BOLI FOR BOGI

 

Boli is a very popular, traditional sweet prepared during special occasions and festivals.. There are many variation of this recipe. I have used bengal gram dal and coconut to make this boli.. It is prepared commonly during many festivals like Bhogi, Ugadi, Pongal etc. It can also be had as a snack. Some love to have it pal payasam.

Ingredients needed

All purpose flour/Maida -1 cup
Oil – 2 tbsp (nallennai)
Turmeric powder- a pinch

For the stuffing

Bengal gram/channa dal/kadalai paruppu -1/2 cup
Jaggery – 3/4 cup
Coconut (grated) 1/3 cup
Ghee/clarified butter – 1 tsp
Cardamom powder- 1/3 tsp

Plantain leaf

Make a dough by mixing flour, turmeric powder and needed water. Knead it, add 2 tbsp oil and keep it covered for 3-4 hours. Let it remain soaked in oil. The more it remains soaked in oil the more softer the boli will be. It must besoaked in oil atleast for a minimum of 1 hour

 

Wash and soak bengal gram (kadalai paruppu) for half an hour.

Pressure cook bengal gram dal with water (add enough water to cover the dal) for 2 whistles or until soft but not mushy. You can also cook in a pan.

In a bowl, add grated jaggery and just enough water to soak the jaggery. Cook on low heat until the jaggery dissolves. Once it dissolves, filter it to remove dust and impurities if any.

Drain off excess water from the bengal gram dal (channa dal). In a pan, add the filtered jaggery water, cooked bengal gram dal, grated coconut and a tsp of ghee.

 Cook on medium heat stirring continuously until it leaves the sides of the pan.

Leave it to cool. Then grind it to a slightly smooth paste adding cardamom powder. Divide the stuffing into gooseberry sized balls.

Now Take the maida dough which we kept aside and knead it well again.

Grease a plantain leaf with oil. Take a small ball of dough and place it on the plantain leaf

Place a small ball of poli stuffing at the center and seal it on all sides forming a small ball.

Now flatten the ball with the stuffing inside to form a thin small circle. Grease the tawa slightly with ghee and heat it.

Now invert the plantain leaf with the boli over the tawa After a few seconds, gently remove the plantain leaf

Now cook the poli both the sides until golden brown on very low heat.

Once cooked, apply ghee all over the surface and remove from heat. Now Boli is ready to be served.