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

Coconut Poli / Boli

Yet another type of Boli made during special occasions

Ingredients
Part 1 - Outer Cover

• Maida - 11/2 cups
• Ghee - 1 tablespoons
• Water - as required

Take maida in a broad basin.Make a well in the center.Put ghee in it and mix with fingers.It will look like bread crumbs.Now add water little by little till it forms a proper dough.Leave it for 4 hours

Part 2 - Inner Stuffing

• Jaggery - 1 1/2 cups
• Water - nearly 1/4 cup
• Grated coconut (fresh) - 2 cups
• Cardamon powder - a pinch
• Roasted Rava - 1 tablespoon

Take jaggery in a thick bottomed kadai.Pour water and stir it.
Switch on the stove and mix till the bubbles comes.Strain the jaggery syrup and pour it back in the same kadai
Add coconut gratings and stir in simmer flame.Put a pinch of cardamon powder and mix well till the moisture is completely absorbed
Add roasted rava.Stir it once and switch off the stove

Method

• Heat a tawa
• Smear a banana leaf with oil
• Pluck a small sized ball from maida dough and flatten it using fingers on the banana leaf
• Now place a big ball of coconut filling in the center
• Carefully close the edges as we do for parathas
• Again flatten the stuffed boli with fingers

• Transfer the boli to hot tawa (along with banana leaf)
• After a minute take off the banana leaf and revert the boli on to the other side
• Make sure it is cooked on both the sides

Take it out and serve directly

Masala Poli

Poli or Boli is generally a sweet dish made during festival times.But here there is a slight twist instead of a sweet filling masala / spicy filling is used.Since it does not contain onions it can be consumed on Fasting Days also

Ingredients
Part 1 - Outer Cover

• Maida - 1 cup
• Salt - a pinch
• Gingelly Oil - nearly 1/4 cup
• Turmeric - a pinch (optional)
• Water - 4 tablespoons

Combine the above ingredients and make soft dough.Leave it for 4 hours

Part 2 - Inner Stuffing

• Potato -2 medium sized
• Garam Masala Powder - 3/4 teaspoon
• Chilly Powder - 1 teaspoom
• Coriander Powder - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Jeera Powder - 1/2 teaspoon
• Aamchur Powder - little
• Salt - as need
• Curry leaves and Coriander leaves - few

Pressure cook the potatoes for 4 whistles.Once done allow it to cool and peel the skin.Mash it well and add rest of the items.Mix well.

For step by step cooking with pics refer the following link Aloo Filling.But omit onions

Grated carrot - for garnish

Procedure

• Grease a banana leaf 
• Pinch out a small ball from the prepared dough and place it on a greased banana leaf

• Spread it out like roti using your fingers

• Now place a big ball of stuffing in the center and carefully close the edges

• Again flatted it like a roti using your fingers

• Place it on a hot tawa and sprinkle grated carrot over it

• After 2 minutes flip it on to other side

• Make sure that it is cooked on both the sides

Once done serve it hot

Parupu Payasam / Rice Dhall Kheer / Payasam

This kind of payasam/kheer is popular in South India especially during festival days

Ingredients

• Raw rice - 1 measure
• Split yellow moong dhall- 1/2 measure
• Channa dhall - very little
• Coconut milk - 200 ml (I used ready made one)
• Crushed jaggery - 2 measures
• Water - 1/4 cup
• Ghee - 2 tablespoons
• Cashew pieces - 10 nos
• Coconut pieces - very little

Method

• Dry roast raw rice, moong dhall and channa dhall separately in a kadai

• Soak channa dhall in water for 20 minutes
• Meanwhile coarsely grind the rice.It should of rava/sooji consistency

• Pressure cook dhalls and rice rava for 3 whistles.The ratio of rice rava/dhall : water is 1:3
• Boil water and dissolve jaggery in it.Strain the jaggery syrup and add it to the cooked rice rava and dhall mixture

• Dilute 1/2 of coconut milk with 1 cup of water and add it to the mixture.Allow it to boil well
• Switch off the stove and add the remaining undiluted coconut milk
• Fry cashews and coconut in 1 tablespoon of ghee separately and add to the payasam

• Add the remaining ghee to the payasam and mix well
• Serve it hot

Aama Vadai / Parupu Vadai

In South India Aama Vadai is an interesting item in any festival right from small pooja at home to wedding ceremonies.It is served as evening snack too.

Recipe Courtesy : My Mom

Alternatively check for Masala Vadai recipe

Ingredients
Part 1 - Soaking

• Toor Dhal (Thuvaram Parupu) - 1 ladle
• Urad Dhall - 2 teaspoons
• Green chillies - 2 nos
• Ginger - small piece

Part 2 - Soaking

• Channa Dhal (Kadalai Parupu) - 1 ladle
• Dried Red Chilly - 2 or more
• Cumin seeds / jeera - 1 teaspoon

Part 3 - Others

• Salt - less than 1 teaspoon
• Turmeric - a pinch
• Coriander and curry leaves - little
• Oil - For Frying (I used Cardialife oil which is a blend of olive and corn oils and of course cholesterol free)

Method
Step 1 - Soaking

• Soak toor and urad dhals together for about 1 hour
• Soak channa dhal separately in hot water for 1 hour
• The soaked dhalls would be swollen due to water absorption of water

Step 2 - Grinding / Vadai Batter

• Drain the water from dhalls and keep it aside (it can be used for grinding)
• Grind toor dhall and urad dhall first by sprinkling water little by little
• Now add half of the soaked channa dhall and grind it.The mixture should be coarse
• Add red chillies and run the mixer once more

• Add the remaining channa dhal, salt, turmeric powder and hing.Mix well

• Put finely chopped curry and coriander leaves.Mix well.Keep the batter in freezer for half hour (optional)

Step 3 - Making Vadais

• The batter should be of tight consistency then only vadas could be made.If it is loose (watery) add rava or rice flour.Mix well with hand and leave for 10 minutes.If you add rava it will be more crisp
• Take out small balls from the batter and place it on a milk cover / betel leaf / banana leaf and flatten it

•  Heat oil and drop a marble sized ball to check whether the oil is heated.
• Deep fry the flattened batter

•  Place the fried vadais in a colander and then in a tissue paper to drain out the excess oil from the vadas
• Hot vadas are ready

Consume hot with sauce...Can be served as side dish