ചേർത്ത് കഴിക്കുമ്പോൾ മനസ്സിൽ അറിയാതെ ഇഷ്ടം തോന്നിപ്പോകും.. തയ്യാറാക്കുന്ന വിധം വിശദമായി വീഡിയോ ഇവിടെ കൊടുത്തിട്ടുണ്ട് വീഡിയോ ഇഷ്ടമായാൽ ചാനൽ സബ്സ്ക്രൈബ് ചെയ്യാനും ലൈക്ക് ചെയ്യാനും ഷെയർ ചെയ്യാനും മറക്കല്ലെ. Video credits : Tasty Recipes Kerala
- Sweet Boli—often called simply boli in Kerala—is a thin, golden-yellow flatbread filled with sweet chana dal (kadala parippu) blended with jaggery and lightly spiced with cardamom. It’s typically made using a soft maida dough, sometimes colored yellow with turmeric or food coloring, then gently roasted until just golden.
- In regions farther north like Kasaragod or Kannur, the dish is known by names like puran poli or holige, reflecting its origins among the Konkani-speaking Gowda Saraswatha Brahmin (GSB) community—who migrated south and brought the dish with them.
Cultural Significance in Kerala
- Sadya Staple: In a traditional Kerala sadya (festive feast), Boli serves as a subtle sweetness that arrives near the end of the meal—often paired with creamy palpayasam. The combination of chewy, sweet Boli dipped into or topped with the smooth, milky payasam offers a delightful contrast .
- Regional Variations: In Trivandrum, a variant called Trivandrum Boli is especially popular, featuring a refined texture and often served in royal or festival settings.
Quick Recipe Overview
Ingredients:
- For dough: Maida (all-purpose flour), pinch of yellow food coloring (or turmeric), salt, water, and soaked in oil for elasticity.
- Filling: Cooked chana dal, jaggery (or sugar), cardamom powder—mashed smooth.
Method Summary:
- Prepare the dough: Mix maida, salt, color; knead into a very soft dough and soak in oil to keep it pliable.
- Make the filling: Cook chana dal, mix with jaggery and cardamom until smooth.
- Assemble: Divide dough and filling into balls, wrap filling in dough, roll thin—often using a banana leaf or plastic sheet