Boli – Trivandrum Sadhya Delicacy

by ChithraPrem
Boli - Trivandrum Sadhya Delicacy
Boli - Trivandrum Sadhya Delicacy is a South Indian sweet dish prepared from Bengal gram(Kadalaparippu). In Trivandrum, you will find Boli as an integral part of Sadhya, served usually along with payasam dishes. Though the sweet dish is quite popular in Trivandrum Sadhya, you will discover the dish unfamiliar in northern regions of Kerala. The sweet yellow colored dish, that resembles a pappadom, is very tasty and soft. Basically this is a Tamil Nadu sweet, popular among Brahmin community. But the sweet is accepted by Kerala for its flavor and aroma. What makes the dish unique and special is the tough preparatory procedure that requires great patience. The sweet dish has to be rolled out very thin and fried in ghee. But your patience will be rewarded for its uncompromising taste and flavor. You can explore a well detailed Boli - Trivandrum Sadhya Delicacy recipe here that can be easily prepared at home.
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Boli - Trivandrum Sadhya Delicacy
Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
  • Bengal gram(Kadalapariappu) - 2 cups
  • Sugar - 2 cups
  • Allpurpose flour(Maida) - 1 1/2 cups
  • Gingelly oil - 1/2 cup
  • Nutmeg powder(Few pinches, Jathikka) -
  • Kesari powder(for yellow colour) -
  • Rice flour for spreading on board -
  • Ghee (for frying) -
Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
  • Bengal gram(Kadalapariappu) - 2 cups
  • Sugar - 2 cups
  • Allpurpose flour(Maida) - 1 1/2 cups
  • Gingelly oil - 1/2 cup
  • Nutmeg powder(Few pinches, Jathikka) -
  • Kesari powder(for yellow colour) -
  • Rice flour for spreading on board -
  • Ghee (for frying) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Boil the gram with plenty of water. When nicely cooked, strain.
  2. Add water once again, boil & drain.
  3. Add sugar & nutmeg powder to the cooked gram & keep on low heat till the mixture becomes semi solid. Stir constantly.
  4. Remove from fire & grind to a fine paste.
  5. Add kesari powder to the maida flour and with a little water and make into a dough.
  6. Pour gingelly oil into the dough & knead it until it becomes very soft. Keep it aside for 2 or more hours.
  7. Make equal number of balls with the dough & the gram mixture.
  8. Take 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.
  9. Apply a little ghee on griddle & fry (like we do for chappatis) the boli on it.
Recipe Notes

You can visit this link Semiya Payasam. You can also visit this link Rice Badam Kheer

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