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A classic Andhra sweet featuring a soft, sweet filling of chana dal and jaggery, encased in a crispy, golden-fried rice batter shell. A festive favorite for Ugadi and other celebrations.
For 5 servings
Prepare the Batter
Cook the Poornam (Filling)
A classic Andhra sweet featuring a soft, sweet filling of chana dal and jaggery, encased in a crispy, golden-fried rice batter shell. A festive favorite for Ugadi and other celebrations.
This andhra recipe takes 75 minutes to prepare and yields 5 servings. At 634.41 calories per serving with 15.58g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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Shape and Fry the Boorelu
Serve
Replace chana dal with an equal amount of moong dal or toor dal for a different flavor and texture. The cooking process remains the same.
For a different flavor profile, you can use a mix of jaggery and sugar, or substitute with coconut sugar or date paste. Adjust the quantity based on sweetness.
For a non-fermented version, you can make a batter using 1 cup of besan (gram flour), 1/4 cup of rice flour, a pinch of turmeric, and water to form a thick batter. This version is known as Sukhiyan in Kerala.
Add a pinch of edible camphor (pacha karpooram) or a pinch of nutmeg powder to the poornam filling for a more traditional and aromatic flavor.
The primary ingredient in the filling is chana dal, a legume that is an excellent source of plant-based protein, essential for muscle repair and overall body function.
The rice batter and chana dal provide complex carbohydrates, which offer sustained energy release, making it a filling and energizing snack.
Jaggery, an unrefined sugar, retains more minerals like iron, magnesium, and potassium compared to white sugar, contributing to the overall nutritional value of the sweet.
This usually happens for two reasons: 1) The poornam (filling) was too moist, causing steam to build up and break the shell. 2) The batter coating was too thin or had gaps, allowing the filling to leak out. Ensure your filling is thick and dry, and the batter provides a complete, even coating.
Let them cool completely and store them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. Reheat them in an air fryer or a pan to regain some crispiness.
While traditional boorelu requires fermented batter for its characteristic taste and texture, you can make a quick version. Use a batter made from besan (gram flour) and rice flour, as mentioned in the variations. Alternatively, you can use leftover idli or dosa batter.
Poornam Boorelu is a traditional sweet and should be considered an indulgent treat. While it contains protein and fiber from chana dal and minerals from jaggery, it is also deep-fried and high in carbohydrates and calories. It's best enjoyed in moderation during festive occasions.
A serving of 4 Poornam Boorelu contains approximately 350-450 calories, depending on the size and amount of oil absorbed. The calories come primarily from the dal, jaggery, rice, and frying oil.
Baking or air-frying is not recommended for this recipe as the liquid batter will not hold its shape. The traditional crispy texture is achieved only through deep-frying, which instantly cooks and sets the outer shell.
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