PARUPPU PURAN BOLI I OBATTU I POLI I INDIAN SWEET FLAT BREAD I CHANNA DAL POLI

Paruppu Puran Boli is also known as Ubbattu/Bobbattu/Poli/Holige is a traditional type of sweet flat bread made in India for auspicious festivals. We used to offer kozhukattai, ladoo and poli for the Vinayagar Chathurthi festival too… So here is the second recipe for Vinayagar Chathurthi festival of the year which is on September 9^th…

I love the boli much, it has many varieties and Kadambur is popular for boli varieties.

Category	Dessert
Regional	Indian
Preparation Time	50Minutes (Apart from soaking)
Cooking Time	15 Minutes
Yields	20

INGREDIENTS

Outer Layer

Maida – 1 Cup

Salt – 1/8 Tsp

Oil – 1 Tbsp

Water – As required to Knead

Filling

Channa Dal – ¾ Cup

Jaggery – ½ Cup

Cardamom – 5

Grated Coconut – 2 Tbsp

METHOD

• Soak the channa dal for 2 hour.
• Take a maida, salt in a big bowl add water little by little to knead it, then add oil and knead it into a smooth bowl.
• Cover the dough with damp cloth till the filling is ready.

• Pressure cooks the channa dal with 2 cups of water for 3 whistle and drain the dal and cools it completely.
• Take cardamom seeds with 1 Tbsp of sugar in a blender, and make powder it then add channa dal then grind it into coarse powder, it will be coarse mixture.
• Now transfer this mixture into the bowl, add grated coconut and powdered jaggery and knead it like dough.
• Take 1 Tbsp of the dal mixture and roll it like a ball.
• Stuffing is ready.

• Take the maida dough, knead it once then pinch small dough and make a lemon size ball.
• Make both dal and maida balls in equal numbers.
• Now grease the plate or counter top with oil and take the maida ball and press it with oil greased hand into a circle.
• Keep the dal ball into the center of the dough and cover it by all sides.
• Again press by hand into a circle shape without stuffing leak.

• Heat the dosa pan, drizzle some oil and cook the boli on both sides by flip it.
• Serve it hot.

DELICIOUS AND LIP-SMACKING PARUPPU PURAN BOLI!!!

NOTE

• You can add turmeric powder to the dough to get bright yellow outer layer.
• Maida dough should be in elastic consistency, so don’t worry to add enough oil to get good texture of the boli.
• For rich flavour you can toast the boli with ghee instead of oil. 

My aunt's son give the Boli to vinayagar...;) Hope Vinayagar loves it...

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