Friday, July 4, 2014

Boli, Puran Poli, Obatu, Bobatlu/ Holige

Ingredients:
Bengal Gram( Channa dal, Kadalaparuppu) - 2 cups
Jaggery - 2 cups
Maida (All Purpose Flour) - 1 1/2 cups
Rice Flour - 1 tsp(Optional)
Suji Rava - 1 tsp(Optional)
Cardamon Powder - 1/4 tsp
Turmeric Powder- 1/4 tsp
Water - as needed to make the dough
Salt - a pinch

Butter/ Ghee/ Oil - 1/4 cup

Method:
Pressure cook channa dal. Cook till it is well cooked and drain all water when hot ,and let it dry on paper towel if needed. Powder it in mixer and add jaggery to channa dal Powder and cook till thick .
OR



If the water is all dried up after pressure cooking the dal. Add powdered Jaggery to dal and cook till all water is dried up. Add cardamon Powder to it and mix well.

After the dal mixture is cool enough to handle, start making the balls. Keeping this in fridge helps in making the dal balls easier.

Make dough with maida, turmeric powder, suji ,salt and rice flour together .Add enough water and make it into a very soft dough.Also add oil to make a soft dough.Make balls and keep aside.


The dal mixture balls should be bigger than the dough only then the final boli will taste good.Take a dough ball and spread out into a small circle with hand. Keep the sweet dal ball in center of the rolled out dough. Bring all the sides of the dough to the center to cover the filling completely.Seal it nicely and press it again to form a circle.

Place it in on a  greased plastic sheet. Press with your fingers till expands to the desired circumference.Cook the boli on  both sides on a hot griddle using some butter/ghee/oil. Remove when brown spots appear on both sides.

Enjoy boli/Puran Poli, Obatu, Bobatlu while playing Tamilnadu's Pallamkuzhi.....:)
Recipe Courtesy: Varevah

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