Sweet Boli (or Poli) is a traditional South Indian thin, golden-yellow sweet flatbread stuffed with cooked chana dal (lentils) and jaggery or sugar. Originating from the Konkani community, it is a staple in Kerala's sadya feast, frequently paired with palpayasam. It is made with all-purpose flour, cardamom, and ghee, often cooked with oil and served hot.
Key Features & Tips:
Appearance & Texture: Very thin, pliable, and delicate.
Filling: A sweet mixture of cooked chana dal, sugar/jaggery, cardamom, and sometimes coconut.
Preparation: The dough must be rested in oil for 1–2 hours for elasticity, allowing it to be rolled out very thinly.
Cooking: Cooked on a tawa (griddle) with ghee or oil until light bubbles form.
Serving: Traditionally served with banana, papadam, and palpayasam (rice pudding).
Common Ingredients:
Outer Layer: 1 cup maida (all-purpose flour), 1/4 tsp turmeric powder, water, and sesame oil.
Filling: 1 cup chana dal, 1 cup sugar/jaggery, cardamom powder, and nutmeg powder.
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1.4368
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