- About Indian Chicken Recipes
- Chara Sandheko
- Chicken Carbonara Soup
- Chicken Chops
- Chicken Chukka
- Chicken Cordon Bleu
- Chicken Curry Malabar
- Chicken Curry Mendes
- Chicken Curry With Coconut
- Chicken Dilruba
- Chicken Drumsticks
- Chicken Dry Curry
- Chicken Eggplant
- Chicken Fajita
- Chicken Fatteh
- Chicken Frankie
- Chicken Gumbo
- Chicken Ham Loaf
- Chicken Handi
- Chicken In Cumin Sauce
- Chicken In Garlic And Tomato
- Chicken In Red Wine Sauce
- Chicken Kali Mirch
- Chicken Kandhari Kofta
- Chicken Kebab
- Chicken Keema And Egg
- Chicken Khurma
- Chicken Kozhambu
- Chicken La Maison
- Chicken Liver Masala
- Chicken Lollipop
- Chicken Machuria
- Chicken Malai Curry
- Chicken Malai Kab
- Chicken Malvani Masala
- Chicken Marsala With Mushroom
- Chicken Masala Coorg
- Chicken Mulligatawny Curry
- Chicken Mushroom Rice
- Chicken Noodle Soup
- Chicken Pakoray
- Chicken Panang
- Chicken Patia
- Chicken Peas Curry
- Chicken Pepper Fry
- Chicken Peshawari
- Chicken Phall
- Chicken Piccata
- Chicken Pie
- Chicken Pizza
- Chicken Porridge
- Chicken Pot Rie Sandwich
- Chicken Potato Kurma
- Chicken Pukhi Biryani
- Chicken Qoram
- Chicken Reshmi Kabab
- Chicken Risotto
- Chicken Saagwala
- Chicken Salad
- Chicken Salami
- Chicken Samosa
- Chicken Sandwich
- Chicken Saute
- Chicken Seekh Kabab
- Chicken Sekuwa
- Chicken Shashlik
- Chicken Shawarm
- Chicken Sherry
- Chicken Shorba
- Chicken Sliders
- Chicken Spring Rolls
- Chicken Steaks
-
Search Indian Maps, Pincodes, Local Info and more...
Browse More South Indian Sweet Recipes:
- Boorelu
- Ada
- Adhirasam
- Badam Halwa
- Badushaah
- Bellam Garelu
- Bellam Pasham
- Acchappam
- Coconut Burfi
- Coconut Laddu
- Dharwad Pedha
- Doodh Pedha
- Double Ka Meetha
- Ethakka Appam
- Gavvalu
- Halbai
- Jaangiri
- Kakinada Khaja
- Karjikai
- Kashi (Food) Halva
- Ksheera Kesari
- Kubani Ka Meetha
- Manoharam
- Mysore Pak
- Pal Ada
- Palathalikalu
- Pal Kozhukkatai
- Parippu Prathaman
- Peni
- Poornalu
- Pootharekulu
- Sarkarapuratty
- Sheer Korma
- Sunnundalu
- Unniyappam
Boorelu
Brief Description
Boorelu is one of the famous recipe of andhra Pradesh which is made in almost all houses. It is generally prepared at the occasion of Durga Navratri and offered to goddess. This fried recipe is most liked by goddess Durga and believes that if anybody offers her this recipe during the 10 auspicious days then she would be very happy. So on vijayadashami day it is offered to the goddess, if not then it is offered on other 9 days. It is not only prepared in dasara but also prepared in many festivals such as Varalakshmi puja.
Ingredients for Boorelu:
- channa dal / senagapappu (some use even toordal and some moong dal) : 1 cup
- water : 1 ½ cups
- grated jaggery or palm sugar (if your jaggery has impurities, melt the jaggery with very little water and filter to remove the impurities, 30 ml water would be fine) : 1 cup
- green cardamom powder : ¼ tsp
- urad dal : ½ cup
- raw rice (I use sonamasoori or ponni) : 1 cup
- rice flour at room temp (optional, if your batter becomes runny ) : 1 to 2 tbsps
- Pinch of salt
- Oil for deep frying
How to make Boorelu
- Wash and soak raw rice and urad dal separately in adequate quantity of water for about 4 to 5 hrs.
- Take a pressure cooker and cook channa dal along with 1 ½ cups of water for at least 1 whistle.
- Remove the excess water when the pressure is finish.
- Take the dal and mash it so that it becomes smooth and then add jaggery syrup or jaggery in it. For a good stuffing smooth dal is very essential. Before adding jaggery you should mash the dal. You can also blend it.
- Mix jaggery and dal well and allow it to cook on a medium heat until all the water evaporates and the mixture becomes dry.
- Add cardamom powder and mix it well. Turn off the stove and keep it aside to cool.
- Divide the mixture into small size balls and keep it aside.
- Take urad dal and grind it with water and little salt so that it becomes smooth.
- Add rice in it and grind it to a fine paste using very little water. The consistency of batter should be thick like dosa batter. If the batter becomes runny or thin then add rice flour in it so that the consistency of batter becomes correct.
- Take a fry pan and heat oil till it gives smoke and then reduce the heat to medium. Now take 1 ball at a time using a tablespoon and pour it into the batter and then drop it into the oil. Repeat the same with rest of the balls. Allow it to fry till it becomes golden brown in colour.
- Cool it and then allow it to fry again for few minutes so that it becomes crispy.
Some Useful Tips
Make the batter thin so that it can properly stick to the sweet ball and thoroughly cover the ball when it is rolled in the batter.