Boli (chana dal boli)
- Chana dal 1 cup
- Jaggery 3/4 cup
- Coconut grated 1/4 cup
- Elachi 1/2 spoon
- Ghee 1 tablespoon
- Maida 2 cups
- Kesari powder to add colour
- Salt 1 pinch
- Oil 2 tablespoon
Level of difficulty Difficult
Cost Average budget
Dry roast Chana dal and soak in water for 1 hour.
Drain all the water and grind soaked gram and coconut into a thick paste without water.
Add jaggery and grind
Pour ghee in a pan and add ground dough with elachi. mix well to get mothagam
Take maida and add salt, kesari powder, 2 tablespoon oil and make a soft dough with little water
Flatten dough and stuff mothagam in it. Roll it and flatten again. Heat a pan and cook boli with ghee on both sides.
Variation: Deep fry in ghee till light brown.
You'll also love
Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.