Loading...
A classic Andhra sweet featuring a soft, sweet filling of chana dal and jaggery, coated in a crispy rice batter and deep-fried to golden perfection. A festive favorite for Ugadi and other celebrations.
Prepare and Ferment the Batter
Cook the Filling (Poornam)
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
A classic Andhra sweet featuring a soft, sweet filling of chana dal and jaggery, coated in a crispy rice batter and deep-fried to golden perfection. A festive favorite for Ugadi and other celebrations.
This andhra recipe takes 55 minutes to prepare and yields 6 servings. At 416.79 calories per serving with 11.74g of protein, it's a moderately challenging recipe perfect for dessert or snack.
Shape the Poornam Balls
Fry the Poornalu
Serve
For a richer flavor, add 2 tablespoons of chopped cashews and raisins to the poornam mixture along with the cardamom powder.
You can make the filling with moong dal instead of chana dal for a lighter texture and different taste.
For a quicker version, you can use a batter made from 1 cup of besan (gram flour), a pinch of turmeric, a pinch of salt, and water to make a thick, flowing batter. This version is called Sukhiyan in Kerala.
The combination of chana dal and urad dal provides a good amount of plant-based protein, which is essential for muscle repair and overall body function.
Jaggery, an unrefined sugar, is a better alternative to white sugar as it retains minerals like iron, magnesium, and potassium, which are beneficial for health.
The complex carbohydrates from rice and lentils, combined with fats and sugars, offer a significant energy boost, making it a traditional festive treat.
This usually happens for two reasons: either the batter was too thin and didn't coat the filling properly, or the filling had too much moisture. Ensure your batter is thick and the chana dal is well-drained.
One serving of Poornalu, which is typically 3 pieces, contains approximately 520 calories. This can vary based on the amount of oil absorbed during frying and the exact quantities of jaggery used.
Poornalu is a traditional sweet and should be considered an indulgent treat. While it contains protein from dal and minerals from jaggery, it is also high in calories and sugar, and it's deep-fried. It's best enjoyed in moderation during festive occasions.
While traditional Poornalu gets its characteristic taste and texture from fermented batter, you can make an instant version. Use a thick batter made from besan (gram flour) or all-purpose flour. However, the authentic flavor will be different.
Store Poornalu in an airtight container at room temperature. They will stay fresh for up to 2-3 days. They tend to lose their crispiness over time.
Baking or air-frying is not recommended for this recipe. The liquid batter needs to be cooked quickly in hot oil to set and become crisp. Attempting to bake or air-fry it will likely result in a messy and unsatisfactory outcome.