29 January 2014

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

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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 bolis
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.


    1. Lovely poli. I usually add jaggery , never tried with sugar.

    2. love to eat these with hot ghee spread on top.

    3. mmmm.....yummmm... Looks mouthwatering. Amazing clicks

    4. yumyum,, so tempting !! the background purple cloth is just adding that ethnic look to the whole recipe,

      good step by step pictures !! Thumbs up !

    5. This comment has been removed by a blog administrator.

    6. Hi.. I have tried this recipe many times and it has come out very nice. Very good recipe. Thank you for this lovely recipe.

    7. Hi.. I have tried this recipe many times and it has come out very nice. Very good recipe. Thank you for this lovely recipe.

    8. I have tried this recipe and it turned out really well. But I needed more Maida (around 2 cups) for 1 cup of channa dal.


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