Boli is a delicious sweet snack also known as poli, very famous in Kadambur in Tamilnadu. This Kadambur boli recipe is similar to Kerala boli recipe but slight changes. For stuffing, they use Bengal gram (kadalaiparuppu), Jaggery & cardamom. This recipe doesn’t call for coconut like normal poli recipe. This stuffing gives the extraordinary taste. The kadalaiparuppu has to soak with jaggery and cardamom for 2 hrs and then grind it in attukal (manual grinder). On this processing time, the Bengal gram sucks the syrup and flavor and this make the stuffing tasty and flavourful. Usually, we make boli for bogi pandigai but making of boli is bit different than this. Let’s proceed with the recipe.
How to make Boli (poli) step by step instruction:
2.Soak Bengal Gram for 20 mins and then drain the water completely. Now Powdered jaggery and mix well with the Bengal gram.Now add the cardamom powder and mix well altogether and let it soak for 1-2 hours. It is then blended to a fine paste in mixie or grinder.Then make the kadalaiparuppu puranam into gooseberry-sized balls.
3.The Bengal gram-jaggery stuffing is placed in the centre and covered with the dough, ensuring all the sides are sealed properly, with oil applied on finger tips, the dough is gently flattened and spread to the size of a chappati
4. On the heated griddle, the boli is cooked on medium flame with a sprinkling of oil till the boli turns golden brown in colour. Served hot for best taste.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.
Quick Recap Poli recipe:
- 1 cup All-purpose flour (maida)
- Water (for kneading)
- ⅓ cup oil ,For needing as well as frying boli
- ⅓ tsp turmeric powder
- 1 Bengal gram (kadalai paruppu)
- 1 cup Powdered jaggery One
- ⅓ tsp Cardamom powder
- Salt to taste
- Add Maida,turmeric powder, salt, and water in a mixing bowl and are kneaded together to a pliable dough, which is coated with oil and kept aside for 2 hours.
- Soak Bengal Gram for 20 mins and then drain the water completely. Now Powdered jaggery and mix well with the Bengal gram.Now add the cardamom powder and mix well altogether and let it soak for 1-2 hours. It is then blended to a fine paste in mixie or grinder.
- Then make the kadalaiparuppu puranam into gooseberry-sized balls.The Bengal gram-jaggery stuffing is placed in the centre and covered with the dough, ensuring all the sides are sealed properly, with oil applied on finger tips, the dough is gently flattened and spread to the size of a chappati.
- On the heated griddle, the boli is cooked on medium flame with a sprinkling of oil till the boli turns golden brown in colour. Served hot for best taste.
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.
Poli recipe video:
Variations:
1.Kerala style poli recipe, Make puran by boiling the dal and then add nutmeg powder,coconut, cardamom, jaggery syrup and mix well. Add coconut oil while make the outer dough and also for frying it.
2.coconut poli Recipe, Make puran by adding coconut and then add dal, cardamom, jaggery powder and mix well. stuff it and make poli by the usual method.
How to get soft bolis??? To get soft bolis, the dough should be sticky and soft.Make sure that you cover the dough completely with 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.
Super prema I loved it . Plus the detailed variations and explanation too good
Thanks Aparna…
Sooper prema m just drooling over the pictures, keep up coming with such delicious goodies. wondeful explanatory pics.
Thanks kalps…