DHAL BOLI &COCONUT BOLI

DHAL BOLI &COCONUT BOLI. 

INGREDIENTS :- ALL PURPOSE FLOUR - 2 CUP. GRATED COCONUT -1 CUP, CHANNA DHAL - 1 CUP, JAGGERY - ONE AND HALF CUP, CARDAMOM - 6 NOS, GHEE - 2 TBLSPN, TIL OIL -200 GMS, TURMERIC PWDR - ONE PINCH, SALT - 1 PINCH.

METHOD :- ADD TURMERIC PWDR AND SALT IN MAIDA. MIX WELL AND ADD 3/4 TH CUP OF WATER INTO IT. MAKE IT INTO A THICK DOUGH. POUR THE TIL OIL UPON IT AND IMMERSE IT FOR FOUR HOURS. 

CRUSH THE JAGGERY INTO POWDER.  IN A KADAI WITH  GRATED COCONUT ADD HALF OF THE JAGGERY AND SAUTE WELL. WHEN IT BECOMES THICK ADD LITTLE GHEE AND HALF OF THE ELACHI PWDR. THIS IS CALLED THENGAI POORANAM

HALF COOK THE CHANNA DHAL  IN A COOKER. ADD THE REST OF THE JAGGERY AND ALLOW IT TO MELT. KEEP ASIDE FOR COOLING. THEN GROUND IT AND ADD LITTLE GHEE AND REST OF THE ELACHI PWDR. THIS IS CALLED PARUPPU POORANAM 

DIVIDE THE MAIDA DOUGH INTO TWO. TAKE LEMON SIZE BALL OF PARUPPU POORANAM . TAKE  TOMATO SIZE BALL OF DOUGH AND MAKE IT AS A CUP . PUT THE PARUPPU POORANAM IN IT AND COVER IT FULLY. DUST THE CHAPPATI SPREADER WITH SOME MAIDA OR RICE FLOUR AND ROLL THIS INTO LIKE A THICK CHAPPATHI. 

LIKE WISE MADE THE CHAPPATHIS WITH THAT THENGAI POORANAM ALSO. 

HEAT DOSA PAN . MIX THE GHEE AND TIL OIL TOGETHER. PUT THE BOLIS IN DOSA PAN AND TOAST BOTH THE SIDES WITH GHEE AND TIL OIL. SERVE HOT. ITS DELICIOUS ONE AND PREPARED FOR THE ONAM SATHYA AND FOR THE NEW YEAR CELEBRATIONS OF TELUGU AND KANNDA PEOPLE.