Poornalu | Purnalu | Poornam Burelu

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Soaking Time : 6 hours
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Makes : 15 Poornalu (Depends on size)
Ingredients For Stuffing

Bengal Gram (Chana Dal, Senaga pappu) : 1/2 kg
Jaggery (Bellam) :
1/2 kg
Sugar (Panchadara, Shakkar) :
1 cup

Cardamom (Elaichi, Yalukalu):

Ingredients for Out side layer (batter)

White Rice (Chaval, Biyyamu) : 2 bowls

Black Gram (Urad Dal, Minapappu) : 1 bowl

Salt : For Taste, 1 Tsp

Nune (Thel, Oil) : To Fry (I have used Priya Rice Rich Oil)


To Prepare dough for outside layer

Step 1 : Soak 1 bowl Black Gram (minapappu), 2 bowls rice for 6 hours.

Step 2 : Blend it by adding little water into a paste.
The batter (pindi) should be in medium thickness

To Prepare Poornam Sweet for stuffing

Step 1 :
Soak sanagapappu for 1 hour, cook it in a pressure cooker by adding 1 or 2 glasses water

Step 2 : After 3 whistles, put in low flame for 1 min

Step 3 : Mean while mash bellam, add it to the cooked sanagapappu

Step 4 : Let the ingredient cook till it thickens, add water if needed stir it continuously

Step 5 : Let the sweet cool down to room temperature. Heat oil to fry

Step 6 :
Make sweet in to rounds like laddu

Step 7 : Add 1 tsp salt to pindi, pinch of soda uppu for crispiness

Step 8 : Take poornam laddu's with hand, dip it in pindi(batter) so that it gets an even coat, slowly drop them in preheated oil in medium flame

Fry till they turn golden brown in colour

Poornalu are ready to serve :)Important Note : If using a Wet grinder for preparation of outer layer use 2 bowls Biyyam with 1 bowl Minapappu, if blending in Mixer/Blender use 1 and 1/2 bowls Biyyam with 1 bowl Minapappu.

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