Boli is a sweet thin crepe made with channa
dal and maida.In Kerala boli is usually eaten with Palpayasam(it is another Kerala
delicacy).wow !! I don’t know how to express my love towards this sweet combo
in words. Yes it is such a heavenly sweet. If you have never tasted this then I
would say you must eat it .The boli which we used to get in Karnataka and Tamil
nadu is bit thick and is applied with
lots of ghee but the one which is available in Kerala is thin and bit dry
though..i prefer the latter. Here I have given the recipe of thin variety.
Ingredients
1.
Chana dal(kadalaparippu)-1 ½ cup
2.
Sugar-1 cup
3.
Maida-2cup
4.
Cardamom powder-1/2tsp
5.
Gingely oil-1/4cup
6.
Rice flour-2cups
7.
Ghee-2tbsp
8.
Yellow food color-a pinch
Method of preparation
1.
Cook channa dal by adding enough water.
I cooked it in a pressure cooker.
2.
Once cooked add sugar and yellow food
color (if any water remains drain the water before adding sugar).And continue
to keep in stove until sugar melts and dal sugar mix thickened to form dough like consistency.
Lastly add cardamom powder and give a nice mix. Switch off the stove and let it
cool. Grind this into smooth paste.
3.
Mean time mix maida, yellow color and
knead into a smooth dough by adding enough water. Pour gingely oil over top of
the kneaded dough and keep aside for 15 minutes.
4.
Now take a lemon sized ball from the
dal mix and gooseberry sized ball from the maida dough. Sprinkle rice flour on
your work space to prevent the boli from sticking while rolling.slighly flatten
the maida dough. Keep the dal ball inside. Bring the edges of maida dough into
the centre and fold to cover the dal ball. Carefully flatten it into thin
crepes .sprinkle rice flour in between to prevent it from sticking while
rolling.(Alternate method-take a butter patter keep the prepared balls inside.
cover with another piece of paper. Flatten it and carefully remove the paper.
This process makes the rolling job much easier)
5.
Cook in a heated tawa .when one side
is cooked flip it over and cook until small brown spots appear on both sides.
Do not overcook as it will turn the boli crisp. Apply ghee in between.
channa dal kept for cooking by adding enough water. |
channa dal was cooked |
sugar started to melt. |
nicely cooked and thickened. |
channa dal ball was kept inside slightly flattened maida ball. |
edges are sealed to keep the dal ball inside |
sprinkled with rice flour and flattened |
eniku randennam tharo?
ReplyDeleteRandennam mathiyo?:)
DeleteI eat the boli when I was in Kerala. The pall payasam over there is simply so yummy. I like these pancakes for I love how its made with the dhal. But now just a little. Made very nicely Rani.
ReplyDeleteThis is there in my to do list....thanks for the recipe.... and you have well illustrated with pics.... :)
ReplyDelete