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Main Course

Sweet Boli | Trivandrum Sadhya Boli

This dal, a South Indian delicacy, holds a special place in the hearts of many, particularly in the southernmost part of Kerala, Trivandrum.

Ingredientsfor 15 servings

2 cup Bengal gram Kadalapariappu
2 cup Sugar
11/2 cup 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

Preparation

Step 1
Boil the gram with plenty of water. When nicely cooked, strain.
Step 2
Add water once again, boil & drain.
Step 3
Add sugar & nutmeg powder to the cooked gram & keep on low heat till the mixture becomes semi solid. Stir constantly.
Step 4
Remove from fire & grind to a fine paste.
Step 5
Add kesari powder to the maida flour and with a little water and make into a dough.
Step 6
Pour gingelly oil into the dough & knead it until it becomes very soft. Set aside for 2 or more hours.
Step 7
Make equal number of balls with the dough & the gram mixture.
Step 8
Get 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.
Step 9
Apply a little ghee on griddle & fry (like we do for chappatis) the boli on it.

Tip

When working with jaggery, always melt and strain it first. Even the best quality jaggery has some grit that needs to be removed.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

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Get it on

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Main Course

Sweet Boli | Trivandrum Sadhya Boli

This dal, a South Indian delicacy, holds a special place in the hearts of many, particularly in the southernmost part of Kerala, Trivandrum.

Ingredientsfor 15 servings

2 cup Bengal gram Kadalapariappu
2 cup Sugar
11/2 cup 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

Preparation

Step 1
Boil the gram with plenty of water. When nicely cooked, strain.
Step 2
Add water once again, boil & drain.
Step 3
Add sugar & nutmeg powder to the cooked gram & keep on low heat till the mixture becomes semi solid. Stir constantly.
Step 4
Remove from fire & grind to a fine paste.
Step 5
Add kesari powder to the maida flour and with a little water and make into a dough.
Step 6
Pour gingelly oil into the dough & knead it until it becomes very soft. Set aside for 2 or more hours.
Step 7
Make equal number of balls with the dough & the gram mixture.
Step 8
Get 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.
Step 9
Apply a little ghee on griddle & fry (like we do for chappatis) the boli on it.

Tip

When working with jaggery, always melt and strain it first. Even the best quality jaggery has some grit that needs to be removed.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Xmas Fruit Cake

A traditional Kerala sweet that balances richness with restraint. Made with jaggery, coconut, and a careful hand, the...

35 min|25 servings|4

Main Course

Yummy Panner Biriyani

It is an easy and tasty recipe.It is good for giving kids lunch box.it is simple to prepare.Taste is delicious.

10 min|2 servings|4

Main Course

Yummy Mutton Masala

Slow-braised mutton in a rich, dark gravy fragrant with whole spices and curry leaves. Kerala mutton dishes reward pa...

25 min|4 servings|4

Main Course

Yoghurt Salad

A fresh, crunchy side that adds a cool contrast to the spiced dishes on a Kerala meal plate. Light seasoning, fresh i...

2 min|2 servings|5