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PrintBOLI
Makes :
25
Preparation Time :
Cooking Time :
Preparation Method :
- Make a dough with the refined flour, salt, turmeric powder, ¼ cup oil and sufficient water. Pour ½ cup oil over the dough. Set aside.
- The Filling: Pressure-cook the Bengal gram dal and the red gram dal. Drain and set it aside. Make sure that the dals are not overcooked.
- Roast the grated coconut and add the powdered jaggery and simmer on low heat till the jaggery melts completely.
- Add the cooked dals and continue to simmer till the mixture blends and thickens. Set aside to cool.
- Grind the filling to a fine paste, adding the powdered cardamoms.
- The Pancakes: Knead the dough to incorporate the oil. Take a small ball of the dough and place it on an oiled plantain leaf and flatten with the hand like a chapatti.
- Place a small amount of filling in the centre. Fold the dough over the filling and flatten once again with the hand.
- Heat a tawa or griddle and fry both sides of the pancake till done, using very little oil.
- Make the remaining pancakes in the same way.
- Serve hot or cold with ghee.
INGREDIENTS
- 500 grams refined flour
- 200 ml Cooking oil
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- A few plantain leaves or butter paper
Filling
- 250 grams coconut, grated
- 220 grams Bengal gram dal
- 75 grams red gram dal
- 500 grams jaggery, powdered
- 6 green cardamoms, powdered
4 comments for “Boli”
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