Wednesday, January 14, 2009

Kobbari Boorelu

I was initially intimidated to try out this but eventually did. So here is the recipe

Rice - 1/2 kg
Bellam (Gud) - 1/2 kg Roughly chopped
Grated Coconut -1/2 (I used the frozen grated coconut..if you have patience use the fresh one and grate it)

Elaichi powder from 4-5


Soak the rice for 2-3 hours depending on what type of rice you use.. I used long grain rice so they soaked pretty quickly. You should be able to break the rice easily. Then drain them until water is gone and lay it on a tissue paper so the remaining water is soaked.

Then in a blender/mixer grind it to a fine powder...fine powder is very important here. If you have a seive use it and blend the rest again. I did not have a very fine seive but the coarse one worked fine.

Mix the roughly chopped Bellam with some water and put it on the stove. You need to make a pakam (unda pakam). The consistency should be that when you put a drop of the pakam in a small pool of water you should be able to make a small round.

This step is important, since if its too loose then the eventual batter will be too loose and you will not be able to make the rounds and if its too thick boorelu will come out too hard. So watch for the unda pakam.

Once you get that add the coconut

Cook for another 5-10 min so the coconut is cooked

Add the rice flour. You should add it slowly and keep turning to avoid any lumps.

Once it starts to thicken, you want to turn it off. The best way to test it whether it is done is to take some and let it cool and then make a ball and see if it is soft and makes a round.

Make small balls and make sure when you are making you press them so it smoothes out. You can do this a day ahead too and keep it in the fridge, which is what I did. But next day get it to room temperature and make the balls pressing the dough again.

Flatten the dough balls into around 5 inch rounds on a greased plastic sheet

Slowly drop these into hot oil. I did one by one in the oil that way it turned out better rather than frying 2-3 at a time. Make sure its in medium flame so you do not burn them.

I put the boorelu on a rack so that if there is any oil it drips in the pan.

And finally enjoy your yummy boorelu!!!!!!!!


Sunitha said...

We call these Ariselu or atirasalu

Unknown said...

Rishi started drooling as soon as we completed reading the recipe. Now I have to make them...thank you for sharing a wonderful recipe
PS: Rishi says..the boorelu look yummy

siri said...

bale chepparandi step by step process...burelu kuda baga vachai

Try Out Cook said...

Thanks for the feedback Anu.

@Sunita: Ariselu are I think the same recipe but we flatten them immediately after taking them out from oil. And not sure if we add coconut. I have to find out.

@Siri: Thanks!

Anonymous said...

Sunita garu meeru cheppindi correct ariselu chesetappudu coconut add cheyyam..

Anonymous said...

arisalu, boorelu and chalimidi are made by same material. appalu require pakam which is lite where as arisalu requires pakam to be kept for some more time where as the uncooked rice floor with pakam is called chalimidi.
am i right

Anonymous said...


This is the great recipe for Kobbari Boorelu. Who said this is Ariselu is wrong. They both are closely resembles but the process is slightly different for Ariselu. You should not mix Kobbari for Ariselu and the paakam should not be vunda paakam. The paakam should be little hard and once you deep fry then you need to apply pressure with the special tool for the Ariselu (Ariselu Vathe peeta, thats is Tool for Applying Presser on Ariselu)

sushmajampani said...

i tried this twice the taste is excellent but they dnt puff u knw what went wrong ..

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