Andhra Pradesh
Poornam boorelu
Sweet dal balls in a crisp batter coat. Break one open and pour in ghee. That is the rule.
80 minTime
8 gProtein each
mildSpice
5hPlan ahead. Soak for 5 hours first; the 80 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original388kcal
8 gprotein
5 gfibre
80minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Soak the urad dal and rice together for 5 hours, then grind to a thick, smooth batter with a pinch of salt and very little water.
- 2Pressure cook the chana dal with water for 2 whistles and let the pressure release naturally. Drain well.
- 3Cook the dal with jaggery in a heavy pan on low, stirring, until thick. Add cardamom, cool and grind without water to a smooth paste.
- 4Roll the filling into lemon sized balls.
- 5Heat the oil on medium. Dip each ball in the batter to coat it fully and slide into the oil. Fry a few at a time, turning, until golden and crisp.
- 6Drain and serve warm. Break a hole in the top and pour in a spoon of ghee.
Serve it like this
Serve two warm boorelu in a small plate, each broken open with ghee poured inside.
