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