Poornalu Recipe
Poornalu, also known as Poornam Boorelu, is a traditional South Indian sweet made during festivals like Diwali. These delicious golden brown balls are filled with a sweet lentil mixture and deep-fried to perfection. Poornalu is a staple in many households, and it’s a dish that brings warmth and nostalgia to festive celebrations. This blog will guide you through a foolproof method of preparing the Perfect Poornalu Recipe for Diwali, ensuring it tastes just like grandma’s!10-12
Equipment
- Mixing bowls
- Deep frying pan
- Slotted spoon
- Blender or food processor
- Small saucepan
Ingredients
For Filling (Poornam):
- 1 cup Chana Dal (Bengal gram)
- 1 cup Jaggery (grated)
- 1/4 cup Grated Coconut (optional)
- 1 tsp Cardamom Powder
- 1 pinch Salt
For Outer Batter:
- 1 cup Rice Flour
- 1/4 cup Urad Dal Flour (optional)
- Water (as required)
- Pinch of Salt
For Frying:
- Oil (for deep frying)
Instructions
Making the Poornam (Filling)
- Cook the Dal: Rinse the chana dal and pressure cook it with enough water until it becomes soft but not mushy. Drain any excess water.
- Prepare the Mixture: In a blender, add the cooked chana dal, jaggery, and grated coconut. Blend until it forms a thick, smooth paste.
- Flavor the Filling: Heat this mixture in a pan and cook until it thickens slightly. Add cardamom powder and mix well. Let the filling cool down and shape it into small balls.
Making the Outer Batter
- In a mixing bowl, combine the rice flour and urad dal flour. Add a pinch of salt and water gradually to form a smooth, thick batter. It should be slightly thinner than dosa batter consistency.
Assembling and Frying
- Heat Oil: Heat oil in a deep pan for frying.
- Coat the Filling: Dip each filling ball into the rice flour batter, ensuring it's coated evenly.
- Fry the Poornalu: Carefully drop the coated balls into the hot oil and fry until they turn golden brown on all sides. Use a slotted spoon to remove them from the oil and drain on paper towels.
Notes
- You can store Poornalu for 2-3 days in an airtight container.
- Coconut is optional but adds an extra layer of flavor.
- Ensure the oil is hot enough before frying to get that perfect golden crust.
