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Kerala Boli | Poli | Sweet lentil flatbread recipe with step by step pictures

Kerala Boli


South Indian sweet  made using channa dal and is usually served with payasam.

Prep Time: 40 minutes
Cook time: 40 minutes
Makes: 20 sweet bolis
Ingredients:
For Dough

  1. All purpose flour-1 cup
  2. Turmeric powder-1 pinch (see notes)
  3. Water-as required
  4. Gingelly oil-3 to 4 tbsp

For Filling

  1. Channa dal-1 cup
  2. Water-to cook channa dal
  3. Sugar-1 cup
  4. Turmeric powder- 1 pinch
  5. Cardamom powder-1/4 to 1/2 tsp
  6. Nutmeg powder-1 pinch
  7. Water-as required

Other ingredients

  1. Rice flour-1/2 cup( approx)
  2. Ghee-as required

Instructions:

  • Wash channa dal well ,add sufficient quantity of water and cook just until done.Do not over cook the dal.( You can use a pressure cooker,if desired).Keep aside.

  • To prepare the dough,combine together all purpose flour and turmeric powder in a bowl.Add water and  mix well.

  • Knead to form a soft dough.It should be a bit sticky.Now pour the gingelly oil over the dough.Cover and keep aside for at least 30 minutes.

  • Drain the cooked channa dal.In a pan,add cooked channa dal ,one pinch turmeric powder and sugar.Cook for 5 to 7 minutes or until it turns thick.( do not cook it for long,if you do so, the mixture will dry up)

  • Switch off the stove ,add cardamom powder and nutmeg powder  and mix well until combined. Allow it to cool completely.(If the mixture is not smooth ,grind it well in a food processor.)Divide this filling into 18 to 20 equal size balls.

  • Take a small portion of the dough(i.e just enough to make a very thin layer around the filling) and  flatten it in your palm.Place the filling  over this.

  • Cover the filling with the dough by gently pulling the edges towards the center. Flatten the prepared ball and dust both sides with rice flour.

  • Roll this to form a thin circle.( make it as thin as possible.) .Dust the surface with rice flour to prevent sticking.

  • Heat a tava and cook the boli for few seconds on both the sides or until the color starts to change,over a medium flame.( do not cook it for too long)Drizzle ghee on top.Carefully remove the boli and repeat with the remaining dough.
  • Notes:

    • To get soft bolis ,the dough should be sticky and soft.Make sure that you cover the dough completely with oil.You can also use vegetable oil ,if you cant find gingelly oil.
    • Do not cook the boli for too long,if you do so it will turn hard.
    • The bolis can be stored in an airtight container for 2 to 3 days. Refrigerate it,if you want to keep it for a longer time.
    • Adding turmeric powder is optional.I did add turmeric powder as i wanted to avoid artificial food colour.

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    9 Comments

  • Reply
    hotpotcooking
    January 29, 2014 at 4:21 pm

    Lovely poli. I usually add jaggery , never tried with sugar.

  • Reply
    Sailaja Damodaran
    January 29, 2014 at 4:40 pm

    love to eat these with hot ghee spread on top.
    http://www.sailajakitchen.org

  • Reply
    divya
    January 29, 2014 at 9:18 pm

    mmmm…..yummmm… Looks mouthwatering. Amazing clicks

  • Reply
    Lifewithspices
    January 30, 2014 at 4:55 am

    mouthwatering.. bful clicks..

  • Reply
    Unknown
    January 30, 2014 at 2:44 pm

    yumyum,, so tempting !! the background purple cloth is just adding that ethnic look to the whole recipe,

    good step by step pictures !! Thumbs up !

  • Reply
    Sherin
    March 19, 2017 at 12:45 pm

    This comment has been removed by a blog administrator.

  • Reply
    Sherin
    March 19, 2017 at 12:51 pm

    Hi.. I have tried this recipe many times and it has come out very nice. Very good recipe. Thank you for this lovely recipe.

  • Reply
    Sherin
    March 20, 2017 at 4:18 am

    Hi.. I have tried this recipe many times and it has come out very nice. Very good recipe. Thank you for this lovely recipe.

  • Reply
    Unknown
    December 11, 2017 at 8:39 am

    I have tried this recipe and it turned out really well. But I needed more Maida (around 2 cups) for 1 cup of channa dal.

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