submitted by Dahlia on 02-02-2009
(Nei Poli, Boli, Obatu, Bobatlu)
Bengal Gram(channa dal) - 2 cups
Jaggery/ Sugar - 2 cups
Maida (All Purpose Flour) - 1 3/4 cups
Cardomon Powder - 1/4 tsp
Turmeric Powder/ Yellow Food Color - 1/4 tsp
Butter/ Ghee/ oil - 2-3 tblsp (for kneading)
Butter/ Ghee/ Oil - for frying bolis (as needed)
Water - as needed to make the dough
Salt - a pinch
boli on the tava
1. Mix the maida, turmeric powder/ food color and salt together .Add enough water and make it into a very soft dough.
2. Add the butter/ghee/ oil to the dough and knead again until the dough becomes soft and pliable.
3. Cover with a moist kitchen towel and let it rest. In the meantime make the filling.
4. Boil the channa dal with plenty of water until it is soft but not mashy.
5. Drain all the water and powder it in the mixie.
6. Take this dal powder in a pan, add the jaggery/sugar and cardomon powder and heat it. The jaggery/sugar will melt and form a thick and gooey mixture.
7. After the dal mixture is cool enough to handle, start making the bolis.
8. Make marble sized balls with the dough and lemon sized balls with the dal mixture. The dal mixture should be bigger than the dough only then the final boli will taste good.
9. Take a dough ball roll out into a small circle. Flour the surface to prevent sticking.
10.Keep the sweet dal ball in centre of the rolled out dough. Bring all the sides of the dought to the center to cover the filling completely.
11.Seal it nicely and press it again to form a circle.
12. Place it in between 2 greased plastic sheets. Just press with your fingers till expands to the desired circumference.
13. Cook the bolis on a hot griddle using some butter/ghee/oil. remove when brown spots appear on both sides.
14. Serve it during festival times or even serve for dinner.
Dal ball placed in the center of rolled out dough
dal ball sealed by the dough
boli on the tava