Wednesday, February 12, 2014

Parupu Boli / Dhal Boli

Most common poli / boli made during Bhogi Pandigai and Avani avittam



Ingredients and Preparation
Part 1 - Outer Cover
  • Maida - 1 cup
  • Salt - 1/2 teaspoon
  • Turmeric - a pinch
  • Gingelly oil - nearly 1/4 cup
Combine the above ingredients and a make a soft dough.Coat it with little ghee and allow it rest for 4 hours


Part 2 - Stuffing
  • Channa dhal / Kadala parupu - 1 cup
  • Grated coconut - 3/4 cup
  • Jaggery (powdered) - 1 1/2 cups
  • Cardamom powder - a pinch
Dry fry channa dhal and pressure cook for 2 whistles.It should not be mashy
Drain excess water if any.Cool it
Now take it in a mixer.Add jaggery, coconut and cardamom powder and grind it to a smooth paste
Take it in a kadai and stir it on a simmer flame till it leaves the sides of the kadai and becomes a thick ball

Part 3
  • Ghee / Oil
Method
  • Heat a tawa
  • Meanwhile smear a banana leaf with oil.Pinch out a small piece from dough and spread it with your fingers
  • Place a small ball of filling and close it with your fingers on all four sides like a ball
  • Now flatten this ball with your palm and fingers.It will be stretchable so you can alter as you like
  • Now transfer it on to the hot tawa along with banana leaf
  • After a minute slowly take off the banana leaf and cook well on both the sides using ghee or oil
  • Spread ghee on to hot boli while serving