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Boli

Ingredients
  • Moong Daal - 2 cups
  • Sugar - 1 cup
  • All Purpose Flour (Maida) - 2 cups
  • Turmeric Powder - 3/4 tsp
  • Salt - a pinch
  • Gingelly Oil (Sesame Oil) - 1/2 cup
  • Ghee - 4-5 tbsp (optional)
  • Rice Flour - 4-5 tbsp
Preparation Method
  1. Mix maida, salt and turmeric powder.
  2. Make a dough by adding hot water. Dough should be bit looser than chapati dough.
  3. Add gingelly oil to the dough and mix well.
  4. Keep the batter aside for 4-5 hrs. (Add more oil if the dough became dry).
  5. Wash and soak moong daal for 30mins:
  6. Pressure cook the moong daal by adding 3 cups of water.
  7. In a non-stick kadai add sugar and cooked moong daal and stir continuously. (Add ghee, if required)
  8. Cook in medium flame till sugar and moong daal blended well and the mixture start coming from the edges of the kadai. (we must be able to make balls with this mixture)
  9. Let the mixture to cool down.
  10. Make small lemon size balls out of the mixture.
  11. Take a small portion of the maida dough and press that gently with fingers and make a thin sheet.
  12. Keep the moong daal ball to the center of the maida sheet and cover the ball from all the sides and make a ball.
  13. Press down each ball in rice flour and roll each ball to make a thin sheet.
  14. Roast each of then in a tawa in medium flame, till both the sides become slightly golden color. 
  15. The sweet and soft Boli is ready to taste.

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