Beetroot Boli

Cook Bengal gram ( kadala parippu) till it is soft and drain off the excess water

Grate beetroot and keep aside

In a heavy bottom pan heat ghee and add the grated beetroot and fry till the raw flavor disappears and the beetroot is cooked

Add the cooked kadala parippu and sugar

When the sugar melt and is completely absorbed into the gram add in nutmeg and cardamon powder and stir in continuously till the mixture leaves the edges of the pan

Allow it to cool and grind it finely without lumps using a mixer

Mix all purpose flour, a pinch of salt and one tsp of sugar and knead it into a dough, just like for chapathi

Flatten it in the bottom of the bowl and pour in 1/3 cup of gingerly oil on top ( like soaking it) and allow it to remain so for thirty minutes

Roll the gram and sugar mixture into small balls

Now take small balls of flour in your hand and press it with your hand itself to make small puris

It will stretch very easily and place the gram ball it the center and seal the edges

Take rice flour for spreading on the board

Roll into round using a rolling pin

Grill it in hot tava

Turn it from one side to the other very quickly and if you like you may add a bit of ghee on the top

Serve it with pal payasam or semiya payasam