- Submitted by Dahlia on 2nd Feb 2009
(Nei Poli, Paruppu Poli, Boli, Obatu, Bobatlu)
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Paruppu Boli is a flat sweet bread stuffed with a sweet lentil and jaggery filling. Boli is traditionally made in Tamilnadu and Kerala during festivals seasons. It is also served during weddings with payasam in Kanyakmari district.
It is also made in Karnataka, Andhra Pradesh, Maharashtra and Goa with slight variations. Making this takes some time but it is quite easy. The filling and outer covering can be made ahead and stored in the refrigerator. This way you can enjoy hot bolis during snack time any day. So with little planning you can enjoy this sweet at home.
Recipe For Paruppu Boli
Preparation Time: 60 minutes
Cooking Time: 30 minutes
- Bengal Gram(channa dal) - 1 cups
- Jaggery/ Sugar - 1 cup
- Maida (All Purpose Flour) - 1 3/4 to 2 cups
- Cardamon Powder - 1/4 tsp
- Turmeric Powder/ Yellow Food Color - 1/4 tsp
- Butter/ Ghee/ oil - 3-4 tbsp (for kneading)
- Butter/ Ghee/ Oil - for frying bolis (as needed)
- Water - as needed to make the dough
- Salt - a pinch
- Mix the maida, turmeric powder/ food color and salt together. Add enough water and make it into a very soft dough.
- Add the ghee/ oil (2 tbsp) to the dough and knead again until the dough becomes soft and pliable.
- Apply some oil (2 tbsp) on the dough. Cover with a moist kitchen towel and let it rest for at least 1 hour. In the meantime make the filling.
- Boil the channa dal with plenty of water until it is soft but not mashy.
- Drain all the water and powder it in the mixie.
- Take this dal powder in a pan, add the jaggery/sugar and cardamon powder and heat it. The jaggery/sugar will melt and form a thick and gooey mixture.
- After the dal mixture is cool enough to handle, start making the bolis.
- 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.
- Take a dough ball roll out into a small circle. Flour the surface to prevent sticking.
- Keep the sweet dal ball in center of the rolled out dough. Bring all the sides of the dought to the center to cover the filling completely.
- Seal it nicely and press it again to form a circle.
- Place it in between 2 greased plastic sheets. Just press with your fingers till expands to the desired circumference.
- Cook the bolis on a hot griddle using some butter/ghee/oil. remove when brown spots appear on both sides.
- Serve it during festival times or even serve for dinner.
Detailed Steps to make Poli
Mix the maida, turmeric powder and salt together. Using enough water, knead to form a soft dough. Add 2 tbsp of ghee to the dough and knead again until the dough becomes soft. Add some more ghee on the dogh, cover with a moist kitchen towel and rest for at least 1 hour.
Boil the channa dal till soft and powder it in the mixie.
Melt the jaggery in little water (about 1/4 cup). Sieve to remove impurities. If the jaggery is clean you can add without melting. You can also use white sugar instead.
Take this dal powder in a pan, add the jaggery and cardamon powder. Cook together till it forms a thick mixture.
After the dal mixture is cool enough to handle, start making the bolis.
First, take marble sized dough ball and flatten it on a banana leaf or ziploc cover.
Take lemon sized balls of the dal mixture and place it in the center.
Bring all the sides of the dough to the center, seal to cover the filling completely.
Press it with your fingers till it expands to a circle.
Cook the bolis on a hot griddle using some ghee. Cook till brown spots appear on both sides.
Enjoy hot for best taste.
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