Boli
Ingredients
Kadalai Paruppu (channa dal) – 200 gms
Maida - 150 gms
Jaggery - 400gms
Salt - 1 pinch
Cardamom - 4 pieces
Turmeric powder - 1/4 spoon
Grated coconut - 1 cup
Oil - 200 gms
Method
Soak the kadalai paruppu in water for half-an-hour and cook it. Maida should be made into a dough with oil and salt beforehand as it should be supple. Grind the kadalai paruppu with grated coconut till it turns into a paste. Pour a little water in a thick vessel and add jaggery to it and heat it. Stir it till it solidifies and add the paste to it. Keep stirring till it solidifies. Garnish it with cardamom powder.
Make a small ball with the maida dough and and spread it like a chapathi. Make a small ball out of the pooranam - kadalai paruppu and jaggery paste - and place it in the centre of the maida dough and close it. Spread it in a circular shape with your fingers. Apply oil on your fingers to make the job easy. Place it on a tava and apply oil to it. Low flame will help cook the boli and turn it into yellowish brown in colour. Serve it hot with ghee.
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