Sweet Lentil Flatbread

This sweet, stuffed lentil-based flatbread, known as boli, is traditionally served with payasam at marriages or festivals in Kerala, India.
By Swathi Iyer
Sweet Lentil Flatbread

Sweet Lentil Flatbread
 
Prep Time
Cook Time
Total Time
 
This sweet, stuffed lentil-based flatbread, known as boli, is traditionally served with payasam at marriages or festivals in Kerala, India.
Author:
Recipe Type: Dessert
Cuisine: Indian
Ingredients
For the filling
  • 1 ¼ cup Chana dal/Split chick peas/Kadala parippu
  • 11/4 cup sugar
  • ¼ teaspoon Nutmeg powder
  • ¼ teaspoon cardamom powder (3 no of pods)
  • Few pinch of yellow food color (if using, I didn’t )
For Outer cover
  • 1 ½ cup all purpose flour/Maida
  • 3-4 drops of yellow food color
  • ¼ cup gingerly oil / Nalla Enna
  • ¼ cup water
  • ⅛ teaspoon salt
For making boli
  • ¼ cup rice flour
  • 2 tablespoon ghee
Instructions
To make the Filling
  1. Wash Chana Dal/split chick peas with running water and cook it with 3 cups of Water in a pressure cooker. (Cook on high till one whistle; then lower the heat and cook for 5 minutes and then crank up the heat till one whistle.)
  2. Once the pressure is gone, drain the excess water in the dal and wash with running water once again drain it in colander.
  3. In medium saucepot cook the dal together with the Sugar (and food color if using) on medium heat .First sugar melts and it become watery .But with continued cooking it will form a thick mass
  4. Add Nutmeg Powder and Cardamom Powder; mix well and switch off the heat.
  5. Grind them into fine paste still it is warm, as it cools it get thickens.
  6. Divide them into 13 lemon sized balls and set aside.
To make the dough for the covering
  1. Mix together Flour, Salt and Yellow Food Color and make soft dough using enough Water. (The dough should be really soft; softer than a Poori dough)
  2. Keep it in a bowl and cover it with Oil. The dough should be covered completely with the Oil. Let it rest for 30 minutes at least.
  3. Pinch out 13 balls from this dough and set aside.
  4. To make the Bolis
  5. Divide the filling into 13 equal lemon sized balls.
  6. Take a small portion (the size of a marble) of the dough; flatten it in your palm; place a Dal filling in the middle and cover it with the dough.
  7. Flatten the balls and keep it aside on Rice flour and repeat with all the other portions.
  8. Roll out each Dal filled dough into 7 inch circles with the help of Rice flour to avoid sticking.
  9. Heat a tawa/ griddle on medium heat and cook the Boli on both sides till it starts to change the color here and there. When both sides are cooked brush with ghee, that will help to remove the flour and increase the flavor.
  10. Serve with Palpayasam.

Swathi Iyer

Swathi ( Ambujom Saraswathy) loves to explore cuisines from all over the world, and write about the ones that she and her family enjoyed on her blog Zesty South Indian kitchen. She loves to gives an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. She is also a mom to two wonderful young kids who gives a up or down vote to the food she creates.

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