Boorelu Recipe

Boorelu is such a special South Indian delicacy that you would never find it anywhere else. Poornam Boorelu, or Poornalu, are delicious fried balls made out of soft jaggery and chana dal filling and coated with a crisp outer coating made of urad dal and rice batter. The end product is a delicious and crispy fritter that melts in your mouth with overwhelming sweetness. This easy Boorelu recipe will transport you to the South India with its vibrant and beautiful flavors.

Poornam Boorelu is a popular South Indian delicacy from Andhra cuisine. It is a common sweet popular during the festive season, especially in the states of Telangana, Andhra Pradesh, and Karnataka. People typically prepare them in big batches during the festivals like Makar Sankranti – the festival of harvest, Navratri Durga, Varalakshmi Vratam and weddings etc. It is also prepared to serve as a naivedyam for deities during puja. Poornam Boorelu is made in large batches and often distributed among friends, family, and neighbors. So let me share this short and easy Booleru recipe today, which you can use to impress your friends and family during the festive season. 

Ingredients for Boorelu Recipe

Batter Ingredients

Rice forms the base of the boorelu batter. It contributes to the texture of the dish, providing a soft and slightly chewy interior once. Urad dal adds texture to the boorelu. When ground into a fine paste and mixed with rice, it helps create a smooth sticky batter. It also enhances the overall taste of the dish, adding a subtle nutty flavor.

Chana dal

Chana dal not only adds texture to the boorelu but also contributes to its flavor. It provides a slight crunch to the dish, giving it a pleasant contrast. Chana dal has a slightly sweet and earthy flavor that compliments the other ingredients.

Jaggery powder

Jaggery powder is a natural sweetener in the boorelu batter. It adds a rich, caramel-like flavor, enhancing the overall sweetness of the dish. The aroma of jaggery also adds depth to the boorelu.

Cardamom powder

Cardamom powder is a fragrant spice that adds a distinct and pleasant aroma to the boorelu. It has a warm and slightly citrusy flavor, which complements the sweetness of jaggery and adds a subtle hint of freshness to the dish.

Ghee

Ghee, or clarified butter, helps frying the boorelu. It not only provides a rich and buttery flavor but also contributes to the texture by making the outer layer crispy. The aroma of ghee enhances the overall taste of the dish.

Salt

Salt is a crucial ingredient that balances the flavors of the boorelu. It enhances the overall taste and brings out the natural sweetness of other ingredients. Salt also helps in fermentation, making the batter light and fluffy.

Baking soda

Baking soda is a leavening agent used in the boorelu batter. It helps make the boorelu fluffy and light by creating air pockets. It contributes to the texture, making the boorelu soft and spongy.

Step by Step Instructions For Boorelu Recipe

Firstly, wash 1 cup of rice and 1/2 cup of urad dal separately. Soak them in water for 4 hours.

After 4 hours, drain the water from the rice and urad dal. Next, grind them into a smooth paste, adding a little water as needed. Cover the paste and set it aside for 2 hours to ferment.

Meanwhile, wash 1 cup of chana dal and soak it in water for 2 hours.

After 2 hours, drain the water from the chana dal. Cook it in a pressure cooker or a pot with 2 cups of water until the dal becomes soft and easily mashable.

Once cooked, mash the chana dal into a smooth paste. Then, add 1 cup of jaggery powder to the dal paste and cook it over medium heat until the jaggery melts and blends well with the dal.

Now, add 1/2 tsp of cardamom powder and 1 tbsp of ghee to the dal-jaggery mixture. Mix everything thoroughly.

Spread the dal mixture onto a plate or tray to cool and dry.

Once it dries, shape the mixture into lemon-sized balls and set them aside.

After 2 hours a slight amount of fermentation has taken place. Check the rice and dal mixture. Next, add 1 teaspoon of salt and a pinch of baking soda to the batter. Mix well until the batter becomes fluffy.

In a separate deep frying pan or pot, heat oil. Dip each chana dal ball into the rice and dal batter, ensuring to coat it fully.

Carefully drop the coated dal balls into the hot oil and fry them until they turn golden brown and crisp. Fry them in batches to avoid overcrowding the pan.

Once the boorelu is cooked to perfection, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain the excess oil.

Repeat the frying process for the remaining chana dal balls, dipping them into the batter and frying until golden and crisp.

Finally, your boorelu is ready! Serve them warm as a delicious sweet treat.

Serving Suggestions

To serve the Boorelu Recipe, there are several delightful options. Firstly, serve the freshly fried boorelu while they are still warm, making them an irresistible sweet snack or dessert. Additionally, you can pair them with a cup of hot masala chai or a refreshing cup of filter coffee, creating a perfect combination. For an extra touch of sweetness, sprinkle some powdered sugar or powdered jaggery on top of the boorelu before serving. To create an appealing presentation, arrange the boorelu on a festive platter alongside other traditional Indian sweets such as gulab jamun, jalebi, or coconut burfi. Moreover, you can enjoy them as part of a traditional South Indian meal, like dal fry, poriyal, parippu vada, unni appam, dosas, and rice dishes. During special occasions, showcase the boorelu on a decorative platter or tray, capturing the essence of the festivities. 

Storage Suggestions

To store the Boorelu Recipe and maintain its freshness, follow these simple steps. First, allow the fried boorelu to cool completely. Next, transfer them to an airtight container or a zip-top bag, arranging in a single layer or separating them with parchment paper to prevent sticking. Once arranged, tightly seal the container to protect the boorelu from air exposure, which can cause them to lose their crispness. Store the container in a cool and dry place, away from direct sunlight and moisture. Additionally, it is advisable to consume the boorelu within 2 to 3 days for the best taste and texture. Before serving any leftover boorelu, you can reheat them slightly in a preheated oven or microwave to regain their warmth and crispiness. Remember to inspect the stored boorelu for any signs of spoilage or changes in texture before consumption.

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