Sweet boli is one of the traditional sweet served with payasam in South Indian weddings. I love boli even without payasam and used to buy from the store. Once I saw Lakshmi Nair’s recipe, I just wanted to try it. The boli turned out to be so yummy. Even though it takes a long time to make, the result is just superb. Do try this.
1. Chana dal (Kadalaparippu) – 2 cups
2. Sugar – 2 cups
3. Sesame oil – ½ cup
4. All purpose flour (Maida) – 2 cups
5. Cardamom powder – ¼ tsp
6. Ghee – 1/4 cup
7. Rice flour – to make the rolls, so it won’t stick
8. Turmeric – a pinch (optional)
1. Cook the chana dal in a pressure cooker until soft or till 1 whistle in low flame, or you can switch off the heat when the pressure is almost filled so that the dal can be cooked in that pressure (dont overcook it, should be just soft) . Drain it very well.
2. Make a dough from maida with water (add gradually, usually 1 cup for 2 cups of maida), pinch of turmeric (for colour) and a pinch of salt. The dough must be soft (than chappathi dough). After making the dough pour the sesame oil on top of it and keep for at least 1 hr (you can also add the oil to the dough and incorporate it well).
3. Grind the cooked dal in a mixer till you get a paste.
4. Heat the paste in medium heat. Add the sugar and ghee to this. Mix well and cook until the mix starts separating from the pan (should be soft). Add the cardamom powder.
5. Make lemon-sized balls from this.
6. Also make small lemon-sized balls from the maida (smaller than the dal balls).
7. Keep the maida ball in your left hand and spread it with your right hand.
8. Place the chana ball in the center of maida sheet and wrap it well with maida sheet.
9. Press the layered balls between your hands and keep it on the rice flour.
10. Repeat the same for all the other balls.
11. Finally make very thin round sheets from the balls like chappathi. Use the rice flour to make the sheets so that it won’t stick.
12. Fry the sheets in a very hot tava(no need to add oil). Turn and fry the other side. It will take only a few seconds. Take care not to burn it or else it will have burnt spots.
Its best combination is with payasam. You can refrigerate these bolis for more than a month.
1. Can cook and make the chana paste a day before.
2. Make all the balls at a strech. (ask your better half to do this :-)).
3. When half of the sheets are done, start frying and in between make the remaining sheets.
Recipe by Lakshmi Abhilash
Hi Yummy Team
Its a gr8 snack, I tried it & kids loved it.
Suggest that the maida ball to be made smaller than lemon size as it requires to be rolled out very thin or else the filling might not spread evenly while rolling.
Thanks & looking forward to many more postings on sweet & savoury snacks.
Thanks a lot for reminding me about the size of balls. Actullay i forgot to mention that in the post. I have added it. Thanks for the comment.
Rather than turmeric powder, strands of saffron will enhance the colour & taste of the sweetboli.
Yes, saffron is a good substitute for turmeric powder. Thanks for the comment.
I have tasted her Boli so many times…its very yummy!nice blog..keep going..good luck to both of you.
Thanks a lot 🙂
Do we have to soak the dal?
There is no need to soak the dal..
Thanks a lot for the wonderful recipe. It came out really good 🙂
I tried this recipe last week for Vishu Sadya and it came out really good 🙂
Also, got good feedback from my Seattle friends!
You’re welcome dear 🙂 Really happy to know that it came out well for you. Please do try out our other recipes and share your feedback..Thanks again!
Thanks a lot for trying this recipe. A special thanks for leaving your comment here 🙂 Am really glad to know that you and your friends liked it. Please keep visiting..
Hi, i tried this today and it came out excellent ! I was missing the soft and sweet bolis here in B’lore.the ones available in shops are usually like yellow chappathis ..very dry and chalky. this recipe is excellent 🙂 thanks a lot!
Thanks a ton for your feedback..Really happy to know that you enjoyed it..
Tried out your recipe for boli and it came out very well, kudos to you guys.
Its a sweet that we dont get to buy out here so everyone liked it and commented that “it tastes just like the one served for the weddings in india”!!!!
I have been trying hard to make this :(.When I cover with a thin layer of maida ball,chana is coming out while rolling, which makes it impossible to roll..When I tried with thick layer of maida , it was becoming very stiff after a while..Could you please help me out?..Urs look awesome..Thanks in advance..
can we use besan flour instead of dal…
Sorry for the late repy. I don’t think besan will work for this recipe..Do try it with chana dal as mentioned in the recipe.
can we use any other oil instead of sesame oil
Thanks for this recipe. How do you reheat the bolis once you refrigerate them? I am planning to make it two days in advance before onam and it would convenient to make it earlier. Thanks
Sorry for the late reply..Just take it out of the refrigerator 30 minutes before serving them, they will turn soft..
But main ingredients are nutmeg and mace (jaathikka and jaathi patri) which are not used in this recipe. They add unique flavour to boli
Hi, can i use roasted chana dal for this recipe.
I recently bought a packet of chan dal from an Indian store over here but its written as ” roasted chana dal”
Chana dal and roasted chana dal are not the same..please use chana dal (split bengal gram) for this recipe..
Lovely recipe, I need to try this. Very well explained.Thank you
Thank you! 🙂