Purnam boorelu
AI-drafted · awaiting admin review
Balls of sweet chana dal and jaggery dipped in rice and urad batter and fried, served with a spoon of ghee poured inside.
Region: Andhra PradeshOccasion: Varalakshmi Vratam, Ugadi, weddings and other festivalsTime: 1½ hours + 4 hours soakingServes: Makes about 15Vegetarian
Ingredients
- For the filling (purnam): 1 cup chana dal, 1 cup grated jaggery, ½ tsp cardamom powder, 2 tbsp grated coconut (optional)
- For the batter: ½ cup raw rice and ¼ cup urad dal, soaked 4 hours, a pinch of salt
- Oil for deep frying
- Ghee to serve
Method
- Cook the chana dal until soft and drain. Cook with jaggery until thick, add cardamom and coconut, and grind or mash to a smooth paste when cool.
- Shape the filling into lemon-sized balls.
- Grind the soaked rice and urad dal with a little water to a smooth, thick batter. Add salt.
- Dip each ball in the batter so it is fully coated.
- Fry in medium-hot oil until crisp and light golden.
- To serve, break a small hole in the top and pour in a little warm ghee.
History
Purnam means 'filling'. Boorelu are an old festive sweet of Telugu homes.
Significance
Purnam boorelu are offered to Goddess Lakshmi on Varalakshmi Vratam and served at wedding feasts.