This Paruppu Boli recipe is one of my most favorited variety of all. 'Puruppu' means lentils and Boli refer to the sweet, soft flatbread, which melts in our mouth.
Cuisine Indian, South Indian
Keyword Boli recipe, paruppu boli
Prep Time 4minutes
Cook Time 2hours
Total Time 2hours4minutes
Author Sujatha Muralidhar
1CupsAll Purpose Flour/ Maida
4tbspGhee or cooking oil
Ingredients For Stuffing:
1/2Cupsplit chickpea/chana dal
Soak Bengal gram for 20 minutes.
Cook the soaked gram in the pressure cooker until it becomes soft.
Allow it to reach the room temperature and drain excess water.
Grind it to a smooth and silky paste. And keep aside.
Make Jaggery syrup by adding 1/4 cup of water to the jaggery. Cook it until jaggery becomes frothy on the top.
Remove it from the stove and filter it to remove the impurities.
Add the strained jaggery syrup to the mashed up Bengal gram, grated coconut, cardamom powder and cook it in the medium flame until it becomes a thicker paste.
Allow it to cool and set aside.
And make small balls with the jaggery, Bengal gram mixture.
In a mixing bowl, add maida, baking powder, salt, turmeric powder, and cooking oil to form soft chapathi dough.
Rest the dough for 2-3 hours.
Divide the dough and the sweet mixture into equal parts.
Pat the dough to little circles and stuff the jaggry balls inside the dough to form bigger balls.
Make thin flat circles like a chappati. Drizzle oil if it sticks to the board or rollers.
Place these flat circles in a flat pan and cook it in the low-medium heat on both sides.
Serve hot or cold.
You may also use light brown sugar instead of jaggery. If you are in United States, you can get Light brown sugar in any grocery stores. Using light brown sugar is easy and convenient. Soaking bengal gram is to make it soft and the texture would be smooth and silky.