Kadalapparippu Boli/ Poli
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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.
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
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
Ingredients
For the Filling
For the Covering
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Instructions
- 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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