Close Button

Beetroot Boli

Beetroot Boli


Cooking Time

Preparation Time : 30

Cook Time : 40

Total Time : 70


Serves 6

  • Kadala parippu 1 1/2 cups

  • Sugar 1 1/2 cups

  • Grated beetroot 2 nos

  • All purpose flour 1 1/2 cups

  • salt 1 pinch

  • sugar 1 tsp

  • Gingerly oil 1/3 cups

  • Nutmeg powder 1/3 tsp

  • Cardamon powder 1 pinch

  • Rice flour 3 tsp

  • Nova Ghee 2 tbsp


  • 01

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

  • 02

    Grate beetroot and keep aside

  • 03

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

  • 04

    Add the cooked kadala parippu and sugar

  • 05

    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

  • 06

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

  • 07

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

  • 08

    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

  • 09

    Roll the gram and sugar mixture into small balls

  • 10

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

  • 11

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

  • 12

    Take rice flour for spreading on the board

  • 13

    Roll into round using a rolling pin

  • 14

    Grill it in hot tava

  • 15

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

  • 16

    Serve it with pal payasam or semiya payasam



Please Login to comment

Link copied