Coconut boli

Tommorrow is Bogi pongal. We used to do this dish for Bogi. This traditional recipe was taught to me by my mother.  Boli is a festival favourite. The coconut Boli will last at least two to three days and is a great dish to savour while travelling.

What you need:

For the outer layer

Maida or finely ground wheat flour - 2 cups

Salt - a pinch

Turmeric powder - 1/4 tsp

Sugar - 1/4 tsp

Water - 1/2 cup or as required

Gingelly oil - 1 ladle

For the stuffing

Coconut – 1

Jaggery, finely grated – 1 1/2 cups

Cardamom powder - 1/2 tsp

Ghee - as required

To roll

Banana leaf – small size

Cooking instructions

Take the flour in a basin and add salt, turmeric powder and sugar.

Add enough water to make a loose dough.

Add the gingelly oil and mix well. Keep aside for at least half-an-hour.

For the stuffing, boil jaggery in water till it dissolves, and strain the syrup.

In a heavy-bottomed saucepan, mix the jaggery syrup and grated coconut. Place on stove, and stir till the mixture attains semi-solid consistency.

Roll into lemon-sized balls.

Take the banana leaf and grease it with gingelly oil.

On it, spread a lemon-sized piece of dough. Flatten it, and place the mixture in the middle. Close it and spread it with fingers into round polis.

Heat a tawa on medium flame. Place the poli with the banana leaf on top. After a minute, remove the leaf.

After one side of the poli is cooked to a golden brown, turn and cook the other side.

Sprinkle some ghee on both sides after removing from the stove.

Serve hot.