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
Ingredients:
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

Instructions:

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.

BEETROOT THORAN / BEETROOT STIR FRY

Beetroot Thoran

Ingredients

1. Beetroot-finely chopped/grated- 2 cups
2. Onion-finely chopped- 1/4 cup
3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
4. Curry leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/2 cup heaped(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as required

Directions

• In a large mixing bowl,combine together beetroot,onion,green chilies,curry leaves,ginger,grated coconut,turmeric powder and salt to taste.
• Heat oil in a pan and add mustard seeds,let it splutter.Add the beetroot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
• Uncover and saute for 1 - 2 minutes.Serve with rice.

NOTES

• Adjust the quantity of grated coconut according to your taste.

ERISSERY / CHENA- KAYA ERISSERY

Chena-Kaya Erissery

Ingredients

1. Chena /Elephant yam-(cut into small cubes)- 1 cup
2. Pacha kaya/Raw plantain-( cut into small cubes,skin on)- 3/4 Cup
3. Red chili powder- 1/2 tsp
4. Turmeric powder- 1/4 tsp
5. Black pepper powder- 1/4 to 1/2 tsp
6. Salt- to taste
7. Water- 1 cup( or as required)
8. Grated coconut- 1/2 cup
9. Coconut oil- 1 tsp

For coconut-cumin paste

1. Grated coconut- 3/4 cup
2. Cumin seeds- 1/2 tsp
3. Water- as required

For tempering

1. Cumin seeds- 1/8 tsp
2. Curryleaves- 1 sprig
3. Dry red chilies-(optional) 1 or 2 nos
4. Black pepper powder- 1/4 tsp
5. Coconut oil/Ghee- as requied

Directions

• In a blender,combine together all the ingredients listed under' For coconut-cumin paste' to form a thick smooth paste.Keep aside.
• Heat 1 tsp coconut oil,and add 1/2 cup grated coconut,stir fry until it turns golden brown over a medium low flame.(Stir it continuously to prevent burning).Keep aside.
• In a pan,add chena,kaya,red chili powder,turmeric powder,black pepper powder,salt  and water.Mix well.Cook until it is done.Lightly mash it with the back of the ladle.
• Add the ground coconut-cumin paste.Add more salt ,if required.Mix well and cook for 1 or 2 minutes.Switch off the stove.
• Now,add the roasted coconut and mix well.
• For tempering heat coconut oil and 1 tsp ghee,add cumin seeds.Let it splutter.Add curry leaves and dry red chilies.Saute for few seconds.Add pepper powder ,mix well and switch off the stove.
• Pour this over the curry and mix well.

Serve with rice.
NOTES:

• Adjust the quantity of water ,according to the consistency required.

IDICHAKKA THORAN / TENDER JACKFRUIT STIR FRY

Idichakka thoran

Ingredients

1. Idichakka/Tender Jackfruit-cubed- 1.5 cups
2. Turmeric powder- 1/2 tsp
3. Red chili powder- 1/4 tsp
4. Water- as required
5. Mustard seeds- 1/2 tsp
6. Dry red chilies- 2 nos
7. Curry leaves- 1 sprig
8. Green chilies-chopped- 1 or 2 nos
9. Shallots/Onion-chopped- 1/4 cup
10. Garlic-chopped- 1/4 tsp
11. Ginger-chopped- 1/2 tsp
12. Cumin powder- 1/4 tsp
13. Grated coconut- 1/2 cup( heaped)
14. Black pepper powder- 1/4 tsp(or to taste)
15. Salt- to taste
16. Oil- as required

Directions

• In a pan ,add cubed idichakka,turmeric powder,chili powder,water and salt to taste.Cook until it is done.(Do not over cook).Drain the pieces and crush it using a pestle or a mixer.Keep aside.
• Heat oil in a pan,add mustard seeds,let it splutter.Add dry red chilies and curry leaves ,saute for few seconds.
• Add green chilies,onion,garlic and ginger.Saute until onion turns golden brown.
• Add cumin powder and mix well.
• Add grated coconut and crushed idichakka ,mix well and cook until it is almost dry.
• Add pepper powder and more salt ,if required.
• Serve with rice.

CARROT THORAN / CARROT STIR FRY

Carrot Thoran

Ingredients

1. Carrot-finely chopped/grated- 2 cups
2. Onion-finely chopped- 1/4 cup
3. Green chilies-cut vertically- 1 or 2 nos ( according to taste)
4. Curry leaves- few
5. Ginger-finely chopped- 1/4 tsp( see notes)
6. Grated coconut- 1/4 to 1/2 cup(see notes)
7. Turmeric powder- 1/4 tsp
8. Mustard seeds- 1/4 tsp
9. Salt- to taste
10. Oil- as required

Directions

• In a large mixing bowl,combine together carrot,onion,green chilies,curry leaves,ginger,grated coconut , turmeric powder and salt to taste.
• Heat oil in a pan  and add mustard seeds,let it splutter.Add the carrot mixture and stir well.Bring everything to the center of the pan to make a heap.Cover and cook until done for about 5 - 6 minutes on a low flame.
• Uncover and saute for 1 - 2 minutes.Serve with rice.

NOTES

• Adjust the quantity of grated coconut according to your taste.I used 1/4 cup and a bit more.

MAMBAZHA PULISSERY

Mambazha Pulissery

Ingredients

1. Small ripe mango-(nattu manga)-(peeled) 2 to 3 nos
2. Green chilies-cut vertically- 2 to 3 nos
3. Red chili powder- 1/4 tsp
4. Turmeric powder- 1/2 tsp
5. Salt- to taste
6. Water- 3/4 cup( or as required)
7. Yogurt- 1.5 cups

To grind together

1. Grated coconut- 1/2 cup
2. Cumin seeds- 1/2 tsp
3. Water- as required

For tempering

1. Mustard seeds- 1/2 tsp
2. Fenugreek seeds- 1/4 tsp
3. Curryleaves- 2 sprigs
4. Dry red chilies- 2 to 3 nos
5. Coconut oil- as requied

Directions

• Whip yogurt and salt to taste in a mixing bowl and set aside.
• Grind together coconut and cumin seeds  to form a thick ,smooth paste ,adding sufficient quantity of water.Keep aside.
• In a pan combine together mango,green chilies,red chili powder,turmeric powder and water.Cover and cook until it turns soft.Add the prepared coconut paste and cook for about 4 to 5 minutes on a medium low flame.Bring it to just under a boil.
• Switch off the stove and slowly add yogurt ,stirring well as you do so.Add more salt,if required.
• Heat oil in pan and add mustard seeds,let it splutter.Add fenugreek seeds and saute for few seconds.Add curry leaves and dry red chilies and saute for few more seconds.Add this to the prepared curry and mix well.

Serve with rice.

EASY MANGO PICKLE | KERALA MANGO PICKLE | MANGA ACHAR

Recipe adapted from- Valla sadya recipe by Vijayan Nadamangalath

Ingredients

1. Raw mango- chopped- 1 cup
2. Kashmiri chili powder-1.5 to 2 Tbsp( or according to taste)
3. Turmeric powder-1/2 tsp
4. Fenugreek powder-1/4 tsp 
5. Asafoetida powder-2 pinch
6. Mustard seeds-1/2 tsp
7. Fenugreek seeds-1/4 tsp
8. Curry leaves- 10 nos
9. Dried red chilies-2 to 3 nos
10. Boiled and cooled water-1/4 cup
11. Salt to taste
12. Coconut oil- as required

Method

• In a mixing bowl,combine together,chopped mango,kashmiri chili powder,turmeric powder,fenugreek powder, asafoetida and salt.Keep aside for 10 minutes.
• Heat oil in a pan and add mustard seeds,let it splutter.Add fenugreek seeds and fry for few seconds.
• Next add curry leaves and dried red chilies,fry for few seconds.
• Add the marinated mango and mix well.Pour in 1/4 cup water and adjust salt to taste.
• Bring this to just under a boil.
• Allow it to cool completely and store in  a glass jar.Keep refrigerated.

HEALTHY COCONUT MILK PAYASAM | NO COOK KHEER | NO COOK DESSERT | VISHU SPECIAL PAYASAM

Ingredients

1. Coconut milk-1 1/2 cup( see notes)
2. Banana( palayankodan pazham)- 2 small -mashed                                                                      ( or use one cavendish/chiquita banana)
3. Dates chopped finely- 4 to 5 nos
4. Apple ( peeled)-1/4 to 1/2 of a small
5. Cashew nuts (soaked in water)- few(optional)
6. Raisins- few ( optional)

To grind

1. Coconut milk- 1/4 cup
2. Dates(deseeded)- 8 nos ( or to taste)
3. Cardamom powder- 1 large pinch
4. Dry ginger powder-1 pinch
5. Grated jaggery-1/8 cup (or to taste)

Method

• Grind together all the ingredients ' to grind ' using a blender to form a smooth paste.Keep aside.
• In a mixing bowl combine together,coconut milk,prepared dates paste,mashed banana and chopped dates.

• Cut the peeled apple into thin long strips and make very thin slices from each segment as shown in the picture.(Make it as thin as possible,it should look almost like ada in ada pradhaman).Now immediately add this to the coconut milk mixture to avoid discoloration.
• Finish off by adding cashew nuts and raising ( if using)

Notes:

• Adjust the quantity of dates and jagerry according to your taste or sweetness required.
• Coconut milk should not be too thin or too thick.
• Try using brown sugar, if jagerry is not available.
• Add a teaspoon of ghee to enhance the flavor ,if desired.

KOOTTU CURRY

Ingredients

1. Brown chickpeas-cooked-1/2 cup( see notes)
2. Raw plantain / kaya-peeled and cubed-1/2 cup
3. Elephant yam /chena-cubed-1/2 cup( see note)
4. Kashmiri chili powder-1/4 tsp
5. Turmeric powder-1/2 tsp
6. Grated coconut-1/3 cup
7. Salt to taste
8. Water- as required

To grind

1. Grated coconut-1/2 cup
2. Garlic - 2 small cloves
3. Green chilies- 1 or 2 nos( or to taste)
4. Cumin powder-1/2 tsp
5. Black pepper powder-1/4 tsp ( or to taste)

For tempering

1. Mustard seeds- 1/2 tsp
2. Dried red chilli- 2 nos
3. Curry leaves- few
4. Oil

Method

• Grind together all the ingredients listed under ' to grid ' to form a coarse paste.Keep aside.
• Dry roast 1/3 cup grated coconut over medium flame,stirring continuously until it turns brown.Keep aside.
• In a pan,combine together cubed plantain, elephant yam ,chili powder,turmeric powder and  water.Cook until it is tender and water is almost absorbed.Add cooked chickpeas ,prepared coconut paste and salt .Mix well and cook for 1 or 2 minutes.Remove from heat.
• Add the roasted coconut and mix well.
• Heat oil in a pan and add mustard seeds,let it splutter.Add red chilies and curry leaves,fry for few seconds and pour it over the curry.
• Serve with rice.

Note: Soak a little more than  1/4 cup of  brown chickpeas overnight or for at least 8 hrs.Pressure  cook adding salt to taste, until done.
You can completely avoid elephant yam and use 1 cup raw plantain instead,if desired.