Iahas-Sweet Lentil Fritters (Poornam boorelu)

Sweet Lentil Fritters (Poornam boorelu)

Poornam boorelu, also known as Sweet Lentil Fritters, is a popular, traditional sweet dish made during festivals and other special occasions. A sweet lentil-based filling is made into balls and dipped in a pancake-like batter, and fried until golden. These fritters have a crisp outside and a soft, sweet filling inside.
Good for Pitta and Kapha Dosha

Prep Time: 30 Min
Total Time: 1 Hour
Serves: 16-20 pieces


For batter:

  • 1 cup rice
  • ½ cup Urad Dal
  • 5 cups water
  • Salt to taste
For stuffing:
  • 1 cup Chana Dal
  • 2½ cups water
  • 1 cup jaggery
  • ½ tsp green cardamom powder
  • ¼ cup shredded coconut (optional)
  • Oil for deep frying
  • 1 tbsp ghee


For batter:
  1. Wash and rinse rice and urad dal separately.
  2. Take 2-3 cups of water & separately soak rice and urad dal for 5-6 hours.
  3. Now Drain the soaked rice and urad dal and grind them separately into a smooth pancake-like batter.
  4. Add salt and mix well. Cover and let it sit for some time.
For stuffing:
  1. Wash and rinse chana dal and pressure cook it with 2.5 cups of water on a medium flame for 6 to 7 whistles.
  2. Strain the chana dal and keep it aside to cool.
  3. When it is cool, grind the chana dal with cardamom and jaggery to make a smooth paste.
  4. You can add little water if necessary.
For boorelu:
  1. Melt ghee in a pan
  2. Add chana dal and jaggery mix and cook on low flame, stirring continuously. You can also add grated coconut as per your taste.
  3. When the mixture starts leaving the sides Switch off the heat and keep it aside to cool.
  4. Make medium-sized balls of this mixture, cover, and keep aside.
  5. Add oil to a pan for deep frying.
  6. Dip the chana dal balls in batter so that it is coated with batter evenly.
  7. Then gently add the balls to medium hot oil. Fry 3-4 at a time.
  8. Fry the balls until they are golden and crisp from all sides.
  9. Remove and place on a tissue paper or paper napkin to absorb excess oil. Serve warm.

Serving Suggestion

Sprinkle shredded coconut and serve it when warm or at room temperature.


  1. Ensure that the stuffing is neither too moist nor too dry. The mixture tends to become get sticky & watery when the jaggery melts.
  2. Heat the mixture in a non-stick saucepan until the excess water is dried and the mixture thickens.
  3. Make sure that the batter has a thick creamy consistency.
  4. If you don’t have time to soak the rice and dal for the batter, then try using store-bought flours. Add ¾ cup rice flour & ¼ cup urad dal flour with water.
  5. Mix it well to make a thick pancake-like batter. Cover and leave it for 1-2 hours before using.
  6. Make sure the oil is medium hot before adding boorelu for frying. You can store Boorelu for 1-2 days in an airtight jar at room temperature.
  7. The lentil filling can be refrigerated in an airtight jar for up to 3 days.
  8. The batter can be made in two days advance and refrigerated.

Check out the Ayurvedic benefits of ingredients used in this recipe

Chinmayi Kulkarni

Chinmayi is a Nutritionist turned Marketer, with Masters in both Marketing and Nutrition. Her focus is to combine her knowledge to understand and evangelize Ayurveda.

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