Delicious traditional sweet lentil stuffed flatbread made with chanadal and sugar . Usually served with palpayasam.
It will be hard to think about a marriage feast in the Thiruvananthapuram region of Kerala (my home state in India) without boli and payasam. It is a must to have 3-4 payasam/Sweet pudding, like Ada pradathaman, Palpayasam and kadala parippu payasam, which are most common of payasam. Boli will usually be accompanied by palpaysam. They are like husband and wife combo. Among the tamil Brahmin communities this boli or sweet stuffed lentil flatbread is most common during festivals like Deepavali, Avaniavittam etc. You can find them in bakeries too, and Appa used to buy it for us.
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This week I got a sudden carving for boli. It was like movie flashback, eating them on friends marriage or on a deepavali day in house. Here in US you can’t find them even in Indian store. If you want it you have no choice you need to make it. My hubby was on business trip for last 3 days, so on Tuesday I need to cook for only 3 of us. Usually when I cook rice in pressure cooker, I would make 2 cups of rice in two pans.
However on this day I made only one pan of rice and on the second pan I added chana dal/split chickpeas for cooking. This happened on morning for our lunch. Then I drained the chanadal and wash with running water and set aside to make boli. However that day my daughter had a field trip to Drewberry farm, and she came back only after 3 .00 PM. So my boli making extended for long time, finally I made them in the night after feeding the little ones and let them play and make mess while I am cooking.
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Also the type of lentil used varies, in Gujarat , Karnataka and Tamil Nadu they use Toor dal/split pigeon peas to make this sweet flat bread. In Andhra Pradesh, they use chana dal or moong beans to make this one. Where in Maharashtra it is made with chanadal, In Kerala boli is made with chanadal/ spilt chick peas. The main sweetening agent used is jaggery or sugar. Spices used also vary from state to state. In coastal areas like Kerala, Goa, Gujarat, nutmeg is used along with cardamom where as in rest of part only cardamom is used.
Comparison between Boli and Puran Poli[table id=1 /]The Brahmins from the Mangalore region migrated to Kerala, and brought their traditional recipe of Mangalore holiage/ Mangalore Puran Poli to Trivandrum region. As it was passed from generation to generation the method of making changed a bit compared to the traditional version. I also found similarities between boli and mangalore puran poli in the making of outer cover and stuffing, and also the final brushing of ghee in the cooked boli.
Here is an you tube video of making boli
In boli, the dough for the outer cover is made first with all-purpose flour, food color, salt and water and covered with gingerly oil for 30 minutes at least. When the dough is soaking in oil, you can prepare the filling.
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Cook the chana dal in pressure cooker, and once it is cooked well wash it with running water and allow draining the water, later it is cooked again with sugar. Once the dal becomes thick, grind it into a fine paste while it is warm make balls out of both stuffing and cover and fill the stuffing on each cover and spread it into very thin flat bread. While spreading the flat bread you need to use rice flour liberally, to prevent from sticking to the board. Also try to make it as thin as possible. Then on a hot griddle cook flatbread until it has brown spots on both sides. Use low-medium flame. Once they cooked on sides, brush with melted ghee, enjoy with semiya sabudana payasam recipe coming next.
Here comes the recipe
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Source: https://t-tees.com
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