Boorelu Breaking Up While Frying

Discussion in 'Cuisines of India' started by sociallifein30s, Aug 9, 2022.

  1. sociallifein30s

    sociallifein30s Silver IL'ite

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    I am fairly new to cooking, so forgive my novice mistakes.
    I had to make poornam boorelu and everytime I fry, the coating breaks open and oil is spilled with the stuffing.
    I trying few options found online - soaked the coating batter for longer (about 2 hours)
    , used more oil , enough oil that the boorelu completely is dipped in it, used a thicker coating.
    cooled the stuffing COMPLETELY before frying. fried only in medium flame, fried only in low flame....

    im done. Now the only thing is to use very small boorelu so that atleast SOME would come out fine.
    Help please (Also, I used rice flour , not rice soaked)
     
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  2. KashmirFlower

    KashmirFlower IL Hall of Fame

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    inside poornam is well grinded, without pulses, I think those cause it.
    The batter should be thick.
     
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  3. sociallifein30s

    sociallifein30s Silver IL'ite

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    I see ... maybe .. I just crush it with a laddle. maybe will grind it in a mixie
     
  4. shravs3

    shravs3 IL Hall of Fame

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    I have no tips but I’m craving for it right now :rolleyes:
     
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  5. 1Sandhya

    1Sandhya Platinum IL'ite

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    Boorelu, garelu and Perugu garelu - these are pinnacle and require lot of skill. Mainly much less water while grinding the Dal which is possible in ruburoll but not mixie.

    I would say avoid shortcuts. Find a good video and follow the steps shown. For boorelu, the poornam should be smooth paste with sweet cardamom taste. And covering batter has to be smoothly puffy and thick almost foaming quality with less water. Which you make by grinding soaked urad and rice combo in less water. If too much water in batter - thin batter or if rice is not smoothly ground - grainy batter then it breaks apart in the oil. So best is find a good video see all the steps, and proceed once you are sure you can do it.
     
  6. Phalguni

    Phalguni Bronze IL'ite

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    For a perfect poornam boore...poornam should be tight..like a chapati dough
    Soak 1 cup chanadal for an hour..cook and drain completely ...spread in a plate and to get the moisture evaporated..grind to a powder..
    Add half cup water to 1 cup or little more jaggery and boil till sticky..no need of paakam consistency
    Add ground powder..and cook till it forms a mass, adding 1sp ghee and elaichi powder..
    cool and make round balls..
    Dip in batter and deep fry..
     
  7. sociallifein30s

    sociallifein30s Silver IL'ite

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    Thank you. Any channel recommendations?
     
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  8. sociallifein30s

    sociallifein30s Silver IL'ite

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    Yea will try drying it separately. I just squeeze out water.
     

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