Pesarapappu Burelu | Pesara Purnam burelu | Poornam boorelu | Polem Boorelu


Pesarapappu Burelu | Pesara Purnam burela | Poornam boorelu | Pesarapappu Purnalu | Poli Poornam Boorelu | Poli boorelu | Polem Burelu - Poornam Burelu are specially made during festivals and religious ceremonies in Andhra Pradesh and Rayalaseema regions. No auspicious occasions are complete without making these Poornam Burelu.

These are called "Boorelu" in Telugu. Generally these are made with raw and cooked Uraddal, added Jaggery and made into small balls and then dipped in Uraddal batter and fried till they turn Golden brown. Stuffing is almost similar to sweet chapati or Bobbatlu.But this Urad dal Sweet Balls stuffing is completely different.Its taste and preparation is also different.These stay crispy for a longer time.You can follow the tips which I recommend.

Print this Recipe


  1. Traditional way of making them is to dip them in Dosa batter.They taste good when they are hot but become soft after cooling down and lose their taste.

  2. Using Rice flour soaked for an hour in water and then adding it to the smoothly ground Uraddal batter gives balls which will remain fresh and crispy for hours together.

  3. Keep adding water to the batter from time to time so that its consistency remains loose and doesn't get a thick layer around the balls. Check it by dipping your finger into the batter.


1.Steam cook the Moongdal and crush it into Rava after it gets completely cool.

  1. pour the moongdal rava slowly into the Jaggery syrup, stirring continuously, so that it will be lump free and uniformly sweet.

Perfect Measurements:

  1. Whatever quantity you make, Rice flour is always double the amount of Uraddal used. Remaining ingredients - Moongdal, Jaggery, grated Raw Coconut will be equal to the Rice flour.

Pesarapappu Burelu | Pesara Purnam burelu | Poornam boorelu | Polem Boorelu - Recipe Video

Pesarapappu Burelu | Pesara Purnam burelu | Poornam boorelu | Polem Boorelu

Sweets | vegetarian
  • Prep Time 5 mins
  • Cook Time 30 mins
  • Total Time 35 mins
  • Pieces 14


  • Flour for top layer
  • 1/2 cup Urad Dal (Soaked for 4 hours)
  • 1 cup Rice flour
  • Salt- pinch
  • Water-Sufficient
  • For Green gram filling
  • 1 cup Moongdal (Soaked for 4 hours)
  • 1 cup Grated Raw Coconut
  • 1 1/4 cup Grated Jaggery
  • 1/2 tsp Cardamom powder
  • 1 tsp Ghee
  • 1 tbsp Water
  • Oil-For frying the sweet balls(Poornalu)


  1. Add a little salt to the rice flour, make a soft dough and keep it aside for an hour.
  2. Grind the Uraddal adding water into a smooth batter.
  3. Add both the rice flour dough and the Uraddal batter adding the required water and keep it aside (Follow the tips for getting proper consistency).
  4. Grind the soaked Moongdal like the batter, we make for Idli and smooth as we make for Dosas. Steam them, placing small portions into the Idli plate and cook for 5 minutes on high flame and 4 minutes on low flame.
  5. Make a smooth rava of the steamed Idlis without lumps (It becomes a proper rava once it is cooled down).
  6. Heat some ghee in the pan and fry grated coconut for one minute. Pour the jaggery water in the pan and let boil till you see one bubble.
  7. Add Moongdal rava to this Jaggery mixture and stir it properly without lumps. Allow the mixture to become thick. After it cools down, make Lemon sized balls and keep them aside.
  8. Dip these balls in the rice flour batter and remove the excess batter so that a thin layer remains. Fry them in hot oil in a medium flame and fry them till they turn golden brown and crispy.
  9. They remain fresh and crispy even after a few hours.

Leave a comment

Rate this Recipe:
Your email address will not be published.


  • U
    Usharani Nutulapati
    Recipe Rating:
    Sir.. Minapa pappu is called Urad dall but by mistake you mentioned it as Bengal gram. Many will watch it..and they might be mistaken. Please correct it. Recipe is awesome.. 😍👌👌👍
  • V
    Nice recipe, but Bengal gram is Channa dal. I think for the “wrapper”, you used Black gram/Urad dal, but the recipe wrongly mentions it as Bengal gram.