Kadalapparippu boli recipe

INGREDIENTS:

1. ---------------------------------------
2. -- For the Filling --
3. ---------------------------------------
4. Kadalapparippu (Split bengal gram) - 1 cup
5. Jaggery - 1/2 kilogram
6. Freshly shredded coconut - from 1 coconut
7. Sugar - 1 teaspoon (tsp.)
8. Crushed cardamom - 4
9. ---------------------------------------
10. -- For the Chapatti --
11. ---------------------------------------
12. Wheat flour (or) Maida flour - 1 cup
13. Turmeric powder - a pinch
14. Ghee - little
15. Sesame oil - little

PREPARATION:

1. ---------------------------------------
2. -- Making the chapatti dough --
3. ---------------------------------------
4. In bowl add Wheat flour (or) Maida flour, turmeric powder, salt, sugar, ghee, water as needed and make a soft dough like you do for chapatti. Now coat the dough with sesame oil and keep it aside for at least 3 hours. NOTE: dough should be soft for good result.
5. ---------------------------------------
6. -- Making the Filling --
7. ---------------------------------------
8. Steam or boil and cook the kadalapparippu (split bengal gram) until cooked 3/4th.
9. Grind kadalapparippu (Split bengal gram), jaggery in a mixed without adding any water to coarse. Now add a pinch of salt to this.
10. Roast the shredded coconut in ghee to golden brown.
11. Now add roasted coconut, crushed cardamom to kadalapparippu (split bengal gram). Mix well make small balls out of the mixture.
12. ---------------------------------------
13. -- Making the Boli --
14. ---------------------------------------
15. Make a small ball from the chapatti dough and flatten it to a very thin sheet.
16. Place the kadalapparippu (split bengal gram) in the center of the flat think chapattis sheet. Fold all sides so the filling ball is fully covers. Now press this gently to make a thin round sheet. NOTE: Make a thin sheet for good result. make sure you don't break loose the fillings in this process.
17. Heat a skillet and coat with ghee. Reduce the heat to medium and cook both side of boli to golden brown and serve. do the same with rest of the dough. NOTE: before flipping over to cook other side coat with ghee the top side and also sprinkle ghee around the boli.

NOTES: