Friday, March 23, 2012


A very Happy Ugadi to all our blog readers.

Boorelu or Boore is a crispy Andhra sweet, a favorite of many and a regular in most festival menus. What better to write on the Telugu New Year day…


Bengal gram (senagabedalu/chana dal) 1 cup (100 gms)

Black gram (minapappu/uraddal) 1 cup (100 gms)
Jaggery (bellam/gud) 1 cup (100 gms)
Cardamom (yellakayi/elaichi) 4-5
Refined cooking oil 1 cup


Soak the black gram for 2 hours. Grind to a fine batter of dosa batter consistency. For a crisp Boore, 1 tsp of rice flour (biyyam bindi) can be added to the batter. Add a pinch of salt (optional) and set aside.

Powder the cardamoms.

Boil or pressure-cook the Bengal gram and mash until soft and fine.

In a cooking pot/vessel/pan, add around 50 ml of water to the 100 gms jaggery and stir to a stringy-syrup. As the syrup thickens, add the mashed Bengal gram, powdered cardamom and mix to a dry lump.

Make average sized balls of the jaggery-bengal gram mix and dip into the batter. Deep fry in pre-heated oil and remove onto a tissue to drain off excess oil.

Boore or Boorelu are done. Crisp and sweet, Boorelu are a part of every traditional festival meal. A must at weddings. And when we are full after a sumptuous ugadi lunch, the Boorelu, the leftover pulihara and some hot filter coffee make a great evening snack. Enjoy the Boorelu, Ugadi and a great New Year.


Seema said...

Thanks dear and same to you.

akhila.s said...

" the boorelu, left over pulihara and hot filter coffee "... So so truee!!! :p

akhila.s said...

btw... Happy Ugadi to you and Pavan Sir :)

Pratnee said...

Thank you Seema. Hope you have a great year ahead.

@Akhila - even today we had some left over pulihora for the evening :P. A very very happy ugadi to you, Chaithra, Uncle and Aunty from both of us... :)

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