Paruppu Boli/Puran Poli is made at home during sankranti and bogi festival.Boggi is the festival celebrated for lord Indra who is the creator of clouds and rains.The rice,turmeric and sugarcane is harvested fresh during this time.I remember my native place thanjavur is well known for it.While the big kolam is drawn in front of the house with a pumpkin flower enlightens the art.There will be a wood fire to burn old things of the house from clothes,dried leaves and disposals.They paint the house and make the place very clean and eco friendly. I really enjoyed my childhood hopping on the fresh rice, mounted in corner of my house with my cousin.The pathayam (Rice Storage trunk) where they store rice or grains will have a palm size wooden slab that pops out the grains.During pongal,it will be stored with paddy as excess harvesting for the season.
Boli is widely available in sweet shops as freshy as made in many varieties.It needs lot of effort to do from scratch.I learnt well only after many trials.Here is the detailed method in my way.
Maida– 2 cups
Channa dal– 2 cups
Jaggery– 2 cups
Cardomon powder– 1 tsp
Yellow/Orange color powder -1/2 tsp
1.Add Flour, salt, food color and water to a bowl
2.Mix all the ingredients to make a soft dough
3.Pour 1/2 cup of oil and knead the dough for 5 to 10 minutes
4.Apply oil on the dough and rest it until its needed
5.Soak the channa dal in water for one hour
6.Drain the water and cook dal with one cup of water well in a pan or pressure cooker
7.Meanwhile melt the jaggery and one cup of water in a pan to thick syrup
8.Add the cardamon powder to it and set it aside
9.Grind the dal to fine powder and add it to the jaggery syrup
10.Pour them in an non stick pan, start stirring the dal and jaggery mix until it is well combined or thickened.
11.Allow it to cool and make them into round balls
12.Take a small ball of maida dough and start rolling into small roti with rolling pin
13.Keep the stuffing/poranam in centre and seal the edges to form a ball
14.Press the dough gently and roll into thin bolis with dusting some flour on both sides
15.Heat a flat pan, cook the bolis in medium flame on both sides
16.Once it is cooked it leaves some brown spots on top.
17.Apply oil or ghee on both sides and serve.
1.Drain the water from cooked dal completely. If needed pat dry the dal in tissue paper
2.If the poranam is sticky, it will not spready evenly
3.To make it easier,the poranam can be made previously and boli can be rolled on the next day.
Leave a Reply