Kadalapparippu Boli/ Poli



Boli is a sweet snack common in South India. While it is known as Boli in Kerala, it is also called Poli, Holige, Obbattu etc in various states of South India. Though I love Boli, I prepare them very rarely as my boys aren’t particularly fond of it.
Last month, a journalist friend of ours contacted me to contribute a few recipes for the Ganesha Festival special edition of Just For Women (JFW) magazine. Boli was one of the dishes she wanted. You can find the article here.
I follow the recipe by Mrs K.M Mathew.

Kadalapparippu Boli/ Poli

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Desserts
Cuisine South Indian
Servings 14 number


For the Filling

  • 125 gms Bengal gram / Chana Dal
  • 125 gms Sugar
  • 1/2 teaspoon Cardamom powder
  • 1/8 teaspoon Nutmeg powder
  • 1 teaspoon Butter Ghee Clarified

For the Covering

  • 200 gms Flour / Maida
  • 1/4 teaspoon Turmeric powder powder
  • a pinch Salt
  • as required Water
  • 1/2 cup Sesame oil / Vegetable oil


  • Cook the gram with adequate water, till soft.
  • Drain the water.
  • Transfer the gram to a pan.
  • Tip in the sugar and ghee.
  • Cook the mixture on low heat, stirring continuously, till it becomes thick.
  • To check the consistency, lift a bit of the mixture in a spoon. If the mixture falls into the pan as small lumps, it's perfect.
  • Add the cardamom and nutmeg powder and mix well.
  • Switch off heat.
  • If you still spot the gram as whole, run the mixture in a blender to make a smooth paste. Do this before the mixture turns cold.
  • Form small balls off this mixture and keep aside. (approximately 14 balls)
  • Take the flour, salt, turmeric powder in a bowl.
  • Add enough water to form a dough.
  • Now add half of the oil and knead the dough well.
  • Pour the remaining oil and keep covered for at least 30 minutes.
  • The dough will absorb the oil.
  • Knead the dough again. You will get a really smooth and soft dough.
  • Divide the dough into equal portions as the filling.
  • Take a ball and flatten it.
  • Keep the ball of filling and cover the mixture.
  • Roll out thin Bolis.
  • Make sure NOT to apply too much force and they are very soft and may tear easily.
  • Continue the process with the remaining dough.
  • Heat a pan.
  • When moderately hot, place the Boli and cook on medium-low heat.
  • As soon as light brown spots appear, flip and cook the other side.
  • Apply a light coating of clarified butter on both sides.
  • Transfer to an airtight container.
  • These Bolis stay up to 2 days.

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