Sweet Boli, Kerala Boli Recipe

Covering dough Preparation:

1. Mix together all-purpose flour, yellow food color, salt and make a very soft dough (softer than poori dough) using enough water.
2. In a bowl, take 3 tablespoons of oil; Soak the prepared dough for 30 minutes.The dough should be immersed completely in the oil.

Filling dough Preparation:

1. Wash Channa dal; In a pressure cooker, cook the dal with 3 cups of water. When the dal is cooked, drain the excess water thoroughly(Refer Notes).
2. Take a heavy bottomed pan, add the cooked dal, sugar, yellow food color and cook on medium heat till the sugar is melted.
3. Then lower the flame and continue stirring till all the water content dries up.
4. Then add cardamom powder, mix well; Remove from heat and allow to cool.
5. Once it is cooled, grind/mash the mixture thoroughly without any lumps and set aside.

Making Bolis:(Refer pictures)

1. In a tray/plate, take some rice flour and set aside.
2. Make 12-15 small lemon sized balls from the prepared filling dough.
3. Also make 12-15 medium marble sized balls from the prepared covering dough.
4. Flatten each covering dough balls, place a filling ball in the middle and cover it completely with the covering dough.
5. Flatten the ball slightly and keep it in the rice flour(Step#1) and repeat the process to complete with all balls.
6. Take each flattened boli balls, roll out carefully and slowly into a circular shape(chappathi/poori shaped, approx: 6-7 inch). If required, dust occasionally with rice flour to avoid sticking.
7. Heat a flat pan on low/medium heat; Fry boli very carefully on both sides till it starts to change the color(whitish yellow in color). Don't allow to brown. Slowly and carefully flip to both sides when frying, otherwise it may break.
8. If you are using ghee, brush a small amount of ghee on both sides while frying.
9. Serve with Semia/Palpayasam/Palada.

Notes:

• Dal Cooking Instruction:
  • Cook on high heat till one whistle; Then lower the heat and cook for 5 minutes; Remove from heat and let it rest till all the pressure goes out.
  • The cooking time and resting time may vary, depending on the pressure cooker size and temperature(I used a 3 ltr pressure cooker). If you have any confusion, release the pressure after 5 minutes of cooking and check the dal is cooked or not. If the dal is not cooked, cook it again without covering the pressure cooker till it is done.
• The prepared covering dough should be dipped in Oil. This gives elasticity to the dough which is very essential for this recipe.
• Its a super soft version of boli, so handle with care while rolling out and frying.
• The Bolis will stay good at room temperature for 2-4 days.

Yield: Makes about 12-15 bolis.