BOLI KERALA STYLE
A typical Indian sweet made with channa dal and jaggery or sugar filling. It is made on festive occasions in South India.
Servings 15 -18 serving
Calories 138kcal
Ingredients
Filling :
- 1 cup Channa dal
- 1 cup Jaggery (Break it into small pieces – I use a stone to hit:))
- 1 pinch Dry ginger Powdered
- 1 pinch Cumin dry roasted and powdered
- 2 pods Cardamom Powdered
Outer covering :
- 1 cup All purpose flour
- 1/3 tsp Turmeric powder
- a small pinch Salt
- 3-4 tsp Sesame oil
For spreading :
- 2-3 tbsp Rice flour
- Ghee as required
Instructions
- Cook the channa dal( in a pressure cooker) adding just enough water to cook until almost done. (Not mashed or paste). On touching the cooked dal/lentil/parippu it should break into grainy powder.
- Drain off excess water if any and immediately add the jaggery to hot dal /parippu (do not put on heat) Simply mix well until cool.(the heat from the dal is enough to melt the jaggery)Grind it in a mixee to fine smooth paste.
- Take a heavy bottom pan and pour the mixture add the dry spices powdered earlier and heat until it thickens stirring constantly (this will take only a minute or two) to a thick dough consistency to shape into a ball. When it cools divide the dough into equal portions and make ball out of it.
- Meanwhile make the outer covering by mixing maida,turmeric powder and salt add water and make a smooth sticky dough add sesame oil on top and let it rest for say half an hour **while the filling is made.
- Dip fingers in water take a small ball of the maida dough (just enough to cover the filling)spread the dough in the palm of ur hand keep the filling inside, cover the filling entirely with dough put it into the rice flour roll for dusting once then roll it into disc as thin as possible. Dip fingers in water only if the dough is too sticky.
- Use rice flour to prevent the disc from sticking on to the surface. Heat (medium to high) a tawa and cook boli one side when it puffs slightly turn cook for few seconds apply ghee on just this side and transfer onto a butter paper to cool with ghee side on top.Store in a airtight container for two days in room temperature.Or it can be stored up to a week in the fridge.
- Kerala Boli can be served with plain milk, coconut milk or milk or vermicilli kheer/payasam, paal ada pradhaman.
Notes
- The maida dough coating should be as thin as possible.The consistency of dough is very important the softer and more pliable the dough the better.
- The channa dal should be ground fine and really smooth otherwise while spreading the the disc the filling will fall out.
- Do not keep flipping the boli more than once. That ensures each side gets only one cooking chance and keeps it soft.
- If the boli is cooked for too long on one side it will become hard as the jaggery is getting harder inside.
- Do not spread more than two discs at a time and try to cook them immediately. If too many discs are made at a time and cooked later they dry out and become hard and chewy.
- Instead of the palm of ur hand use an oiled aluminium foil to shape and cover the filling if u like.