This sweet is my all time favorite. There are many variations of boli depending on the filling we use. For this particular boli we are going to use a filling made of ground lentils and jaggery. There are many steps to make this but it is all worth it at the end. This boli is made for Tamil New Year, Avani Avittam and Bogi (the day before pongal).
Ingredients
For the filling
Bengal Gram(kadalai paruppu) – 100 gm
Toor Dhal (Thuvaram paruppu) – 100 gm
Shredded coconut – 100 gm
Cardamom – 2 or 3
Jaggery – 400 gm
For the outer cover
Maida (all purpose flour) – 500 to 600 gm
Water
Sesame oil – as needed (for dough and for making the boli)
Ghee – as needed
How to Cook
- Maida is used the dough for the outer cover.
- Add water and sesame oil slowly and knead it until the dough is nice and smooth. Make sure it is not dry. Also add more oil and less water to make this dough so the boli remains soft.
- Add a few spoons of sesame oil on the top of the dough and set it aside for an hour.
- Pressure cook toor dhal and bengal gram together, strain it and grind it along with the shredded coconut and cardamom to fine paste.
- Add the ground paste and jaggery to a pan and keep stirring it on a low flame until you are able to make a ball with the poornam. That is the right consistency. Now the poornam is ready.
- To make the boli take a small lemon size amount of the dough. Roll it with greased fingers to a make a small circle. Now take a big lemon sized amount of poornam and place it on the rolled dough and then wrap it well by slowly stretching the edges. Then slowly roll it again into a roti with your fingers. Use sesame oil for your greasing fingers.
- Heat a tawa and when the tawais hot, gently place the boli on the tawa and cook it on a low flame. When the sides turn slightly brown, with a spoon or brush spread 1/2 tsp of ghee on both sides. Then cook the boli until both sides are golden brown.
Tips:
- If you want a healthier boli, then use wheat flour instead of maida. Just remember to give the dough more resting time until the dough is very smooth. Otherwise the boli can become hard.
- If you want the boli to be cripsy then roll it into a thin roti.
- If you want soft ones then make the boli thick and cook well.
- Use a good amount of poornam for the boli to taste yummy