Boorelu



It’s festival time! Sankranti, our most auspicious harvest festival is just around the corner – time for indulgence, good food, new clothes and lot of fanfare. Preparation for Sankranti, begins weeks in advance at my grandmother’s (ammamma) home and is always centered around fun and traditional festive foods. Sankranti evokes memories of the warmth and tantalizing aroma of food being cooked in ammamma’s kitchen that would perk up our palates and endless rounds of hot-piping sweets and savories would disappear as soon as they were cooked, much before lunch time..:).

Purnam Boorelu - Undrallu, traditional Andhra sweet

Boorelu, one of the most popular sweets prepared in the homes of Andhras, symbolic of joy and festivity, completely embodies the idea of a traditional Andhra sweet to the hilt.

Borellu poornam (balls) ready to be dipped in rice flour batter before being deep fried

This perennial favorite is a deep-fried sweet ball, the filling of which is prepared from bengal gram, jaggery or sugar, coconut and cardamom powder being the flavor enhancer, which is dipped in a batter made from black gram dal and rice and deep-fried to a golden brown color. Here’s how to make these delicious treats with a golden hue and redolent with cardamom flavor to indulge yourself this festive season.

Booralu batter to dip the purnam before deep frying in oil

Boorelu Recipe

Prep & Cooking: 1 hour, Soaking: 4 hours

Makes approx 25 boorelu

Cuisine: Andhra

.

Ingredients:

1/2 cup cup black gram dal/urad dal/minappappu

1 cup rice

1 cup bengal gram/channa dal/sengapappu

1 cup sugar or 1 cup grated jaggery (adjust according to your choice)

1/4 cup fresh grated coconut (optional)

3/4 tsp cardamom powder

salt to taste

oil for deep frying

1 Drain water from the black gram dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.

2 Cook bengal gram with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add jaggery or sugar to the dal and use a masher to mash them together till it blends well.

3Take a heavy-bottomed vessel and add the ground dal paste and cook till it appears like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.

4 Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.

5Heat enough oil in a wide heavy bottomed vessel for deep frying the balls. Dip each ball in the batter and let it coat evenly and place in the oil and deep fry till golden brown and crunchy. You can deep fry a batch of four to five balls depending on the size of the vessel.

6Serve warm. Store in an air tight container as they last for at least two days.

Borellu

Note:

Alternately, you can cook the jaggery or sugar till it melts and then add the mashed dal to the syrup and cook it till it forms a thick paste. Ensure that the rice-dal batter is thick so that it coats the balls evenly and holds shape. The batter should not be runny. Just before eating, make a small hole on top and fill it with a little ghee or melted butter. Its purely optional though. You can use the left over batter to make savory balls by adding a little more salt, cumin seeds and green chilli paste. Deep fry these savory balls till golden brown.

Boorelu

  • Prep time:
  • Cook time:
  • Serves:

Main Ingredients:

  1. chana dal
  2. jaggery

By

Published:


It’s festival time! Sankranti, our most auspicious harvest festival is just around the corner – time for indulgence, good food, new clothes and lot of fanfare. Preparation for Sankranti, begins weeks in advance at...

Sailu

I'm a food blogger, food photographer and organic gardener based out of India. I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I love to try out various cuisines and perfect my cooking skills. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. Say hello and join me on Pinterest, Google Plus, Twitter, Instagram and Facebook.

You may also like...

50 Responses

  1. Asha says:

    Thanks for reminding me of Sankranti! I had no clue!Love this sweet,never made it before.I will make something for the family too.Thanks Sailu.

  2. Prreetii says:

    Brought back nostalgic memories of Sankranti and home…Thanks Sailu for the recipe…

  3. Gangadhar says:

    wow..amazing, Sailu..
    First time here through google search on andhra food!!
    It’s so nice to meet an Andhra blogger like me..
    And I promise this’s not my last visit!!
    Nice work here..thank you. :)

  4. krithika says:

    Happy new year Sailu. This is a great recipe. Thanks for sharing

  5. Vini K says:

    Hi Sailu, booralu chaala bavunnayi..typical festival sweet, and the plate lined with banana leaf makes it look so nice and traditional!

  6. Sury says:

    Great recipe as always, Sailu. Dropping by to wish you and your family a very happy 2007! Always a joy to visit your site. :-)

  7. Pavani says:

    Delicious looking boorelu Sailu. The last time I made them, my purnam was too watery and I ended up with pakodi looking sweet. I would love to try them again for Sankranthi.. Thanks for the recipe.

  8. Madhavi says:

    Hi Sailu,

    Boorelu are my all time favourites. Its been a while i made them.
    They look delicious…

    Happy Sankranthi.

    Madhavi.

  9. Gangadhar says:

    Sailu,

    Gud to see you on my blog..thanks for your compliments. And you’ve got a great going here,indeed..I’ll definitely look for more and more works from you..It’s just like a feast for a food lover like me.

    Me,from Kakinada..and my maternal grand parents’re from vizag!!
    btw you’re blog rolled..

    And Happy Sankranthi! :)
    My best wishes to you and to your family..

  10. viji says:

    Dear Sailaja, Very nice presentation. We have one sweet like this called sooyam in tamil. A good combination of sweet and batter. Tks for sharing. Viji

  11. Mythili says:

    Sailu,
    Save all those great snacks for me too. I will be visiting Vizag this time when I come to India (planning this March)

    Awesome presentation.

    Cheers,
    Mythili

  12. Wish u and ur family a very very happy new year!! ur recipes are very good and like them all, to eat as well as to cook. I generally make boorelu for vinyayaka chavathi. Thanks for sharing them.

  13. swapna says:

    hai sailu..
    me first time here..u have done a wonderful job..looks great..
    liked it..
    and poornam boorelu are mouthwatering….happy sankranti…

  14. suresh says:

    aren’t they called poornaalu…

    They also go by the name ‘purnam boorelu’ in certain parts of Andhra.

  15. Menu Today says:

    Hi Sailu,

    We call this sweet as suyyam and your black eye bean vada looks nice, Thanks for sharing. Happy New Year and Sankaranthi

  16. Usha says:

    Hi Sailu,
    Awesome pictures!
    Should the batter be fermented over night just like dosa batter?

    No, Usha, you don’t need to ferment the batter.

  17. sujata says:

    thanks sailaja garu.manchi vantakalani andisthunnaduku. meeku mee family members andhariki sankranthi subhakanshalu

  18. Shilpa says:

    Boorelu is a new dish for me. However, the filling is similar to the holige or obbattu or pooran poli filling. I am planning to prepare this for Sankranti. Will keep you posted on how it turns out. Thanks for sharing your traditional recipes.

  19. Linda says:

    Hi Sailu.. I will attempt another comment though it seems lately mine don’t get through here — I hope at least you can see it! Wishing you all the best for the New Year :)

    Linda

  20. Uma says:

    Dear Sailu, I just wanted to add, my MIL makes the same, but instead of making fresh batter, she gets milled one cup udid dal with two or two and a half cups rice. This powder with just enough water she makes into a dosa-like batter (like the batter of besan for bhajjis) and leaves for about 15-20 mins before using, the boorelu tastes just as good – even traditional experts cant tell the difference. the rest of the powder is then used later to make ‘jantikalu’ (a kind of sev). this saves time (soaking and grinding), expecially when you meed to make them before you sit for puja, and before the kids get up!
    nice pics, all the best, uma

  21. Gouri says:

    Hey Sailu, thanx for the recipe. I made poornam boorelu yesterday for varalakshmi vratam and they were a real hit!!

  22. Deepa says:

    Sorry, how long do the black gram dal and rice need to be soaked in water for?

  23. Janaki says:

    Hi Sailu,
    I tried making the boorelu this evening, it was just awesome.I used jaggery (1 1/2 cups instead of 1) . I sent them across to a telugu friend of mine and she gave me 100/100. So you get a 100 for this recipe.

  24. jyothi says:

    hi sailu,

    all ur recipes r too good and i like ur way of presentation a lot.
    nice site for recipes … can i tell u some other new recipies which u can keep in the site… if yes please mail me…. ok byeeeeeeeeee

  25. YASODA says:

    Dear Sailu,
    really…very very interesting. whenever i made boorelu i found the outer part the topu one very hard. it is not soft. please help me.i dont belong to eastern part of a.p.i am from anantapur dist where we dont make this.i used rice and dal in 2:1 ratio only. please solve my problem.

  26. jeeshitha says:

    dear sailu,i loved the boorelu.they were so soft and wondreful.thank you.bye.

  27. sree says:

    Hi,
    Sailu garu, I am not able to get boorelu properly even though I followed your recipe.
    I used 1:2 ratio dhall and rice. I used sonamasuri rice. I could make nice poornam but the bater is not perfect i think. when i dipped poornam in the bater and put in hot oil it is breaking. can u give me some suggestion please?

  28. Aparna says:

    Tried this recipe for the first time today and they came out great! Loved boorelu as a kid and glad to be able to make them for my kid now. Though, she doesn’t have a sweet tooth and will not eat them, so I guess I’m making them for myself :)

  29. Sirisha says:

    You are doing a fabulous job!!!
    Kudos to you and to the blog. It saved me so much time and I love the pics for every recipe. The output comes out similar too.

    Keep the good work going!!

  30. Mrudula says:

    Hi Sailu,

    U do awesome work.. U r not just constrained to one type of food… ur everywhere… My 2 year daughter loves juicy sweets like jalebi/jangery/rasgulla etc… I am waiting for recipes from u on such sweets because I am 100% confident to try ur recipe… Please do post some when u get a chance..

    Thank u in advance..
    Mrudula.

  31. Jaya says:

    Sailu garu,
    Great site and great recipes. You are a saviour for novices like us. Please keep the good work going. Love the pics of poornam boorelu…my sister once suggested that we could make these boorelu in the ponganala gunta penam instead of deep frying it. We just have to dip the poornam in the batter and put into the gunta penam. I tried that once and it came out very well. You could try this too with equally great results.

  32. Meenakshi says:

    Dear Sailu, I absolutely love your blog…. you are so talented and inspiring. Thank you so much for sharing your yummmy world with us. With my sweet tooth, I am definitely going to try this one out.

  33. Meenakshi says:

    Sorry about the typo… that was onestopeats.wordpress.com
    Heheheheheheh! I better know my own blog’s address. :p

  34. Mrs Sreelatha says:

    Hello Sailu gaaru… your cooking blog is very helpful for people like me looking for homely food here in US, thankyou !! your blog is very well organised and presentation is just great. your blog has become a regular visit for me when ever i think of andhra cooking. thanks again for your wonderful efforts.

  35. Priyanka says:

    Hi Sailu,

    Love,love, love your website! I frequently refer to your recipes for the typical andhra vantalu:)! Believe me when I say that my whole family enjoys your recipes!
    My mom makes these booris with pesalu (green gram dal) & leaves out the coconut usually in combination with mukkalu pulusu. Sigh! Thinking about it makes my mouth water! Anyways will try your version too & will try to post the ensuing results!

  36. ranga says:

    Thank you sailu excellent presentation.i like boorelu.

  37. sanju says:

    Hello Sailu ,
    Very nice recipe..and very nice Blog .. I tried this recipe for the first time today and they came out excellent ! and also tried Guttivankaya with Poppy Seeds ..It was very nice..thanks for sharing..u really rocks ..Keep Going..

    bye.

  38. contact Email says:

    sailu,
    i tried the recipe, i think i did something wrong as my outershell was hard. i took 1 cup sona masoori to 1/2 cup whole urad dal. soaked it for 10 hrs grinded to a smooth paste, added salt & used it. What do u think might be wrong ? There was more rice ?

    • Anonymous says:

      You can reduce rice by 2-3 tbsps the next time you make it. The ration is usually 1:2 (1 cup urad dal and 2 cups rice). Rice can be slightly reduced.

    • Anonymous says:

      You can reduce rice by 2-3 tbsps the next time you make it. The ration is usually 1:2 (1 cup urad dal and 2 cups rice). Rice can be slightly reduced.

    • Anonymous says:

      You can reduce rice by 2-3 tbsps the next time you make it. The ration is usually 1:2 (1 cup urad dal and 2 cups rice). Rice can be slightly reduced.

    • Anonymous says:

      You can reduce rice by 2-3 tbsps the next time you make it. The ration is usually 1:2 (1 cup urad dal and 2 cups rice). Rice can be slightly reduced.

    • Anonymous says:

      You can reduce rice by 2-3 tbsps the next time you make it. The ration is usually 1:2 (1 cup urad dal and 2 cups rice). Rice can be slightly reduced.

  39. contact Email says:

    sailu,
    i tried the recipe, i think i did something wrong as my outershell was hard. i took 1 cup sona masoori to 1/2 cup whole urad dal. soaked it for 10 hrs grinded to a smooth paste, added salt & used it. What do u think might be wrong ? There was more rice ?

  40. contact Email says:

    sailu,
    i tried the recipe, i think i did something wrong as my outershell was hard. i took 1 cup sona masoori to 1/2 cup whole urad dal. soaked it for 10 hrs grinded to a smooth paste, added salt & used it. What do u think might be wrong ? There was more rice ?

  41. renuka says:

    Hi sailu garu,
    hope ur gud. whnevr i try boorelu..the outer top & down getting little bit burnt can u pls. tell wht cud be the reason? & how to get gud outer colour without any burn mrks….thnk u…

  42. renuka says:

    Hi sailu garu,
    hope ur gud. whnevr i try boorelu..the outer top & down getting little bit burnt can u pls. tell wht cud be the reason? & how to get gud outer colour without any burn mrks….thnk u…

  1. October 1, 2007

    […] methods. Hence I am giving a link for reference. It looks good and should work. Hope that helps ? Boorelu Indian Food & Andhra Recipes from Sailu’s Kitchen L, Kamla __________________ Kamla Finest Posts of IL | Suggestions & Feedback! | Ideal Indian […]

  2. March 12, 2010

    […] Bobbatu, Badam Halwa Atukulu Payasam ~ Rice flakes Kheer Bellam Garelu ~ Jaggery Vadas Boorelu Chandrakantalu Semiya Payasam Kajjikayalu Kobbari Burfi Halwa Boorelu, Gavalu, Besan Laddu […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>