Tuesday, April 13, 2010

Uppittu (Boli)


To make dough(group I)
  • Maida flour/All purpose - 1 cup
  • Sugar - 1 1/4 tsp
  • Salt - 1/8 tsp
  • Ghee/ Oil - 1/4 cup
  • Water - 1/2 cup

For the stuffing (group II)
  • Sesame seeds - 1/2 tsp
  • Coconut - 1/2 cup
  • Sugar- 1/4 cup
  • Mix all the group I ingredients to make a smooth dough. 
  • Let the dough  sit for atleast 1 hour. 
  • Dry roast all the group II ingredients one by one in the same order for the stuffing.
  • Roast the coconut well till it .
  • Allow it to cool & use it for stuffing.
  • Use polythene sheets or banana leaves to make bolis. 
  • Spread little oil or ghee on the sheets. 
  • Moist your fingers with little ghee. 
  • Make balls out of the dough & keep aside.
  • Now take a ball & flatten it into a small circle and place the filling on the centre.
  • Work with one boli at a time. 
  • Fold the edges to cover it.
  • Press it gently to flatten it.  
  • Make sure the filling should not come out.
  • Make it thick or thin as per your taste.
  • Heat the pan with little oil on medium flame.
  • Place the boli & drizzle some oil on the top.
  • Turn the boil & cook both the sizes till it becomes golden brown in color.

Filling Variation
  • Chana dal - 1/2 cup
  • Powdered jaggery - 1/4 cup or adjust
  • Grated coconut - 2 tbsp 
  • Cardamom powder - 1/4 tsp
  • Ghee - 1 tbsp

  • Cook the dal till soft & half broken.
  • Drain the excess water & mash the dal by adding jaggery.
  • Heat the pan with ghee.
  • Add the dal mixture & saute well till it turns dry.
  • It should become thick enough to make balls.
  • Finally mix grated coconut with the dal & remove from heat.
  • Allow it to cool & use it for stuffing.

Tips for the recipe - The longer the dough rests, softer the bolis.You can allow the dough to rest even for 5 to 6 hours. You can always adjust the quantity of oil or ghee mentioned in the recipe. But if you add more oil or ghee, then the boli tastes good.

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