Saturday, October 17, 2015

Poornam Boorelu Recipe / Traditional Poornam Boorelu Recipe | Andhra famous poornam boorelu recipe | పూర్ణం బూరెలు తయారీ | పూర్ణాలు

Poornam Boorelu is a Famous and Traditional South Indian dish. We make this dish on any festive or special occasions, especially during dasara and sankranthi this dish is prepared at every house of south India.

This dish is easy to prepare but it takes little time for pre procedure and it comes out very nice and tasty. This is awesome recipe.

Hope everyone remember their childhood sweet memories by celebrating festivals with new clothes, preparing sweets and having fun with family & friends...:)

Author: Nagaharisha
Recipe Type: Dessert | Sweet | Snack
Cuisine: South Indian
Serves: 16 boorelu

Ingredients for poornam boorelu:

  • Chana Dal / Bengal Gram / Senaga Pappu - 1 Cup
  • Jaggery / Bellam - 1 Cup (Shredded) or Sugar - 1 Cup
  • Sugar - 2 tsps
  • Cardamom Pods - 3
  • Nutmeg powder (Shredded) - Pinch (optional)
  • Urad Dal / Mina pappu - 1 Cup
  • Rice - 2 Cups
  • Salt - To Taste
  • Oil - To deep fry

Procedure for Poornam Boorelu:

  • Wash Urad dal and rice well in water and soak with enough water for 5 to 6 hours.
  • Drain out all the water and grind into thick dosa batter consistency by adding very little amount of water. Make sure the batter should not be runny. Add enough amount of salt and Ferment batter for 5 to 6 hours. set aside.
  • Grind sugar and cardamom pods into fine powder. set aside.
  • Wash and Soak Chana Dal in 1 and 1/4 Cup of water for at least 2 hours.
  • Pressure cook Soaked chana dal, after cooking chana dal when you press the chana dal with your fingers it should mash very easily.If any excess water remaining in the chana dal drain out all the water.
  • Blend chana dal in mixie jar or using potato masher. (do not add any water).
  • Turn on the stove and take a heavy bottom pan, add blended chana dal, shredded jaggery or sugar. mix it well
  • Jaggery makes dal watery once it starts cooking, cook until jaggery melt and chana dal becomes nice and thick paste on a medium flame. Stir it continuously while cooking, to prevent sticking at the bottom because chana dal tends to stick at the bottom.
  • Now add cardamom powder, nutmeg powder and mix it well. turn off the flame and let allow it cool down completely. Set aside.
  • Now take the sweet poornam or puran and make into small round shaped balls. As shown in the video.
  • Heat oil in a heavy bottom pan to deep fry on a medium flame.
  • Once the oil is nice and hot, dip shaped poornam balls into the batter one by one. Coat poornam or puran evenly with the batter and slowly drop in the hot oil. As shown in the video.
  • While frying this poornam boorelu, do not put the ladle immediately wait for few seconds, then stir gently for even frying. Don't be harsh the poornam may come out and mess up the oil.
  • Fry until golden colour and crunchy. Transfer fried poornam boorelu to the other plate by using slotted ladle. Do the remaining in the same process. do not overcrowd the pan and fry in small batches until it is done.
  • Serve it warm.


  • You can even add 1/2 cup shredded coconut while adding cardamom powder to pooram or puran. According to your taste.
  • You can even add ghee 1 tsp while adding cardamom powder to poornam. According to your taste.(optional)
  • You can even store poornam boorelu in airtight container for 3 to 4 days in refrigerator. before refrigerating let it cool down completely.
  • If the batter is runny don't be panic. add rice flour or all-purpose flour little bit and make into thick batter.
Thank you for watching this video and if you find this post is useful for you. Please Comment or thumbs up or share it to your friends.  For more such yummy, healthy and tasty recipes, do subscribe to my youtube channel Nagaharisha Indian Food Recipes. It's free...:)

No comments:

Post a Comment