Kadambur Boli (Poli) Recipe
Prep time
Cook time
Total time
Kadambur Famouse Boli Recipe,How to make Boli very soft??
Recipe type: snacks
Cuisine: South Indian
Serves: 10
  • 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
  1. 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.
  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.
  3. 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.
  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.
To get soft bolis ,the dough should be sticky and soft.Make sure that you cover the dough completely with oil.You can also use vegetable oil ,if you cant find gingelly 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.
Adding turmeric powder is optional.I did add turmeric powder as i wanted to avoid artificial food colour.
Recipe by Prema's Culinary at http://www.premascook.com/2015/05/kadambur-boli-poli-recipe.html