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Fool proof recipe to make traditional South Indian sweet Boorelu. Sweet lentil filling encased in a batter and then deep fried till crispy and delicious. This dish is usually made during festivals and special occasions.


2030 boorelu

Total time

75 minutes




  • 1 cup chana dal
  • 1 cup sugar
  • ½ tsp cardamom (Ground)
  • ¼ cup Coconut (Dry grated)
  • ½ cup Urad dal flour
  • 1 cups rice flour
  • pinch salt


  1. Combine urad flour, rice flour and salt. Add enough water to make a lump-less batter similar in thickness to pancake batter. Cover and set aside while you prepare the filling.
  2. Soak chana dal for at least 2-3 hours. Drain all the water and then grind into an almost smooth paste without adding any water. Steam this mixture for 5-7 minutes (just as you would for idlis). Once the mixture has cooled, crumble it using your fingers and add sugar, grated coconut and ground cardamom. Mix well. Take a tablespoon of the mixture and form into round balls.
  3. Heat oil for deep frying in a pan. Dip the filling balls in the urad dal batter and gently place them in the hot oil. Fry until golden brown on all sides. Remove and drain on paper towel.
  4. The outer layer is crispy and the filling is sweet and soft. They are perfect as neivedyam (festive offering). I dipped some sliced potatoes in the left-over outer cover batter spiced with red chili powder, cumin seeds & salt and made some yummy bajjis.
  5. View the recipe instructions at Cook's Hideout

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