Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam / semiya payasam (rice pudding) in sadya, popularly in southern part of kerala.It can be served as both dessert and snack.
INGREDIENTS:
- Channa dal (Kadalaparippu) – 1 cup
- Wheat flour or maida – 1 cup
- Rice flour – ¼ cup
- Sugar – 1 cup
- Gingelly oil – ¼ cup
- Ghee - 2 tbsp
- Cardamom powder – ¼ tsp
- Turmeric Powder - A pinch
- Mix wheat flour or maida and turmeric powder together .
- Add water to the flour and knead it with hands gently until the dough becomes soft like chappathi.
- Add gingelly oil on top of the dough and keep aside for 1 hour.
- Cook the channa dal in water in a pressure cooker for 2 whistle.
- Drain the excess water and grind it into fine paste(without water).
- Heat a pan and add channa daal paste,sugar, cardmom powder and 1 tbsp ghee in to it and mix well.
- Stir continuously and cook the mixture.
- Turn off the stove when the sugar melts and the mixture seperates from the pan and let it cool.
- Make the flour dough into small balls(poori size).
- Roll out the dough, place the daal mixture in the center and wrap it closely.
- Roll it again into round shape as thin as possible.
- Use rice flour to avoid stickiness.
- Heat the tawa and cook both sides of the rolled boli by smearing little ghee.
