Sunday, September 2, 2012

Boli

Happy Onam to all my friends.



The first time I had this wonderful dish was for my wedding reception. Having lived outside kerala all my life until then, I was familiar with its counterparts Holige, obbattu, and/or puranpoli. But these yellow colored soft and crispy boli served with a ladle of vermicelli payasam instantly had me hooked to it. Unlike its counterparts, these are very thin and sweetened with sugar instead of jaggery.




All purpose flour/Maida-1 ½ cups
Turmeric- a pinch
Salt
Sesame oil- ¼ cup
Split chickpeas/Channa dal-1 cup
Sugar-1 cup
Cardamom powder 1 tsp
Rice flour-for dusting

In a bowl take  maida, turmeric powder and salt and sift them together. Make a soft dough using water. Place it in a deep bowl and pour the sesame oil on it. The dough should be immersed in oil. Keep aside for 30 mins.

In the meantime cook channa dal till soft. Blend it into a smooth paste. In a wide pan add the paste and sugar and cook till all the water evaporated. Mix in cardamom powder and make lime sized balls.

Similarly make lime sized balls out of the dough. Take a little oil in your palm and flatten the dough ball. Place the sweet filling in the centre and cover it up on all sides. Do the same with rest of the balls.

Heat a skillet on medium heat. Roll out the balls just like for chapathi. Cook on both sides. Serve it with a dollop of clarified butter and a ladle of vermicelli payasam. Enjoy.

Tips:

1.    You can use jaggery in place of sugar.
2.    Blending the cooked dal before adding sugar gives you a fine paste which is helpful 
       in rolling out without cracks and holes.

1 comments:

Suja Manoj said...

Delicious spread,adipoli sadhya dear,love boli,kalyana sadhya il my favorite..you made it perfectly.

 
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