Sweet Boli | Trivandrum Sadhya Boli

Sweet Boli is a South Indian sweet dish prepared from Bengal gram(Kadalaparippu). In Trivandrum, you will find Boli as an integral part of Sadhya, served usually along with payasam dishes. This is one of my favorite dishes i have tasted so far. Enjoying Sweet Boli with a cup of hot tea is simply nostalgic that will remain the same throughout my life. Though the sweet dish is quite popular in Trivandrum Sadhya, you will discover the dish unfamiliar in northern regions of Kerala. The sweet yellow colored dish, that resembles a pappadom, is very tasty and soft. Basically this is a Tamil Nadu sweet, popular among Brahmin community. But the sweet is accepted by Kerala for its flavor and aroma. What makes the dish unique and special is the tough preparatory procedure that requires great patience. The sweet dish has to be rolled out very thin and fried in ghee. But your patience will be rewarded for its uncompromising taste and flavor.

Sweet Boli is a delicious sweet lentil flatbread stuffed with mashed chana dal mixture. Usually these boli’s are served with Paal Payasam desserts for Sadhya. No marriage feast is conducted in Trivandrum without a Sweet Boli and Payasam. Among Tamil Brahmin communities, you will discover Sweet Boli very popular for almost all festive occasions like Deepavali etc. In Maharashtra you can discover a similar lentil flatbread named Puran Poli. In Karnataka you will discover a similar variant named Obbattu or Holige. In Andhra Pradesh the delicacy is named Bobbattu while in Tamil Nadu it is named Poli. Sweet Boli is very healthy, nutritious and wholesome too. Stuffed with protein rich ingredients you can be assured that you are feeding your family something great. You can explore a well detailed Trivandrum Sadhya Boli recipe here that can be easily prepared at home.

Sweet Boli | Trivandrum Sadhya Boli

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Prep Time 1 hour hr

Total Time 1 hour hr

Cuisine Kerala

Servings 15 people

Ingredients

  

1x2x3x

• 2 cups Bengal gram Kadalapariappu
• 2 cups Sugar
• 1 1/2 cups Allpurpose flour Maida
• 1/2 cup Gingelly oil
• Nutmeg powder Few pinches, Jathikka
• Kesari powder for yellow colour
• Rice flour for spreading on board
• Ghee (for frying)

Instructions

 

• Boil the gram with plenty of water. When nicely cooked, strain.
• Add water once again, boil & drain.
• Add sugar & nutmeg powder to the cooked gram & keep on low heat till the mixture becomes semi solid. Stir constantly.
• Remove from fire & grind to a fine paste.
• Add kesari powder to the maida flour and with a little water and make into a dough.
• Pour gingelly oil into the dough & knead it until it becomes very soft. Keep it aside for 2 or more hours.
• Make equal number of balls with the dough & the gram mixture.
• Take a ball of gram, cover it with maida ball & turn onto a floured board (rice flour to be used on the board) & roll out as thinly as possible.
• Apply a little ghee on griddle & fry (like we do for chappatis) the boli on it.

Notes

You can visit this link Semiya Payasam. You can also visit this link Rice Badam Kheer.

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