Boli

Ingredients

• 2.5 cups Chana Dal
• 2 cups Sugar
• 2.5 cups Plain flour
• 1/4 - 1/2 tsp Turmeric powder (optional)
• 1/2 - 3/4 cup Sesame oil (refer notes)
• 3 Cardamom (seeds crushed)
• 2-3 tbsp Ghee
• 1/3 - 1/2 cup Rice flour

Instructions

1. 1

   Make a soft and sticky dough with plain flour, turmeric powder (if using) and 3/4 - 1 cup water. Pour sesame oil over the dough. Make sure the dough is completely covered in oil. Let it rest for half an hour -1 hour.

2. 2

   Soak chana dal overnight. Drain the water and rinse 2-3 times. Pressure cook chana dal with 5 cups water for 2 whistles on high flame (refer notes). Once the pressure drops naturally, open the cooker and drain the excess water.

3. 3

   Take a deep and wide pan and add cooked chana dal, sugar, crushed cardamom and 1/2 - 1 tbsp ghee. Cook till the mixture becomes thick, around 6-8 mins. You should be able to roll it into balls. If it's not thickening even after 8-10 mins, add 1-2 tbsp Besan (gram flour) and cook till the raw taste of besan goes. Let the mixture cool completely.

4. 4

   Make lemon size balls from the chana dal mixture. Divide the dough soaked in oil to equal size balls. The dough balls (plain flour) should be smaller in size than the chana balls.

5. 5

   Stretch the dough balls on your palm and make a thin layer. Place the chana dal ball in the middle and cover it with the stretched dough. Flatten the covered ball between your palms.

6. 6

   Coat the flattened disc in rice flour and roll it out as thin as possible. If it tends to stick, sprinkle some rice flour and continue rolling.

7. 7

   Heat a Tava and cook the boli on both sides, till the colour changes and brown specs appear. Make sure you dont overcook it. Drizzle some ghee on both sides while cooking.

8. 8

   Prepare the remaining dough in the same way.