Thursday, July 21, 2016

Sakkaravalli kilangu Boli / Sweet Potato Boli

The twist in the dish is the addition of Sweet Potato into the sweet jaggery stuffing.

 Ingredients Required :

Sweet Potato - 3 medium sized
Refined Flour/
Wheat Flour  - 1 cup
Oil                 - Half Cup
Jaggery         - 1 cup
Coconut        - Half cup
Elachi Powder- 1/2 tsp

  1. Wash the sweet potatoes thoroughly to evade off the mud.
  2. Steam them the same way you steam the idlis. Until the sweet potatoes get soft and tender.
  3. Once they get warmed up, peel off the skin and mash them well.

  1. Grate the Jaggery and coconut.
  2. In a nonstick pan, add the jaggery and pour in enough water to help the jaggery to get immersed.
  3. When the jaggery starts melting and proceeds to thicken, add the grated coconut and elachi powder.
  4. Add the smashed sweet potato and keep mixing. This is called Poornam.

  1. Check the consistency to be non sticky on the pan. Off the stove.
  2. Meantime, prepare a medium soft and sticky dough using the flour and water.
  3. Allow the dough to rest for atleast an hour.
  1. Make balls out of the dough. Pinch in a big hole, and try placing the poornam mixture. Bring the sides of the dough to the top and pinch it to close tight. Tap them on a knead surface, and start rolling them or keep patting them using your palm, until they get slim enough to get toasted.

  1. Heat a non stick tawa, place the spread, add in enough ghee to toast them.

Enjoy while they are hot !!!

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