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|Alternative names||Vedmi, Holige, Obbattu, poli, puranachi poli, god poli|
|Place of origin||India|
|Region or state||All of Maharashtra, Gujarat, Goa, Karnataka, Andhra Pradesh, Kerala, Telangana northern parts of Tamil Nadu|
|Serving temperature||Hot (with milk or ghee)|
|Main ingredients||Wheat, sugar, yellow gram|
|Cookbook: Holige ಹೋಳಿಗೆ Media: Holige ಹೋಳಿಗೆ|
The method of preparation varies from place to place. Sometimes grated coconut is added in Konkan. Coconut palm jaggery may be used. Similarly a mix or sugar and jaggery can be used as a sweetening agent. Normally nutmeg is used as a flavoring along the coast which is replaced by cardamom or sometimes both elsewhere.
Methods of rolling the stuffed dough also differ. It can be rolled using rice flour which makes the rolling very convenient. In some recipes flour is not used at all; oil or ghee is used to roll it into a flatbread instead. The rolled bread can be roasted with or without any ghee or oil, which sometimes is smeared after its completely cooked. In some places all-purpose flour dough is used after adding a pinch of turmeric which gives it a traditional yellow color.
Boli in Tamil Nadu is a golden yellow sweet pancake from South India. It is eaten during a traditional Sadhya along with Payasam. Several varieties of boli are prepared including thenga (coconut) boli and sharkara (brown sugar). Boli is especially famous in the southernmost districts of Tamil Nadu and Kerala, India.
Boli is eaten mostly after lunch or as an evening snack. Boli looks like a flattened chapathi and is golden yellow in colour. It is popularly sold in trains by the hawkers. "Kadambur boli" is a famous, and it is available in coconut and brown sugar flavors.
Varieties of Boli are available throughout the deccan states.
- 300 g channa dal or split yellow gram
- 300 g jaggery or sugar
- 1 tsp cardamom powder, nutmeg powder
- 150 g plain flour
- Warm water
Sometimes toor dal is used in Gujarat. Toor Dal or togari bele is commonly used in the state of Karnataka and Tamil Nadu as well. In Andhra pradesh (bobbatlu or bakshalu) and other places, even moong dal or Chana dal is used, even a mix of lentils is used in some recipes.
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