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Poornam Boorelu Recipe

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1 cup chana dal
3 tbsp coconut – grated
1 cup jaggery
11/2 cup rice
3/4 cup urad dal
2 tbsp ghee
4 cups water
1/2 tsp cardamom powder
5 cashew nuts
5 almonds
1/8 tsp salt
21/2 cups oil —for frying

Nutritional information

171 kcal
19 g
24 g
4 g

Poornam Boorelu Recipe

  • Sweet
  • 5 hr 45 mins
  • Medium



Poornam boorelu is a sweet and savory Andhra delicacy. The golden-coloured balls are filled with jaggery and chana dal. They are coated with a batter of rice and urad dal which gives them a unique flavor. They are usually made on festivals like Diwali, Varalakshmi Pooja, Ugadi, and Durga Navratri. They are prepared as a prasad or offering to the Gods during pujas and prayers. Poornam boorelu is known as suyam, sukhiyan, and sugunta in other south Indian states.

Health Benefits

Chana dal has low sodium, low fat, and low hypoglycaemic index. That’s why it is beneficial to diabetic patients. It is also rich in fiber and lowers cholesterol. Urad dal is rich in minerals such as magnesium, folic acid, iron, and calcium. It is also rich in vitamin B and proteins.

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How to make Poornam Boorelu Recipe

  • Prepare batter for coating the balls as follows:
    • Soak rice and urad dal in water for 5 hours.
    • Wash the rice and urad dal and drain out all water.
    • Grind the uraddal with little water until it is smooth.
    • Add rice, salt and a little water to dal mixture and grind into smooth paste.
    • Keep the batter for later use.

Note: Add little water at a time while grinding so that the batter doesn’t become runny.

  • Add 3 cups water to chana dal and cook until soft. Drain out the water from the dal in a sieve.
  • Grind the chana dal into a coarse paste. Heat ghee in a pan. Pour the dal paste into it.
  • Add cardamom powder and grated coconut to the dal paste in the pan. Cook and stir the dal mixture till it is dry. Cool the dal mixture and shape into lemon-sized balls. In a wok, heat oil to deep fry the balls.
  • Coat the balls completely with the batter of urad-dal and rice.
  • Divide the balls into batches for frying.
  • Deep fry the coated balls in the wok until golden in color. Then flipand fry so that it is cooked evenly.


Rice has a rich cultural significance in India. A newly married girl offers rice as the first food to her husband. Also, a baby is first offered rice preparation as first food. Rice was also the secret ingredient used to make ancient Chinese mortar strong enabling the ancient structures to survive for centuries.

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