SWEET BOLI | Sweet Kerala Snack

SWEET BOLI | സ്വീറ്റ് ബോളി 

Boli is a stuffed sweet paratha like dish. It is usually served with paal paayasam in sadya, popularly in southernpart of kerala.It can be served as both dessert and snack.

          

    

INGREDIENTS:

Channa dal (Kadalaparippu) – 1 cup
Wheat flour or maida – 1 cup
Rice flour – ¼ cup
Sugar – 1 cup
Gingelly oil – ¼ cup
Ghee - 2 tbsp
Cardamom powder – ¼ tsp
Turmeric Powder - A pinch

INSTRUCTIONS : 

• Mix wheat flour or maida and turmeric powder together .
• Add water to the flour and knead it with hands gently until the dough becomes soft like chappathi.
• Add gingelly oil on top of the dough and keep aside for 1 hour.
• Cook the channa dal in water in a pressure cooker for 2 whistle.
• Drain the excess water and grind it into fine paste(without water).
• Heat a pan and add channa daal paste,sugar, cardmom powder and 1 tbsp ghee in to it and mix well.
• Stir continuously and cook the mixture.
• Turn off the stove when the sugar melts and the mixture seperates from the pan and let it cool.
• Make the flour dough into small balls(poori size).
• Roll out the dough, place the daal mixture in the center and wrap it closely.
• Roll it again into round shape.
• Use rice flour to avoid stickiness.
• Heat the tawa and cook both sides of the rolled boli by smearing little ghee.
•  Serve with Paalada / semiya payasam/ paalpayasam

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APPAM / PAALAPPAM

APPAM / PAALAPPAM (അപ്പം) | Kerala's Tasty Snack 

TIME:

• Prep time: 20 min
• Cook time: 45 min

INGREDIENTS:

• Raw rice - 1 1/2 cups (any rice like sona masuri) soak in water for 4-5 hours
• Grated coconut - 3/4 cup
• Cooked rice - 2 tbsps (optional)
• Salt - 1 tsp
• Sugar - 2 tsps
• Baking soda - 1/4 tsp

INSTRUCTIONS:

• Drain the rice and grind it along with grated coconut and cooked rice in a mixer grinder. Add water little by little while grinding. You can add upto 3/4 cup of water. The ground batter need not be too smooth. When you run the batter between your fingers, it can feel a little coarse but not too coarse. Even if the batter is super smooth, its fine.
• In a stainless steel vessel, add 1/4 cup of the ground batter and 3/4 cup of water. Place it over very low flame and go on stirring constantly. It will begin to thicken, continue stirring vigourosly till it appears like a transparent thick mixture. Turn off heat and bring to room temperature.
• Add the cooled cooked batter to the remaining ground appam batter and mix well such that there are no lumps. Add 1/4 to 1/2 cup water, if necessary. This batter should not be too runny like rava dosa batter not thick like a masala dosa batter. It should be a slightly thick pouring consistency.
• Place lid and ferment this batter overnight. It will almost double in size on fermentation.
• At the time of preparation, add salt, sugar and baking soda. Mix well but do not over beat the batter.
• Heat the non-stick appam pan on medium flame for 2 mts. There is no need to add oil while preparing appams. Add 2 to 3 drops and use a tissue to grease the pan all over. Lower flame, pour a ladle full of batter or a little more than 1/4 cup of batter in the center of the pan.
• Lift the pan (off the flame of the stove) and twirl the batter in a clock wise direction so that the batter spreads out in a circular shape. Do not twirl more than twice. There will be more batter in the center than the sides, which is fine. Place back the pan on stove, cover with lid and cook on low flame. Check after two mts and if it is done, remove from pan, otherwise continue to cook with lid for a little while longer. It should cook within 2 1/2 mts to 3 mts.
• The edges will be crisp and will slowly leave the sides of the pan. Use a flat spatula to lift the appam off the pan and place on serving plate. You can cook for a while longer for browner edges but I prefer pure white appams.
• Prepare appams with the rest of the batter. There is no need to add oil for preparing appams in a non stick pan.
• Serve warm appams with vegetable or chicken stew, egg roast or sweetened coconut milk.

NOTES:

• Left over fermented batter can be refrigerated upto 2 days and not beyond that as it has coconut.
• If using toddy, add 1 cup toddy instead of water.
• If using active dry yeast instead of cooked appam batter, add 1 tsp yeast to 1/4 cup of luke warm water and 2 tsps sugar. Leave aside for 15 mts and the yeast will dissolve, froth and double in size. Add this to the ground appam batter and mix well. Place lid and let it ferment overnight in a warm place. Next add morning, add salt to the fermented batter, mix and prepare appams.
• There is no need to flip the appam to cook the other side.
• Left over batter that has been refrigerated and used on the second day can be sligthly diluted with very little water.

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POROTTA | South Indian Porotta

POROTTA | South Indian Porotta (Paratha)

TIME :

• Prep time: 60 min
• Cook time: 30 min

INGREDIENTS:

• Maida - 4 cups (plain flour or all purpose flour)
• Salt - 1 tsp
• Sugar - 1 tsp
• Oil - 1/3 cup to 1/2 cup, approx
• Water - as required

INSTRUCTIONS:

• In a bowl, add maida, salt and sugar and mix well. Slowly add water and make a soft dough. Add a tbsp of oil and mix into the dough. Cover the dough with a lid and allow to rest for at least 2 to 3 hours.
• Grease your work surface and your hands with oil and pinch dough to make smooth round tennis sized balls. Place the balls on the greased work surface and grease the balls with oil.
• Take each ball and roll it like a thick roti (approx 4"-5") in diameter using a rolling pin and place the rolled out rotis on the greased work surface. Place them each next to each other. Grease the thick rotis well. Allow to rest for 10 mts.
• Take a rolled out thick roti and spread it out thin using a rolling pin or using your palms and fingers to stretch out into a thin sheet. The key is to spread it out super thin and as large as you can. Keep smearing oil as your spread the sheet. The shape is really not important. Even if there are a couple of tears, it is completely fine.
• Now using the fingers, slowly lift up one end of the sheet and make pleats moving towards the other end.
• Once its pleated hold one end of the long strip and roll it towards the other end to create a rosette and tuck the end under the rosette. Prepare with the rest of other thick rotis and keep the rosettes greased at all times. Allow to rest for 10 mts.
• On the greased work surface, place each rosette and roll into a thick parotta, smearing oil as your roll out. Ensure the parottas are well greased.
• Heat a tawa on high flame. Once the tawa heats up, place the thick parotta on the tawa and cook on both sides till golden brown on medium high flame. Drizzle oil as your roast them on the hot tawa.
• Prepare parottas with rest of the rosettes in a similar fashion. Now take each parotta, place on the work surface and using both your hands, crush them together similar to clapping action. This helps to open up the layers of the parotta.
• Repeat this action with all the roasted parottas. Serve parotta with vegetable salna or chicken salna.

NOTES:

• At every stage, the shaped out dough - tennis sized balls/rolled out thick rotis/thin sheets/rosettes/rolled out parottas should be well greased at all times.
• Allow to rest for at least 10 mts at each stage of the parotta making process.
• Crushing the hot off the stove roasted parotta is essential step that is not to be missed.

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