::My Hobbies::: Sweet Boli

Sweet boli is one of the very traditional South Indian sweet and is very popular accompaniment for Semiya payasam/ Vermicelli payasam, Paal payasam, Ari payasam, in South Indian weddings. Boli is a golden yellow sweet pancake similar to a sweet stuffed paratha.

Previous time, I prepared Sweet boli using wheat flour. you can see that recipe here :: http://ourharsha.blogspot.com/2012/06/wheat-flour-sweet-boli.html

INGREDINETS:

Chana dal/Bengal gram (Kadalaparippu) – 1 cup

Sugar – 1 cup

All purpose flour – 1 cup

Cardamom powder – 1/8 tsp

Ghee – 3 Tbsp

Rice flour – 1/2 cup ( to make the rolls, so it won’t stick

Turmeric Powder or Golden Yellow Food color – A pinch

Gingelly Oil(Nallenna) – 1/4 cup

Water - As required to form a soft dough

Nutmeg(Jathikka) powder – 1/4 tsp

METHOD:

Soak Chana dal/Bengal gram (Kadalaparippu) in water overnight.

Cook the chana dal(Kadalaparippu) in a pressure cooker until soft or till 1 whistle in low flame, you can switch off the heat when the pressure is almost filled so that the dal can be cooked in that pressure (don't overcook it, should be just soft) . Drain it well.

Preparing dough:

Mix the all purpose flour and food color or turmeric powder together .

Add enough warm water to get a soft dough (than chappathi dough).

Pour gingelly oil (Nallenna) into it and knead it well until the dough become very soft. After making the dough, you can also pour 1 tsp of gingelly oil (Nallenna) on top of the dough.

Keep it aside for 1 hour to make it more soft.

Make filling:

Grind the cooked dal in a mixer, when it is hot, till you get a paste. If dal becomes cold,the mixture can harden and makes grinding difficult.

Heat the ground paste the heavy bottomed pan in medium flame.

Add the sugar and ghee to this. Mix well and cook until the mix starts separating from the pan (should be soft) means stir continuously until the mixture becomes semi solid.Be careful,it should not become too hard.

Now add in cardamom powder and nutmeg powder into it and stir well.

Rolling Boli:

Now make equal number of lemon sized balls with both Bengal gram (Kadalaparippu) mixture and with the all purpose flour dough.(The all purpose flour balls must be smaller than the dal balls).

Take one all purpose flour ball in your left hand and spread it with your right hand.

Place the Bengal gram (Kadalaparippu) ball in the center of all purpose flour/maida sheet and wrap it well with all purpose flour sheet.

Cover the Bengal gram (Kadalaparippu) ball completely with the all purpose flour dough.

Press the layered balls between your hands and keep it on the rice flour. ( Spread rice flour in a large plate).

Repeat the same for all the other balls.

Finally make very thin round boli from the balls like chappathi. Use the rice flour to make the boli so that it won’t stick.

Cooking Boli:

Heat a griddle/tawa and cook the bolis just like we do for chapattis.Take care not to burn it otherwise it will have burnt spots.
Turn and fry the other side. It will take only a few seconds. If you need , apply little ghee on both sides.
Keep it in an air tight container and keep it in the refrigerator when it is cooled.Thus, it can be stored for a week.
Its best combination is with Payasam.