Beetroot Boli

Copy Icon
Twitter Icon
Beetroot Boli

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 40 Min

Total Time : 1 Hr 10 Min

Ingredients

Serves : 6
  • 1 1/2 cups kadala parippu


  • 1 1/2 cups sugar


  • 2 nos grated beetroot


  • 1 1/2 cups all purpose flour


  • 1 pinch salt


  • 1 tsp sugar


  • 1/3 cups gingerly oil


  • 1/3 tsp nutmeg powder


  • 1 pinch cardamon powder


  • 3 tsp rice flour


  • 2 tbsp nova ghee

Directions

  • 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