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    Home » Festival Recipes » Poornam Boorelu Recipe – How to make Poornalu – Suzhiyam – Step by Step Recipe – Varalakshmi Vratham Naivedyam Recipes

    Last Updated: July 29, 2020 | First Published on: July 25, 2014 by Hari Chandana Ponnaluri

    Poornam Boorelu Recipe – How to make Poornalu – Suzhiyam – Step by Step Recipe – Varalakshmi Vratham Naivedyam Recipes

    964 shares
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    If you are looking for more festival recipes then do check Semiya Payasam, Pala Munjalu, Pulihora, Daddojanam, Paramannam, Bellam Pongali, Chana Dal Payasam, Rava Pulihora and Bobbatlu. 

    And here’s a full list of Varalakshmi Vratham Recipes.
     
    Andhra Poornam Boorelu / Sugeelu / Suzhiyan / Poornalu Recipe
     
    Prep Time: 15 mins    |  Cook time: 45 mins    |  Makes: 28 – 30 

    Author:Hari Chandana P 
    Cuisine: South Indian 
    Recipe type: Dessert 



    Ingredients:

    • ½ cup Urad Dal
    • 1 cup Raw Rice
    • 1.5 cups Chana Dal
    • 2 Cups Jaggery, powdered
    • ½ cup Grated Fresh Coconut
    • ½ tsp Cardamom Powder
    • A pinch of Salt
    • Oil for deep frying
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    Instructions:

    • Wash and soak the urad dal and rice overnight or 6 hours.
    • Drain the water and grind the urad dal and rice to a smooth paste by adding little water

    • It should be like a thick dosa batter.
    • Add a pinch of salt to and mix well.
    • Keep it aside.
    • Wash and pressure cook the chana dal with just enough water to cover the dal. It should be cooked and hold shape. You can also cook the dal in a vessel.
    • Drain all the water completely. Make sure that there is no water.
    • Let it cool.
    • Grind the dal into a powder and set aside.
    • Combine the jaggery and little water in a pan and let the dissolves completely.
    • Add the ground chana dal, cardamom powder and coconut to the melted jaggery.
    • Mix everything until combined.
    • Cool until the mixture thickens.
    • When the mixture becomes like a dough, switch off the flame.
    • Let the mixture cool completely.
    • Divide the mixture into 28 – 30 round shape balls and set aside.
    • Heat enough oil in a pan for deep frying.
    • Then dip the each chana dal ball in the prepared urad dal batter and let it coat evenly.
    • Drop them gently in the hot oil. Deep fry till golden brown color.
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    • Drain them on paper towels and serve.



    You might also like to check these recipes:

    • Modak
    • Undrallu
    • Pineapple Kesari
    • Milk Rava Kesari
    • Rava Kesari
    • Godhuma Rava Payasam
    • Kobbari Payasam
    • Panchamrutham
    • Biyyam Pindi Chegodilu
    964 shares

    Filed Under: Festival Recipes, Prasadam Recipes, sweets, Uncategorized Tagged With: chanadal

    Reader Interactions

    Comments

    1. Alok Vats says

      July 26, 2014 at 8:23 am

      Wow, simply delicious and Yummi 🙂 Awesome…

      Reply
    2. Sireesha Puppala says

      July 27, 2014 at 9:25 pm

      Hey Chandana..

      Poornalu are my favourite since childhood and a must in our house for every festival.I used to sit along with my nanamma(granma) near katley poyyi(outdoor mud stove) and snatch the channa dal balls while she sits busy frying the poornalu..your post made my childhood memories unfolded now…

      Btw the step by step illustration is too goo and I will try this in my kitchen…

      Reply
    3. srimukhi says

      August 25, 2016 at 2:54 pm

      very good receipe

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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