Burelu | How to make Burelu

By Saroja Chellapilla  |  12th Jan 2017  |  
4 from 1 review Rate It!
  • Burelu, How to make Burelu
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About Burelu Recipe

We make these during festivals, one of my husband's favourite . Hence i make these quite often.

Burelu is a delicious dish which is enjoyed by the people of every age group. The recipe by Saroja Chellapilla teaches how to make Burelu step by step in detail. This makes it easy to cook Burelu in your kitchen at home. This recipe can be served to 10 people. You can find this dish at most restaurants and you can also prepare Burelu at home. This amazing and mouthwatering Burelu takes 30 minutes for the preparation and 30 minutes for cooking. The aroma of this Burelu is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Burelu is a good option for you. The flavour of Burelu is palatable and you will enjoy each and every bite of this. Try this Burelu and impress your family and friends.


Ingredients to make Burelu

  • chana dal 1 cup
  • moong dal 1 cup
  • urad dal 1 cup
  • rice 2.5 cups
  • sugar 3 cups
  • elaichi powder 0.5 teaspoon
  • Grated coconut 1 cup
  • oil for deep fry

How to make Burelu

  1. Soak urad dal and rice separately over night. Grind finely like dosa batter but not liquidy. It should be like fritter [Bhajiya] batter.
  2. Soak moong dal and chana dal for 6 hours. Drain the water and grind smoothly , Steam this mixture in an Idli stand or in a flat-base vessel.
  3. Once the steamed mixture is cool enough, break it into small pieces and put it in a mixer jar and grind it. The texture of the ground mixture will be like bread crumbs.
  4. Now prepare the sugar syrup and it should be of a 3-string consistency just as for boondi laddoo.
  5. Once the sugar dissolves, add the grated coconut and elaichi powder and mix well.
  6. Add the steamed & ground mixture and mix well. Keep stirring constantly. The mixture should be dry.
  7. The mixture should dry enough to make small roundels or balls out of it, if so then pour the mixture into a plate to cool down a bit.
  8. Heat a non stick kadhai with ample amount of oil for deep frying.
  9. Add a little sugar in the urad dal and rice batter (topu pindi).
  10. Make small balls out of the steamed and cooked mixture [poornam] and then dip each ball in the urad and rice batter and carefully deep fry.
  11. Fry the balls until they reach a golden brown colour. The outer layer should be crispy.
  12. Put the balls on a paper napkin for a while so that the excess oil is absorbed. serve them and these can be stored in an air tight container.

My Tip:

The Poornam should be dry.

Reviews for Burelu (1)

Anupama Kumari2 years ago

Nice festive recipe

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