams(if using dry nuts)
  • 1/2 Tsp cardamom powder
  • 2 to 3 tbsp ghee/clarified butter
  • 3 cups or 750 ml water
  • 10 almonds
  • 10 cashew nuts
  • 10 pistachios
  • 2 tbsp peanuts
  • 1/4 cup grated coconut/desiccated coconut


  • oil for deep-frying


Soaking and grinding Urad Dal

  1. soak urad dal/peeled black gram and rice overnight or 4 to 6 hours.
  2. rinse for 2-3 times.
  3. put the soaked dal in a grinding jar, add water just up to the level of dal and grind until smooth.
  4. the batter should be in hard consistency like vada batter.the batter should be neither very hard like vada batter nor should be too runny like dosa batter.It should be in semi pouring consistency.

  5. add cooking soda and maida to the batter and mix well.keep aside.

Boiling Chana Dal

  1. rinse chana dal for 2 to 3 times.
  2. pour 3 cups of water.(use the same cup that's used to take the Dal)
  3. bring it to a boil.
  4. the chana dal should be cooked perfectly but should still retain the shape when pressed with fingers.(do not cook until the dal turns mushy)
  5. turn off the flame and strain out the water.let it cool down.

Preparing the Filling stuff

  1. dry roast the peanuts, almonds, cashew nuts, pistachios and make them into a powder.
  2. grind the boiled chana dal into a powder and keep aside.
  3. heat a pan, add ground dal, grated jaggery, nuts powder and desiccated coconut.
  4. mix well and until the jaggery melts.
  5. when the jaggery starts to melt keep mixing continuously until it turns into halwa consistency.
  6. add a little ghee, cardamom powder, mix well and turn off the flame.
  7. let it cool down for 5 minutes.


  1. divide the filling stuff into equal proportions and make into round balls.
  2. put the balls in the urad dal&rice batter.
  3. coat them with the batter with a spoon properly.
  4. make sure that all the stuff is fully covered with batter on all sides.


  1. heat oil for deep-frying.
  2. when the oil is hot, drop the coated balls into the oil carefully.
  3. flip them to all sides frying evenly until they turn into nice golden brown color.
  4. take them on to a paper towel and keep aside.

Recipe Notes

Cut Poornam into half and add a little ghee before tastes really amazing.