Wednesday, August 27, 2014


Poornam boorelu or poornalu are a popular delicacy in andhra cuisine which is commonly prepared during festivals, wedding and other special occasions.These are called as sukhiyan in malayalam , suyam, suzhiyan or sugunta in other parts of the neighboring states. These are prepared for vinyaka Chavithi in almost every home in Andhra and Telangana

240 ml measuring cup used
  • 1 cup of channa dal / senagapappu
  • 1¾ cups of water
  • 1½ cup grated jaggery  or sugar
  • 2 tbsps. fresh coconut (optional)
  • ¼ tsp green cardamom powder
  • ¾ cup urad dal
  • 1¼ cup raw rice
  • Pinch of salt
  • Oil for deep frying
  1. Wash and Soak seperately urad dal and rice in water for 4 to 5 hours
  2. To a large bowl, add grated jaggery and 45 ml of water (about 3 tbsps). Melt jaggery by placing this bowl on a low flame or microwave for 1.5 minutes. keep this aside.
  3. Cook channa dal with water until just cooked. Do not overcook and make mushy. The dal must still hold shape and when mashed it must turn soft. Drain off the dal in a colander.
  4. Mash or blend the dal to smooth in a blender.
  5. If using sugar, add it to the mashed dal. If using jaggery , filter the prepared syrup to the mashed dal. Discard the debris. Mix them well. Add fresh coconut and cardamom powder.
  6. Cook till the water evaporates completely and the dal looks dry and comes together like a mass.
  7. When it cools down, make 14 to 16 equal sized balls
  8. Drain the rice in a colander. There must be no dripping water.
  9. Add urad dal, little salt and little water to a blender,blend till frothy or smooth. Adding too much water will make the batter runny, so use as needed only
  10. Add rice to the batter and repeat blending. Keep the batter slightly coarse , this helps the outer covering to turn crusty. The consistency should be like thick dosa batter
  11. Heat Oil for deep frying till hot, drop one ball each time to the batter, take a tablespoon and coat it well and swipe off the excess drippings and drop it in the oil.
  12. Fry till golden.Fry them in batches till you finish off all the balls.
  13. Repeat frying for a min or two for extra crust.
  14. You can make punugulu with the left over batter.

Notes :

In case your batter becomes runny, you can save it by mixing little rice flour to the batter and bring it to the right consistency. rice flour must be at room temperature. This will make the outer covering slightly hard based on how much flour is used.

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