Boli /Kerala Style sweet lentil flatbread

DSC_0522

Boli is a dessert made out of all purpose flour , split bengal gram (channa dal) and sugar flavoured with cardamom and nutmeg powder. It is normally served with semiya payasam ( vermicelli and milk pudding ) during weddings and festivals. Boli is a sweet item very famous in southern kerala ( my home province) especially from the city of trivandrum (capital of the state). Usually serving boli with payasam is a match made in heaven like a beautiful couple . I can eat so many of them with or without the payasam . Since it is served with another sweet pudding boli is mildly sweet.

Boli is also made in other parts of India too with slight variations in the recipe

Puran poli from maharashtra . I have made this during holi and you can find the recipe by clicking the following link .
http://crackleandtemper.ca/recipe/puran-poli-indian-bread-stuffed-with-lentil-and-jaggery/

Holige/Obbattu in karnataka
Bobbattu in Andhra pradesh
Poli in tamil nadu

The Boli which I have made here is stuffed with cooked channa dal and sugar rolled out into thin rounds then cooked on a griddle without burning , finally it is smeared with ghee ( clarified butter) to give that wonderful aroma.

 
DSC_0514

Boli /Kerala Style sweet lentil flatbread
Yields 10
Write a review
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
164 calories
25 g
0 g
6 g
2 g
1 g
37 g
0 g
0 g
0 g
4 g
Nutrition Facts
Serving Size
37g
Yields
10
Amount Per Serving
Calories 164
Calories from Fat 52
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 25g
8%
Dietary Fiber 1g
3%
Sugars 0g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Split Bengal Gram- 1/2 cup
  2. All purpose Flour- 1 cup
  3. Rice Flour - 2 cups
  4. Turmeric powder- a pinch
  5. Sesame Oil/ Gingelly Oil - 4 tbsp
  6. Sugar- 1/2 cup
  7. Cardamom Powder- a pinch
  8. Nutmeg powder- a pinch
  9. Ghee- as required for smearing
Instructions
  1. 1. Soak channa dal for one hour , then drain and with enough water to cover the dal pressure cook it.
  2. 2. Place both all purpose flour & rice flour and a pinch of turmeric powder in a bowl . By adding water little by little make a smooth dough it has to be sticky not a stiff dough. Keep it in the bowl itself covered in sesame oil , this will prevent the dough from getting dried up . Normally gingelly oil is used , since I couldnt find it I used sesame oil from asian store .You can also use coconut oil here but avoid using olive oil.
  3. 3. By this time the dal will be cooked , take it out strain and keep it aside
  4. 4. In a pan take this cooked dal , a pinch of turmeric powder and sugar.
  5. 5. Cook this mixture on medium flame for 5 minutes or till it becomes smooth and bit thicker . Then add cardamom powder and nutmeg powder . If the dal is not mashed enough you can pulse this in a food processor for a minute
  6. 6. Make balls of this lentil mixture which should be almost the size of a golf ball
  7. 7. Take some of the all purpose dough , flatten it out using fingers into a tiny round shape and place this lentil balls inside
  8. 8. Seal this by covering the entire lentil ball with the dough . Make sure you seal it very well
  9. 9. Dust this dough with some rice flour and slightly flatten it using fingers1
  10. 10. Start rolling this out , you can dust rice flour in between if needed
  11. 11. Roll it thinly , not too thick or too thin. If it is too thick you can enjoy it well , if itis too this it will break easily because of sugar
  12. 12. Heat a griddle and cook like cooking a normal roti/chappati
  13. 13. When it is cooked it will have brown spots on the sides . Then smear both sides with ghee
beta
calories
164
fat
6g
protein
2g
carbs
25g
more
Crackleandtemper http://crackleandtemper.ca/

DSC_51

Leave a Reply