![](http://farm7.staticflickr.com/6042/6868291746_9b534478cf_z.jpg)
Coming to today's recipe 'Boorelu' or 'Poornalu' as they are called in Andhra and 'Sugeelu' or 'Sukkinunde' in Karnataka and 'Suzhiyan' or 'Sugiyan'.All these are different names and of course even the preparation methods are slightly different.The fillings and the outer coverings differ from place to place.While many use chana dal as filling for this, traditionally we used toor dal in the filling and is prepared in the similar manner like how we make hoorna(filling) for hollige.The outer covering is again made up of lots of variations like urad dal batter,maida batter and rice-urad mixture(like we make) and even the proportions might be different in various households.
As a kid, I was not very fond of sweets but this is one of those sweets which I used to like even then.As they are mildly sweet and deep fried I used to relish them and used to gobble them with out complaining.My mom is an expert in making them but I never tried making them on my own earlier. I hence took this as an opportunity to learn and make my favorite sweet for this auspicious festival.I must admit that one needs enough practice to prepare these,I have mentioned few notes with my experience and I hope it would be useful if you are attempting them for the first time.
Boorelu | Poornam Boorelu | Sugeelu | Suzhiyan Recipe:
(makes around 20-25)
Ingredients:
for Outer layer:
1 cup Urad dal
2 cups Rice(regular sona masuri variety)
Salt to taste(1/2 tsp)
a pinch of cooking Soda
for filling:
1 cup Toor dal
1 cup grated Jaggery
1/2 cup grated fresh Coconut
2-3 Cardamoms
1 tsp Ghee
Oil,for deep frying
![](http://farm7.staticflickr.com/6115/6868292186_43a24d0c67_b.jpg)
Method:![](http://farm7.staticflickr.com/6107/6868291892_1360bab3ec_z.jpg)
![](http://farm7.staticflickr.com/6034/6868291596_75b957e54b_z.jpg)
(makes around 20-25)
Ingredients:
for Outer layer:
1 cup Urad dal
2 cups Rice(regular sona masuri variety)
Salt to taste(1/2 tsp)
a pinch of cooking Soda
for filling:
1 cup Toor dal
1 cup grated Jaggery
1/2 cup grated fresh Coconut
2-3 Cardamoms
1 tsp Ghee
Oil,for deep frying
![](http://farm7.staticflickr.com/6115/6868292186_43a24d0c67_b.jpg)
for Outer covering:
- Soak rice and urad dal together overnight.
- Next day in the morning,Add one cup of hot water while grinding the rice-urad mixture to a smooth textured batter.
- Take care that the batter is neither thick nor thin,it should be similar to dosa batter consistency.
- Add salt to it and let it ferment for 4-5 hrs .
- Soak toor dal for 10 mins
- Bring 5-6 cups of water to a boil in a deep vessel and add ghee and soaked toor dal and let it cook until you feel it is almost cooked.Dal should hold its shape and should be firm,it should not become mushy.Press a grain of dal with your fingers to get to know whether the dal is cooked properly or not.
- Strain this cooked dal over a strainer and let it drain the water and cool completely.Reserve this water to use it in making delicious holige saaru.
- Heat 2 tbsp of water in a kadai and add grated jaggery to it and let it melt over low flame.
- Now add strained toor dal,grated fresh coconut and let it cook along with jaggery until you get a uniform mixture.Now add elaichi powder and mix well and switch off the flame.Let the mixture cool completely.
- Grind to a smooth paste( do not add water) in a mixer.
- Make gooseberry sized balls out of the ground mixture and slightly flatten them and keep them covered until its usage.
for making Boorelu:
- Add a pinch of soda to the rice-urad mixture and mix well.
- Mean while heat oil in a kadai over medium flame until it is hot.
- Dip each flattened stuffing(poornam) in the rice-urad batter carefully using fingers and drop them slowly in the oil.
- Pour oil using the slotted spoon from the sides(like how we do for vadas) which helps in puffing up the boorelu nicely.
- Turn it to the other side and fry until light golden brown in color.
Serve them hot/cold or at room temperature.
Notes:
- Rice-urad mixture for the outer layer should neither be thick nor very thin.If the outer layer is very thick it will reduce the sweetness of boorelu as the outer layer would be thick.
- While cooking toor dal,take care not to over cook it.Cooked toor dal should be firm to touch and should be cooked inside properly.
- The consistency of the filling should be little tight(not very soft) otherwise there is possibility that the filling might splutter while frying them.If your filling is slightly soft then try to refrigerate it for few hours or place them on kitchen towel to remove extra moisture or you can even microwave the mixture for a minute and leave it aside.This will help in hardening the mixture a bit.
- For a Vegan version avoid ghee in the recipe.
Variations:
- You can replace toor dal with chana dal and follow the same recipe.
- You can even replace jaggery with sugar and follow the same recipe.
You can see my previous year's Ugadi specials here and here.
Looks so perfectly done and delicious
ReplyDeleteThis is my very very fav..looks way too tempting. Wish You happy UGADI Prathy :) Hey did u received my mail.
ReplyDeleteHope you had great celebration too dear and this looks so yum ..wish I can have it ...fab pics ...
ReplyDeletewow! this is an awesome post. I love suzhiyam. I have always tasted it when some one gives it to me as a prasad. This is a good post to remember when one needs to make it. Thank you for the effort and beautiful clicks.
ReplyDeleteHope you had a great ugadi....suzhiyan looks yum
ReplyDeletelooks delicious prathy :)
ReplyDeleteSuperb....
ReplyDeleteCuisine Delights
My Monthly Event - Spotlight : "Lunchbox Ideas".
wow..wonderful and beautiful clicks dear...
ReplyDeleteyummy n delicious snack....
ReplyDeleteI had seen this one on a Telugu Tv Channel too.
ReplyDeletePerfectly made boorelu.
Love this a lot. we too make this for occasions. Looks good.
ReplyDeleteI am sure your guests enjoyed the delicacies made by you on Ugadi. Beautiful clicks of these sugeelu
ReplyDeleteDeepa
Hamaree Rasoi
This is my all time fav !! perfectly done and looks YUM !!
ReplyDeleteOngoing event CC:Vegan Diet - Plant Based Food
Happy Ugadi wishes to u too ...we make this with channa dhal loved ur version ..lovely presentation ..
ReplyDeleteHappy Ugadi.. and Boorelu is my fav too... these are looking very yummy!!
ReplyDeleteWow the pictures look amazing and I am sure you had an awesome celebration for Ugadi.
ReplyDeleteInviting you to participate in Cook Eat Delicious Desserts Event- Wholesome Desserts with no refined sugar or flours-Event Ending on 31st March
Yum yum!! They look amazing!!
ReplyDeleteWow.. so many variation of the sweet, I never knew how to make this nor did I ever try it, but this is tempting me to try some now. Happy new year to u and your family too.
ReplyDeleteLove Ash.
These look amazing !! i would love to have one
ReplyDeleteMust have tasted delicious..looks super tempting.
ReplyDeleteThat speaks festive times, i miss that a lot. Guess you had a wonderful ugadi. Suzhiyan is lovely looking and send me some :)
ReplyDeleteHappy Ugadi..Lovely Presentation..Looks Yum..
ReplyDeleteThese looks really gorgeous.........u done this perfectly..n very nice cliks too.....thanx 4 this recipe......
ReplyDeleteMaha
Hope you had wonderful Ugadi. Nice recipe.
ReplyDeletewow, they look so tempting and yummy..awesome clicks :)
ReplyDeleteLove them...Perfectly done and they looks absolutely delicious
ReplyDeleteHi. I'm yet to taste this preparation. Sounds so delicious.
ReplyDeleteFOODELICIOUS
MARCH EVENT, ‘ONLY’- SOUTH INDIAN & COOKBOOK GIVEAWAY
Gorgeous clicks and looks tempting.
ReplyDeleteVardhini
Event: Legumes
Event: Fenugreek/Kasuri Methi
Hey I had these before..but didnt know they were Ugadi sp..looks so tempting and dal and jaggery filling is def wonderful one.
ReplyDeleteWishing u happy Ugadi..hope u had gr8 celebration
so yummy n tempting...bookmarked
ReplyDeleteLearning-to-cook
Regards,
Akila
I really dont anything abt this dish, but this is looking very yummy:)
ReplyDeleteFantastic Festive Dish and Clicks... Perfectly Done Poornalu..Prathy!
ReplyDelete-Mythreyi
Yum! Yum! Yum!
love the traditional presentation...
ReplyDeleteyummy!
i want to try this. can u pls tell me the size of the cups u use. thanks, roshni
ReplyDelete@Roshni- I use 1cup- 200ml..I hope this helps..even if you change the size of cups,keep the proportions same
ReplyDeleteI'm intrigued by this sweet dish, would so love to taste it!
ReplyDeleteAvery authentic ,delicious and different recipe..love to try this soon.
ReplyDeleteAnjana
looking tempting new gr8 recipe
ReplyDeletei have never eaten such a dish... love the look im sure it was delecious! belated ugadi wishes to u too :)
ReplyDeleteNicely done, and it is favourite.., mine is still in drafts.., definitely doesn't look like yours though, Beautiful clicks parthy..
ReplyDeleteThis is new to me. and I am from Karnataka. Guess my mom never made these. Look delicious.
ReplyDeletehi pratibha. first time to your blog too. loved the suzhiyan. beautiful pics and i am subscribing right away.
ReplyDeleteHi what can I do with my leftover coating outer batter,not the filling but the outer part
ReplyDeletePlz let me know, tx
@sharonmanoharan...you can make bondas with the outer covering..check the recipe here http://www.chefandherkitchen.com/2012/04/punugulu-bondas-with-dosa-batter-dosa.html
ReplyDelete