BM #112 Week 2 Day 3 - 

The letter L was a little challenging but I derived a little benefit of watching TV during this shutdown period. I got a little inspiration from a TV cooking show where these Laskora Boorelu were featured. 

As I understand, these are pretty famous in a place called Draksharamam, in Andhra Pradesh. Traditionally these dumplings are deep fried. But I chose to go for the cheat version and used a paniyaram pan (ponganala penam/abelskiver).

Recipe Inspiration TV program
Ingredients - 

Urad Dal 1/4 cup (I used 1/4 cup urad dal batter)
Rice Flour 1/4 cup
Salt as needed
Jaggery, Powdered 1 Tbsp
*Oil as needed to cook in a paniyaram pan
For the filling -
Coconut 1/2 cup (I used grated frozen coconut)
Jaggery, powdered 1/2 cup
Cardamom powder 1/4 tsp

*I prefer the low fat version so I made them in the paniyaram pan. Feel free to deep fry them in ghee/oil.
Note - Feel free to use Dosa batter as the outer covering.

Method Of Preparation -

Wash and soak urad dal for about 2 hours.

Drain and Grind into a fine batter along with powdered jaggery, adding as much water as needed similar to Dosa batter. Mix in the rice flour and set aside.

Meanwhile prepare the filling.

In a heated pan, add coconut, powdered jaggery and the chopped nuts. 

Cook until the mixture comes together as a single mass.

Remove and allow it to cool.

To make the Dumplings (Boorelu) -

Heat a paniyaram pan, add 1/2 tsp of oil in each of the slots.

Make about 12-13 equal portions of the filling. 

Pour 1/2 teaspoon of batter into a slot, gently nestle the filling portion, pour about 1-2 teaspoons of batter to cover the filling. Continue for the rest of the slots as well.

Cover and allow them to cook for a while. Flip each of them and let the undersides cook as well.

Remove and continue with the rest of the dumplings.

Serve them warm.


Preparation Time 20 minutes + Batter preparation time 3 hours
Makes 12-13
Posted by Harini R on Tuesday, May 12, 2020


  1. rajani Says:
  2. I love that jaggery and coconut filling, it’s absolutely delicious. This is a great snack to serve with tea on evenings:-)

  3. Srivalli Says:
  4. Ah this is surely an interesting one for the alphabet and the low cal one is surely a boost! I love the deep fried ones a lot and make it during Ugadi from the inlaws side. I don't remember athamma calling it by this name, though its a frequently made festival dish.

  5. Unknown Says:
  6. Wow I love boorelu and coconut ladoo. This 2 in 1 dish looks so good. Must try dish.

  7. Delicious appam ... The filling sounds too good !!

Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku

Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

On Our Menu



Member Of

All recipes are on Petitchef
Top Food Blogs
Blog Directory