Coconut Boli
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For Filling:
- Grate the coconut and fry it slightly.
- Allow it to cool.
- Mix sugar, cardamom powder, a teaspoon of ghee to fried coconut.
- Make into balls and keep aside.
For Boli:
- In a broad bowl combine maida and four teaspoons of Idhayam Sesame Oil.
- Add water little by little and knead it to a flexible dough and knead well.
- Cover the dough with a muslin cloth and let it aside for three hours.
- Take the dough and make into balls.
- Grease the plantain leaf with Idhayam Sesame Oil.
- Place the dough and pat it to a thin sheet.
- Place the filling at the centre and cover with the dough from all the sides.
- Roll gently into circles.
- Heat a dosa pan.
- Place the boli on the pan.
- Drizzle ghee to the edges of the boli.
- When it becomes slightly brown. Flip over and cook till golden brown.
- Cook in a medium flame.
- Remove from fire and serve hot.
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