Boli

You will need

• 1 cup Bengal Gram (Kadalaparuppu)
• 1 cup Sugar ( I added 1¼ cup sugar because i love sweets)
  
• ¼ cup Gingelly Oil(Nallenna)
• 1 cup All Purpose Flour(Maida)
• Water - As reqd to form a dough
• ¼ tsp Nutmeg(Jathikka) powder
• ¼ tsp Cardamom(Elakka)powder
• A pinch of Golden Yellow Food color (Optional)
• Rice Flour or maida flour - to spread on the board,to prevent it from sticking
• ¼ cup Ghee

Step 1:

Preparing dough

Mix the maida flour and food color together .Add enough water and make it into a soft dough.Pour gingelly oil into it and knead it well until the dough become very soft.Keep it aside for 1 hour to make it more soft.

Step 2:

Making filling

Boil gram with plenty of water until it is cooked soft.Strain it well.Again add some more water,boil it and drain.Add sugar and 3 tsp of ghee into the cooked gram,allow it to cook in medium heat.

Stir continuously until the mixture becomes semi solid.Be careful,it should not become too hard.Now stir in cardamom powder and nutmeg powder into it.Mix well together and grind it using a mixer when its hot. If it becomes cold,the mixture can harden and makes grinding difficult.

STEP 3:

Rolling Boli

Now make equal number of lemon sized balls with both gram mixture and with the dough.Take a ball made of flour,roll out a little on a floured surface( rice flour is spread on the surface).Keep the gram ball in centre of the rolled dough.Cover the gram completely with the dough as shown in the picture.
Now using hand ,press it evenly and make it very smooth. Again roll it out as thin as possible.

Step 4:




Frying Boli

Heat a griddle and cook the bolis just like we do for chappathis.Apply little ghee on both sides.Keep it in an air tight container and keep it in the refrigeretor when it is cooled.Thus, it can be stored for a week.

Handy Hint:..

While rolling with gram mixture it will be sticky. So use lots of flour for rolling. And clean the tava with paper towel after making each boli. The end result will be mouth watering.