Kobbari Poornam Boorelu Recipe – Coconut Poornalu {Video}

Kobbari Poornalu or Coconut Purnam Burelu – Crispy and delicious South Indian fried fritters stuffed with a sweet coconut filling.

What are coconut poornalu?

It is a delicious South Indian sweet snack usually made during festivals such as Varalakshmi Vratham, Ganesh Chaturthi and Navratri.

Kobbari poornalu or coconut poornam boorelu are a variation of the traditional poornam boorelu where we dip the sweet lentil balls in a rice-lentil batter and deep fry them to get a crispy outer layer.

The coconut filling is a great alternative if you don’t have time to make the traditional lentil / chana dal filling.

Can I prepare the stuffing in advance?

Absolutely, you can prepare in beforehand and store it in the refrigerator.

How long can I store them?

They keep well for 2-3 days in an airtight container.

Serving suggestions:

They can be prepared as naivedyam or prasadam during Indian festivals.

They are best when served warm with a cup of coffee or tea.

Filling variations:

Poppy Seeds – You can add 1-2 teaspoons of roasted poppy seeds to the coconut for a variation.

Moong Dal – You can also make a filling using moong dal instead of coconut. Check my Pesara Poornalu Recipe to know how to make it.

Sooji – If you don’t have much time in hand, use rava kesari or sooji ka halwa.

Few tips:

• The consistency of the batter should be thick (similar to the thick dosa batter).
• If you feel the batter is not thick enough, add a little bit of rice flour to make it thick. But adding the rice flour will make them a bit harder.
• Make sure the coconut balls are fully coated with batter before dropping them into the hot oil. If it is not fully covered with the batter, the stuffing will come out while frying in the oil
• If you are a beginner, use a spoon instead of your fingers to drop it into the oil.
• If you want to make soft poornalu, use equal amounts of urad dal and rice.
• Make sure you use enough oil to deep fry them. Otherwise, they will stick to the bottle of the pan while frying.

Step by step preparation:

• Wash and soak the rice and urad dal overnight or 6 hours.

• Drain water and grind the soaked rice and urad dal to a smooth batter by adding little water.
• The batter should be like a thick dosa batter. If you feel the batter is thin, mix it with some rice flour.
• Add a pinch of salt to the batter and mix well. Keep it aside for an hour.

• To prepare the coconut mixture, combine the coconut and jaggery in a pan.
• Mix and let the jaggery dissolves completely.

• Stir continuously until you get a thick and lumpy mixture.
• Add the cardamom powder and remove the pan from the heat.

• Let it cool completely and make 15 small round balls out of it.
• Heat oil in a pan for deep frying.

• Now dip each coconut stuffing ball into the prepared batter and let it coat evenly.
• Make sure the coconut ball is fully coated with batter.

• Gently drop it in the hot oil and deep fry until golden brown.
• Drain them on paper towels.
• Serve them warm or cold.

You’ll love these recipes:

• Bellam Thalikalu
• Pala Munjalu
• Undrallu
• Javvarisi Payasam
• Bobbatlu
• Kumbilappam
• Aval Payasam
• Sweet Ammini Kozhukattai
• Thengai Poli

How to make kobbari poornam boorelu recipe video below:

Kobbari Poornam Boorelu Recipe

Hari Chandana Ponnaluri

Fried lentil fritters stuffed with a sweet coconut filling. Delicious South Indian sweet snack

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Snack, Sweet

Cuisine Andhra, South Indian

Servings 15

Calories 135 kcal

Ingredients

  

1x2x3x

• ▢ ¼ cup Urad Dal
• ▢ ½ cup Raw Rice
• ▢ 1.5 cups Grated Fresh Coconut
• ▢ ¾ cup Jaggery
• ▢ ¼ tsp Cardamom Powder optional
• ▢ A pinch of Salt
• ▢ Oil for deep frying

Cook ModePrevent your screen from going dark

Instructions

 

• Wash and soak the rice and urad dal overnight or 6 hours.
• Drain water and grind the soaked rice and urad dal to a smooth batter by adding little water.
• The batter should be like a thick dosa batter.
• Add a pinch of salt to the batter and mix well. Keep it aside for an hour.
• Combine the coconut and jaggery in a pan.
• Mix and let the jaggery dissolves completely.
• Stir continuously until you get a thick and lumpy mixture.
• Add the cardamom powder and turn off flame.
• Let the mixture cool completely and make 15 round balls out of it.
• Heat oil in a pan for deep frying.
• Now dip each coconut stuffing ball into the prepared batter and let it coat evenly.
• Make sure the coconut ball is fully coated with batter.
• Gently drop it in the hot oil and deep fry until golden brown.
• Drain them on paper towels.
• Serve them warm or cold.

Video

Notes

The consistency of the batter should be like a thick dosa batter.

Make sure the coconut ball is fully coated with batter else the coconut filling will come out while frying. 

 

Nutrition

Calories: 135kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 3gSodium: 2mgPotassium: 36mgFiber: 1gSugar: 11gVitamin C: 1mgCalcium: 8mgIron: 1mg

Nutrition values are estimates only.

Tried this recipe?Mention @iamharichandana or tag #blendwithspices!