Ingredients:
- Bengal Gram Dal - 1 Cup
- Jaggery - 1-1/4 Cup ( 1 cup for correct sweetness 11/4 cup for little bit more sweetness )
- Cardamon - 4 nos or 1/2 tspn cardamon powder
- Grated Coconut - 2 tblspn
- Maida - 3 to 4 Cups
- Orange or yellow colour - a pinch ( optional )
- Salt - a pinch
- Ghee - 2 tblspn
- Oil - 2 Cup
Method:
- To maida add salt, orange or yellow colour and make soft dough ( like chappathi dough ) by adding water little by little and keep it aside for 2 hrs
- Cook the kadalai paruppu in cooker for 2 whistle and cool it
- After that grind it in mixie for one pulse to make it sooji like consistency
- Heat jaggery in kadai with 1 tspn of water and allow it to dissolve
- When jaggery dissolves completely and become thickened ( slight pagu patham ), add grinded dal, grated coconut, cardamon, 2 tspn ghee and mix well
- When all the ingredients mix well leave it in low flame for 5 to 10 mins and switch off the stove and cool down
- Take lemon size of maida dough and press it slightly in palm and keep the poornam inside and close it thoroughly with the dough
- Then in plastic sheet or banana leaf with the help of oil press this poornam stuffed maida dough with the help of fingers like a chappathi ( that is by pressing all sides of the dough slowly step by step by rotating it )
- Heat the tawa and cook the boli by turning up side down until it becomes golden brown by applying oil
- Serve this Paruppu Boli hot with ghee on top
Note:
If we use orange or yellow colour with maida we will get colour boli
Here i didn't use colour to the dough so it looks normal colour
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