Meena's Taste Mantra

Kadalaparuppu Boli | Puran Poli | Sweet Lentil Flatbread

Traditionally, Boli that is made for Bhogi Pandigai Festival is made with Maida | Refined Flour and the Poornam | Sweet Stuffing is sugar based with grated coconut. Keeping the Health Quotient in mind Amma has given this a healthier twist! We have been preparing Kadalaparuppu Boli's with Mutligrain Flour and using Jaggery to prepare Sweet Poornam sans coconut! So you can enjoy your Bolis to heart's content...but in moderation!

Ingredients:

For Dough:

2 cups Multigrain Flour

1/2 cup Milk, warm

1 tsp Haldi | Turmeric Powder

A pinch Salt

1 tsp Oil

For Sweet Poornam:

1 cup Channa Dal

1 cup Vellam | Gur | Jaggery, grated

1/2 tsp Haldi | Turmeric Powder
1/2 tsp Elaichi | Cardamom Powder

1 tsp Homemade Ghee | Clarified Butter

For Boli:

Multigrain Flour, for dusting

Homemade Ghee | Clarified Butter

Method:

For Dough:

Knead a stiff dough using all the ingredients except oil. Add little water, if needed, while binding the dough. Then add the oil and knead again for 2 minutes. Cover and keep aside.

For Sweet Poornam:

Pressure cook channa dal, haldi powder with little water such that the dal is covered, for 5 to 6 whistles. The dal should be cooked well. Once the pressure is released, remove the cooked dal and keep to cool.
Grind the cooked dal to a smooth paste. Sprinkle little water, if required.
In a thick bottomed non-stick kadhai, heat ghee.
Add dal paste and grated gur and mix well. Keep stirring till the gur melts and the Sweet Poornam gets to a thick dough consistency. You need to stir continuously so that the Poornam does not get stuck to the bottom of the kadhai.
Switch off the gas and mix elaichi powder well into the Sweet Poornam. Keep aside to cool.

For making Boli:

Make 10 equal portions of the dough and shape them into balls.
Similarly 10 equal portions of the Sweet Poornam. Sometimes there may be extra sweet poornam left...but no worries as there will be many takers to gobble it up as is!
Take one portion of the dough and flatten it with palm. Dust it with multigrain flour. Spread with rolling pin to make a small puri, which is thick.
Place one portion of the sweet poornam ball in the center of the puri.
Gently gather the sides of the puri and bring them to the center, pleating the dough as you gather. Squeeze and cut off extra dough.
Gently flatten the stuffed puri to a roundel with your palms. Dust this roundel with multigrain flour.
Spread it gently with a rolling pin to about 4 " diameter.
Place a non stick tava on gas on high flame.
Spread some ghee on the surface and when that gets hot, reduce the flame of tava.
Place the Boli on the hot tava and let one side cook for about 2 minutes.
Flip to the other side and let that cook for 2 minutes.
Flip again and drizzle very little ghee on its surface and immediately flip to the other side. After a second, flip to the next side. By now the Boli would be cooked and the surface would have lovely golden brown spots. Prepare the remaining Bolis in the same manner.

Kadalaparuppu Boli is ready for neivedhyam.
Serve hot and enjoy.

These Bolis are so tasty and delicious that one cannot just stop at one!

Note:

a. A pinch of salt in any sweet really upflifts the taste!

b. You can use Whole Wheat Flour in the same proportion that of Multigrain Flour and make these lovely Bolis!

We have used:

1. Aashirvaad Flour - Multigrains

2. Homemade Ghee | Clarified Butter

3. Tata Salt Lite

4. Til Sona Oil - Sesame Oil

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.