Introduction:

Sweet Boli (often called Theni Boli or simply Boli) is an integral part of Tamil cuisine and is quite popular in its border districts of Kerala, especially Thiruvananthapuram, where it’s an integral part of marriage sadyas and onam feasts. Boli can be defined as the counterpart to Maharashtra’s cultural icon, Puran Poli, but with distinct characteristics that make it unique. While Puran Poli is a traditional Maharashtrian Sweet recipe prepared during festivals, celebrations and cultural events, it shares a similar method of preparation with key ingredient of stuffing remains the same. 

Puran Poli use jaggery and wheat flour, instead of boli’s white sugar and maida, while keeping bengal gram stuffing the same. In North Karnataka, the dish is Holige and in South Karnataka, it is Obattu. Bobbatlu or Bhakshalu of Telugu-speaking communities and Vedmi of Gujarat are similar dishes and all of them carry something rooted in their traditions, festivals and culture. There are slight variations in names across different regions. Yet, the basic concept remains the same. It’s mostly prepared like a stuffed chapati, with a sweet stuffing inside, and it belongs to the category of Sweet Flatbread Recipes.

Boli is considered as a part of Tamil Brahmin cuisine and their trademark traditional dish. Maybe Puran Poli is healthy as its recipe ingredients include jaggery and wheat flour. But when it comes to taste, Puran Poli can never beat South India’s famous sweet – Boli. Here is a simple method of preparation. If you want each step in detail, go through this link.

Tamil Brahmin Style Boli

Ingredients for Tamil Brahmin Style Boli:

  1. Ghee – 3 big spoons
  2. Kadala paripp (Bengal Gram dal) – 1 cup
  3. Sugar – ½ cup
  4. Cardamom and nutmeg powder – ½ small spoon each
  5. Maida – 1 cup
    Turmeric powder – ½ small spoon
    Salt – As required
  6. Gingerly oil – As required
  7. Rice powder – For rolling

How to prepare Tamil Brahmin Style Boli?

  1. Cook Bengal gram and drain off excess water.
  2. Then make a fine paste of Bengal gram.
  3. Heat ghee in a pan and add Bengal gram paste to it along with sugar.
  4. When gram is fried, if you like, you can add excess ghee.
  5. When the mixture turns sticky and separates from pan edges, add cardamom and nutmeg powder.
  6. Mix well and put the flame off.
  7. Mix turmeric powder and salt with maida.
  8. Add water and prepare dough similar to chapati.
  9. Make small balls out of it and soak them in gingerly oil for 15 minutes.
  10. Take each ball in your palm, press it and place gram filling at the centre.
  11. Now wrap the ball from four sides, and if excess maida is present, tear it off to make it perfect.
  12. Dip each ball in rice flour and spread like chapati.
  13. Fry in hot tawa and serve along with Vermicelli or Paal Payasam.

Courtesy: Vanitha Magazine September 1-14, 2017  

Also read: Maampazha Semiya Payasam recipe

You can read a few more delicious gram flour sweet recipes. Here is the page link. Click on the images in the gallery to read. 

 

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