Kerala Boli | Poli | Sweet lentil flatbread recipe with step by step pictures

Kerala Boli

South Indian sweet  made using channa dal and is usually served with payasam.
Prep Time: 40 minutes
Cook time: 40 minutes
Makes: 20 sweet boli
For Dough
  1. All purpose flour-1 cup
  2. Turmeric powder-1 pinch (see notes)
  3. Water-as required
  4. Gingelly oil-3 to 4 tbsp
For Filling
  1. Channa dal-1 cup
  2. Water-to cook channa dal
  3. Sugar-1 cup
  4. Turmeric powder- 1 pinch
  5. Cardamom powder-1/4 to 1/2 tsp
  6. Nutmeg powder-1 pinch
  7. Water-as required
Other ingredients
  1. Rice flour-1/2 cup( approx)
  2. Ghee-as required

  • Wash channa dal well ,add sufficient quantity of water and cook just until done.Do not over cook the dal.( You can use a pressure cooker,if desired).Keep aside.
  • To prepare the dough,combine together all purpose flour and turmeric powder in a bowl.Add water and  mix well.
  • Knead to form a soft dough.It should be a bit sticky.Now pour the gingelly oil over the dough.Cover and keep aside for at least 30 minutes.

  • Drain the cooked channa dal.In a pan,add cooked channa dal ,one pinch turmeric powder and sugar.Cook for 5 to 7 minutes or until it turns thick.( do not cook it for long,if you do so, the mixture will dry up)
  • Switch off the stove ,add cardamom powder and nutmeg powder  and mix well until combined. Allow it to cool completely.(If the mixture is not smooth ,grind it well in a food processor.)Divide this filling into 18 to 20 equal size balls.
  • Take a small portion of the dough(i.e just enough to make a very thin layer around the filling) and  flatten it in your palm.Place the filling  over this.
  • Cover the filling with the dough by gently pulling the edges towards the center. Flatten the prepared ball and dust both sides with rice flour.
  • Roll this to form a thin circle.( make it as thin as possible.) .Dust the surface with rice flour to prevent sticking.
  • Heat a tava and cook the boli for few seconds on both the sides or until the color starts to change,over a medium flame.( do not cook it for too long)Drizzle ghee on top.Carefully remove the boli and repeat with the remaining dough.

  • Notes:
    • 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.