During my childhood days, I knew only Uppittu. Back then, this made it appearance very few times in a year. Being in a joint family, each one had access to a limited supply of these delicacy. Later, attending weddings in Chennai, introduced Boli/Poli to me. Needless to say, was hooked to those soft bolis. I started pestering amma to learn. Amma learnt it from my aunt in Chennai and thus I could enjoy them at home too. And blogging has introduced me to umpteen varieties of bolis. Post marriage, I came to know that this is a masterpiece of my MIL and I am sharing her recipe here and I have been following the same. Earlier I had posted a boli with a different filling. Here its the traditional version.
You need
For the filling
- Chana dal/Kadala paruppu - 1 cup
- Sugar - 1 cup
- Cardamom powder - 1/2 tspn
- Ghee - 1 tblspn
For the dough
- Maida/All purpose flour - 2 cup
- Butter/Oil - 1 tblspn
- Turmeric - a pinch
- Water to knead
- Oil or ghee to roast the boli
- Powdered sugar - 1/2 cup (Optional)
Method
Mix maida, butter and turmeric in a bowl. Make sure the butter coats all the flour and this will ensure soft boli. Add water little by little and knead to get a soft dough. The dough should be firm too. Leave the dough for atleast an hour .
Pressure cook chana dal with enough water till it is soft. Drain and mash the dal. Grind the dal along with the ,sugar in a mixer grinder to get a soft paste. There should not be any granules of dal, since it will make it difficult while rolling later.
Heat a kadai. Add a teaspoon of ghee. Tip in the ground dal paste. Keep stirring till it turns dry and it should be soft too. Don't cook long, that it turns hard and lumpy.
Pinch a lemon sized dough. Roll it to 2 inch size. Keep a tablespoon of the filling. Fold the edges and cover the filling. Keep the filled edges facing down and dust it with the flour and roll like a chappathi.
Heat a tawa. When it is medium hot, place the rolled boli and cook both sides till you can see brown specs. Drizzle little oil or ghee along the edges while cooking. Remove from tawa and sprinkle little powdered sugar and fold. Enjoy munching the sweet and soft bolis. It has a shelf life of 3 days.
