How to make Kobbari Boorelu? Did this question ever come to your mind, Then you are at the right place. Kobbari boorelu is a sweet snack recipe with fried dough prepared with rice, coconut and jaggery.
In the current blog, I would like to share the simple and easy recipe of the Kobbari boorelu. There are varieties of boorelu made in Andhra and Telangana Cuisine. While This is a traditional sweet dish made in Andhra Pradesh and Telangana for festivals and special occasions made with coconut and jaggery.
Kobbari boorelu is very similar to Arisalu or Athirsam because of the method of preparation, taste is all similar. The main difference between the two is fresh coconut is added to the kobbari boorelu. Secondly, excess oil is not squeezed out from the kobbari boorelu. While we do this for Arisalu.
How to make Kobbari Boorelu?
Kobbari Boorelu recipe is a very easy and fast snack recipe. It takes some time to get the wet rice flour while the rest of the process is very less time-consuming. It needs very few ingredients too yet a very tasty recipe. I have explained them in detail step by step simple process for you to follow.
The time required and Utensils required to make Kobbari Boorelu
It is very important to know what are the utensils needed, how much time you need to cook. This way you can plan your cooking much better and enjoy stress-free cooking.
| UTENSILS NEEDED
Kadai Vessel to make the dough Big Bowl to soak rice spatula to fry the boorelu |
| TOTAL PREPARATION TIME
30 Minutes |
| TIME to make the dough
5 minutes – rice flour overnight soaking of rice 10 mins to make jaggery syrup 5 minutes to make the dough |
| COOKING TIME TO FRY THE DOUGH
10 MINUTES |
Ingredients required to make Kobbari Boorelu
You need very few ingredients to make the delicious kobbari boorelu. Though you must be having all these ingredients at home, it is always better to have them ready so that the cooking will be a cool experience.
| QUANTITY OF INGREDIENTS for KOBBARI BOORELU
Rice – 1 cup 1 cup shredded coconut 150 g – Jaggery Cardamom Powder – 1/2 teaspoon 30 ml of water 250 ml – Vegetable oil |
Complete Procedure to make Kobbari boorelu
You must prepare the wet rice flour first and then the jaggery syrup. Once this is ready it is a very simple and fast recipe to make the delicious kobbari boorelu. Let us get started on the step by step procedure of the healthy and delicious boorelu recipe.
1. Add one cup of rice to a bowl
Take a bowl and add one cup of rice to the bowl. This is to prepare the wet rice flour.
2. Add water to the rice and soak for 6 hrs
Now you must add enough water to the rice in the bowl. Soak it for at least 6 hrs or overnight.
3. Drain the water completely
Once you soak the rice for enough time, drain the water from the rice using a strainer. Take a bowl, place the strainer on top of another bowl. Pour the water along with rice into the strainer and leave it for 5 mins. So that all the water from the rice is drained completely.
4. Grind to the powder and sieve it to a fine powder
You must now add the drained rice to a mixer. Grind it to a fine powder. You must hold the wet rice flour and hold it tight in the hand. It will hold into a shape which means it is the right consistency. Now sieve the rice flour to get a fine powder. This will help to get a soft boorelu. Otherwise, it will be hard to bite.
5. Keep a vessel on the stove
Keep a vessel on the stove and keep it on medium heat. This is to prepare the rice, coconut, and jaggery dough.
6. Add 150 g of jaggery and add 30 ml of water
Now add 150 g of jaggery to 250 g of rice. Then you must add 30 ml of water. Make sure you don’t add more than this as it takes more time to get the right consistency of the jaggery syrup.
7. Check for the right consistency of the jaggery syrup
To check the right consistency of the jaggery syrup, you must take a small plate or cup with little water. Add a few drops of the jaggery syrup and try mixing with the water. if the syrup does not mix well then it is the right consistency.
8. Add the cardamom powder and boil for a minute
Now you must add the cardamom powder to the jaggery syrup. Boil it for a minute which brings an aromatic flavor to the syrup.
9. Add the shredded coconut to the jaggery syrup
It is the right time to add the freshly shredded coconut to the jaggery syrup and mix it well.
10. Now add the rice powder to the jaggery syrup and mix well
You must then add the rice powder slowly to the jaggery and coconut mix. Mix it well together and make sure there are no lumps formed in the dough.
11. Let the rice jaggery dough cool on its own
You must let the rice jaggery dough to cool on its own. So that the dough is not loose and hardens enough to make small patties.
12. Place a Kadai to fry on the stove
Now place a Kadai on the stove with medium heat.
13. Add enough oil to deep fry the boorelu
You must add enough oil to deep fry the boorelu and maintain the medium heat. Please maintain the heat in the medium heat so that the boorelu is cooked well inside. Otherwise, it turns dark on the outside sooner while it doesn’t get cooked enough inside.
14. Take a polythene cover and apply oil
You must take a polythene cover spread it enough to make the patties. Apply oil on the paper. This will ensure that the patties don’t stick to the paper.
15. Make small balls with rice dough and flatten it on the polythene paper
You must now make small balls of the rice dough. Place it on the polythene paper and pat them gently to make them round patties.
16. Now take the flattened dough and slowly drop it in the oil
You must now take the flattened dough and slowly drop it in the oil to fry. Wait for a minute to get cooked on one side.
17. Once the dough is fried on one side then flip the dough
You must flip the dough to the other side when one side is cooked. So that both the sides are equally fried,
18. Serve the hot Kobbari Boorelu and enjoy
Kobbari boorelu is hot and ready to be served.
Essential Tips to make Flawless Kobbari boorelu
While this looks very simple and easy recipe, there are some important tips you must follow to have a good experience in the kitchen. I am sharing some of the tips which helped me to get this delicious kobbari boorelu.
1 Consistency of the wet rice flour
After you grind the rice flour, You must hold the wet rice flour and hold it tight in the hand. It will hold into a shape which means it is the right consistency.
2. Consistency of the Jaggery Syrup
To check the right consistency of the jaggery syrup, you must take a small plate or cup with little water. Add a few drops of the jaggery syrup and try mixing with the water. if the syrup does not mix well then it is the right consistency.
3. Sieve the Rice Flour
You must sieve the rice flour to get a fine powder. This will help to get a soft boorelu. Otherwise, it will be hard to bite.
4. Quantity of Jaggery
If you are using 250 g of rice then you must add 150 g of jaggery and 30 ml water. This will help you get the right sweetness and also the right consistency of the syrup.
5. Quantity of Rice flour
Make sure you have little excess quantity of the rice flour. In case the dough is a little watery you can add some rice flour to harden it. so that it becomes easy to make the patty.
6. Apply oil to the polythene paper
Now you must apply oil to the polythene paper. This will ensure that the patties don’t stick to the paper.
7. Cardamom powder to enhance the flavor
Cardamom powder really helps to spice any dish, It imparts an aromatic flavor to the sweet or savory dish.
Hope you had an amazing experience learning this recipe. Please share your comments in the below section and I will be happy to answer