While I like Bobbattu (Obbattu/Puran Poli), I love Poornam Boorelu or Poornalu. This is a deep fried sweet that is unique to Andhra Pradesh. It is made with Poornam, the same filling used for Bobbattu. The Poornam is shaped into balls and dipped in a Udad Dal + Rice batter and then deep fried.
Crisp and savoury on the outside, soft and sweet on the outside, perfectly made Poornam Boorelu just melt in your mouth. I always save some Poornam while making Puran Poli to make Poornam Boorelu.
Truth be told, I guess I like Poornam Boorelu better than Bobbattlu, because it is the taste of Poornam I love. When I was a child, Amma would always save a small portion of Poornam for me to enjoy!
I alternate between Poornam Boorelu and Bobbattlu for various festivals. This time for Ugadi, I made both!
How to Make Poornam Boorelu or Poornalu
- Chana Dal – 1 Cup
- Grated Jaggery or Sugar – 1 Cup
- Cardamom Powder – 1/2 tsp
- Grated Coconut – 1/2 Cup
- Udad dal – 3/4 Cups
- Rice – 2 tbsp
- Oil for deep-frying – 1.5 Cups
- Salt – 1/4 tsp
- Ghee – 1 tbsp
To make Poornam/Puran:
- Pressure cook Chana Dal with 1.5 Cups of Water for 3 whistles.
- Drain the dal completely for about 1 hour. There should be no water.
- When the dal is drained of water, grind it along with grated jaggery/sugar and cardamom powder.
- In a heavy bottomed vessel, heat the ghee and the Chana dal paste to it.
- Over medium heat, cook the paste while stirring constantly.
- Cook the paste till:
- it is transparent and golden brown.
- the excess water has evaporated.
- Set aside to cool completely.
You will know the Poornam is ready when it starts to form a crust at the bottom. 🙂
To make the dough:
- Soak Udad dal and rice in water for about 4 hours.
- Drain the water completely.
- With a little water, grind into a thick batter.
- Add salt to the mix.
To make Poornam Boorelu:
- Make 1.5″ balls of the Poornam.
- Heat oil till it is hot.
- Dip Poornam balls in the batter.
- Ensure the Poornam is completely covered.
- Gently drop into hot oil.
- Fry the Poornam Boorelu till golden brown.
- Using a slotted spoon, lift the Boorelu out of oil.
- Let the oil drain completely.
- Store the Poornam an air-tight container. You can store them at room temperature for 2 days. If you intend to store them for longer, refrigerate the Poornam Boorelu.
- The Udad dal batter should be thicker than a dosa batter, but slightly thinner than Idli batter. I hope that is clear. :-).
- If the batter is thin, the Poornam Boorelu will disintegrate. 🙁
- Fry the Poornam Boorelu in hot oil, otherwise the batter will absorb a lot oil.
- To test if the oil is hot enough, drop a few drops of the batter in it. The batter drops should immediately rise to the top and sizzle.