Beetroot Boli

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Ingredients

Bengal gram- 1 1/2 cups
Sugar -1 1/2 cups
Grated beetroot- 2 medium
All purpose flour - 1 1/2 cups
Pinch of salt+ 1 tsp sugar
Gingerly oil 1/3 cup
Nutmeg powder 1/3 tsp
Cardamon powder - a pinch
Rice flour- 3 tsp
Ghee- 2 tbs

Method

Cook Bengal gram ( kadala parippu) till it is soft and drain off the excess water.
Grate beetroot and keep aside. In a heavy bottom pan heat ghee and add the grated beetroot and fry till the raw flavor disappears and the beetroot is cooked. Add the cooked kadala parippu and sugar. When the sugar melt and is completely absorbed into the gram add in nutmeg and cardamon powder and stir in continuously till the mixture leaves the edges of the pan. Allow it to cool and grind it finely without lumps using a mixer.

Mix all purpose flour, a pinch of salt and one tsp of sugar and knead it into a dough, just like for chapathi. Flatten it in the bottom of the bowl and pour in 1/3 cup of gingerly oil on top ( like soaking it) and allow it to remain so for thirty minutes.
Roll the gram and sugar mixture into small balls. Now take small balls of flour in your hand and press it with your hand itself to make small puris. It will stretch very easily and place the gram ball it the center and seal the edges. Take rice flour for spreading on the board. Roll into round using a rolling pin. Grill it in hot tava. Turn it from one side to the other very quickly and if you like you may add a bit of ghee on the top. Serve it with pal payasam or semiya payasam.

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