Urad Dal Poornam Recipe – Authentic Indian Sweet Dumplings

Last Updated on 4 months by Neha Deshmukh

Urad Dal Poornam Recipe – Authentic Indian Sweet Dumplings

Hey everyone! If you’re anything like me, you have a soft spot for those little bursts of sweetness hidden inside a crispy shell. That’s exactly what urad dal poornam delivers – these delightful Indian sweet dumplings are a total crowd-pleaser. I first made these for a Diwali gathering, and they disappeared so quickly! They’re a little bit of work, but trust me, the reward is absolutely worth it. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t just any sweets. Poornam literally means ‘filling’ in Sanskrit, and these dumplings are all about that perfect balance – a subtly sweet, fragrant coconut filling encased in a delightfully crisp urad dal shell. They’re perfect for festivals, special occasions, or just a little something sweet with your evening chai. Plus, the aroma while they’re frying? Heavenly!

Ingredients

Here’s what you’ll need to make these little gems:

• ¾ cup whole urad dal, soaked (about 170g)
• ½ cup grated coconut (about 50g)
• ½ cup melted, strained jaggery (about 120ml)
• 3 green cardamom seeds, crushed
• 1 tbsp ghee (about 14g)
• Oil for deep frying
• 1-2 pinch salt

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Urad Dal: Type and Soaking Time

We’re using whole urad dal (black gram). Don’t confuse it with split urad dal! Soaking is crucial. I recommend soaking the urad dal for at least 4-6 hours, or even overnight. This softens it for a super smooth batter.

Jaggery: Regional Variations & Substitutions

Jaggery is unrefined cane sugar, and it gives these poornam a beautiful, earthy sweetness. You can find it in most Indian grocery stores. Different regions have different types – darker jaggery has a stronger flavour. If you can’t find jaggery, you can substitute with packed brown sugar, but the flavour won’t be quite the same.

Ghee: Clarified Butter & Its Importance

Ghee adds a lovely richness to the filling. It’s clarified butter, meaning the milk solids have been removed. This gives it a higher smoke point and a nutty flavour. You can make your own, or buy it pre-made.

Cardamom: Fresh vs. Ground & Flavor Profile

Freshly crushed cardamom seeds are best! They have a much more vibrant aroma than pre-ground cardamom. If you’re using ground cardamom, use about ¼ teaspoon.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is ideal for the most authentic flavour. However, if you can’t get your hands on fresh, unsweetened desiccated coconut works well too. Just make sure it’s not the sweetened kind!

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Grind the batter: First, drain the soaked urad dal really well. Then, grind it into a thick, smooth batter without adding any water. This is key for that crispy texture. Add a pinch of salt and mix well.
2. Make the poornam: In a separate pan, combine the grated coconut, melted jaggery, crushed cardamom, and ghee. Cook this over medium heat, stirring constantly, until it comes together and you can form a ball.
3. Shape the filling: Let the coconut-jaggery mixture cool slightly. Then, grease your palms with a little ghee and roll the mixture into small, lime-sized balls.
4. Heat the oil: Heat oil in a kadai (deep frying pan) over medium-high heat. To test if it’s hot enough, drop a tiny bit of batter into the oil – it should sizzle and rise to the surface immediately.
5. Coat and fry: Dip each poornam ball into the urad dal batter, making sure it’s fully coated. Carefully drop 3-4 coated balls into the hot oil at a time.
6. Fry to golden perfection: Fry for about 1 minute, or until golden brown and crispy, flipping occasionally.
7. Drain and serve: Remove the poornam with a slotted spoon and drain on paper towels. Serve warm for the best, crispiest texture!

Expert Tips

Want to take your poornam game to the next level? Here are a few tips I’ve learned over the years:

Achieving the Right Batter Consistency

The batter should be thick. If it’s too runny, the poornam will absorb the oil and won’t be crispy.

Perfecting the Poornam (Filling) Texture

The filling should be firm enough to hold its shape, but not too hard. If it’s too soft, it will melt into the oil.

Oil Temperature for Crispy Dumplings

Maintaining the right oil temperature is crucial. Too low, and they’ll be soggy. Too high, and they’ll burn before the inside is cooked.

Preventing Dumplings from Bursting During Frying

Make sure the poornam balls are completely coated in batter and that the oil isn’t too hot. A gentle drop into the oil helps too!

Variations

Let’s get creative!

Vegan Adaptation

Substitute the ghee with a vegan butter alternative.

Gluten-Free Confirmation

This recipe is naturally gluten-free!

Spice Level Adjustment (Cardamom)

If you love a stronger cardamom flavour, add a few more crushed seeds.

Festival Adaptations (Ganesh Chaturthi, Diwali)

These are especially popular during Ganesh Chaturthi and Diwali, but honestly, any excuse to make them is a good one! My family loves to make a larger batch for special occasions.

Serving Suggestions

These are delicious on their own, but even better with a cup of hot chai! You can also serve them with a side of rabri (thickened milk) for an extra indulgent treat.

Storage Instructions

Poornam are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but still taste delicious!

FAQs

Got questions? I’ve got answers!

What is the best way to soak the urad dal for optimal results?

Soak the urad dal in plenty of water for at least 4-6 hours, or overnight. This ensures it’s soft enough to grind into a smooth batter.

Can I use coconut milk instead of grated coconut in the poornam?

While you can use coconut milk, it will change the texture of the filling. It will be softer and less grainy. I recommend sticking with grated coconut for the most authentic result.

How do I know if the oil is hot enough for frying?

Drop a tiny bit of batter into the oil. If it sizzles and rises to the surface immediately, it’s ready.

What can I do if my poornam balls are cracking while frying?

The oil might be too hot, or the batter might be too thick. Try lowering the heat and adding a tiny bit of water to the batter.

Can this poornam be made ahead of time and frozen?

You can freeze the poornam balls (before frying) for up to a month. Thaw them completely before coating and frying.

Enjoy making these delicious urad dal poornam! I hope they bring as much joy to your table as they do to mine. Happy cooking!