Coconut Burfi

Coconut-1 cup(grated)
Brown sugar-2/3 cup
Rava/sooji-1 tbsp
Cardamom powder-1/2 tsp
Oil-2 tbsps

1.Roast coconut in a pan until it turns moist free with a tsp of oil.Set aside
2.Add brown sugar to the pan and half cup of water to the pan
3.Boil the syrup until it forms thick one string consistency
4.Add the rava,cardamom powder and coconut
5.Saute till it combines the mix to thick consistency
6.Once,it turns dry and glossy,remove from flame
7.Add the mixture to a tray or plate that is greased with oil/ghee
8.Spread the mixture evenly and intact
9.Allow it to cool down for ten minutes and make cuts with knife
10.Once it is set,remove the burfi and serve.

Pasta with OPOS

 I been trying OPOS for couple of years by now.The cooking method,recipes and ingredients has been drastically changed.I dont think people eat the same now as in past 2 decades.The rice is being replaced by millets,white sugar by brown sugar and maida with whole wheat flour.The method has become more easy these days.In beginning of 2000 to 2015 ,I have spent most of sauting and stiring in the kitchen.Adding ingredients one by one to saute and spending lot of time in kitchen which became unnecessary now.A couple of years ago i couldnt stand for long time.I tried OPOS method for basic cooking like sambar,beans poriyal and kootu.Most of the recipes were blissful without much sauting.All you need to do chop the vegetables and layer the ingredients in the cooker.Sometimes,in one whistle one wholesome meal will be ready in forty minutes.This pasta recipe is my recent try which turned out like magic dish. If this dish didnt work ,dont blame the recipe.Blame the science and keep altering the ingredients and its measurement.Keep trying OPOS with other recipes.

Pasta-1 cup
onion,chopped-1/4 cup
Mushroom/any veggies,chopped-1/2 cup
Italian seasoning-1/4 tsp
Chilly flakes-1/4 tsp
Milk/Water-1 cup
Cheese-2-3 tbsps
Capsicum,thinly sliced-1/4 cup 
Salt to taste
Oil/Butter-2 tsps

1.Soak the pasta in water as fully immersed for 30 minutes.
2.Take a 2 litre pressure cooker ,layer/pour oil/butter,chopped onion,mushroom, 
seasoning and the milk
3.Close the lid and on the flame.
4.Allow it to cook for 2 whistles and then off the flame.
5.Once the steam settles ,when the cooker is still hot ,add the salt and red chillies. Stir .Add the capsicum and cheese on top.Close the lid and let it sit for 5 minutes.

Add the chilly flakes and salt only at the end as it may curdle the milk.Adjust the liquid according to the thickness of the pasta.Macaroni works best with this recipe.Rest of the pasta,use extra liquid as needed.

Kadamba sadam / கதம்ப சாதம்

Kadamba sadam
Sesame oil-2 tsps
Mustard seeds-1 tsp
Red chillies-3
Cumin-1/2 tsp
Green chillies,slit-1
Curry leaves-5-6 nos
Channa(soaked)-2 tbsps
Karamani(soaked)-2 tbsps
Mixed vegetables-1 cup
Cooked Rice-2 cups
Toor dal,cooked-1 cup
Tamarind water-1 cup
Hing-1 tsp
Ghee-1 tsp
salt to taste

To make powder
Fenugreek-1/2 tsp
Pepper-1+1/2 tsp
Coriander seeds-1+1/2 tsp
Bengalgram dal-1 tsp
Urad dal-1 tsp
Red chillies-10

1.Dry roast all the ingredients from fenugreek,pepper,coriander seeds,bengalgram dal,urad dal and red chillies and make fine powder.
2.Heat sesame oil in the pan,add the mustard to splutter,cumin and then red chillies
3.Add green chillies,curry leaves and keep sauting them one by one.
4.Add the vegetables and legumes to the pan
5.Dilute gooseberry size of tamarind in one cup of water and another cup of water if needed
6.Close the lid and cook for 5-6 minutes.
7.Add the masala powder and stir well.
8.Add the cooked dal ,rice ,salt to the pan and stir well.
9.Sprinkle the hing and ghee.serve hot
கதம்ப சாதம் 
தேவையான பொருட்கள்

நல்லெண்ணெய்   -2 tsps

கடுகு வ -1 தேக்கரண்டி

சிவப்பு மிளகாய் -3

சீரகம்  -1 / 2 டீஸ்பூன்

பச்சை மிளகாய், பிளவு -1

கறிவேப்பிலை - 5-6 இலைகள்

சன்னா (ஊறவைத்து) -2 கரண்டி

காரா மணி (ஊறவைத்து ) -2 கரண்டி

கலப்பு காய்கறிகள் - 1 கப்

சமைத்த அரிசி -2 கப்

சர்க்கரை பருப்பு - 1 கப்

புளி  தண்ணீர் -1 கப்

பெருங்காயம் -1 தேக்கரண்டி

நெய் -1 தேக்கரண்டி

உப்பு ருசிக்க

பொடி  செய்ய

வெந்தயம்-1/2 தேக்கரண்டி

மிளகு -1 + 1/2 தேக்கரண்டி

கொத்தமல்லி விதை -1 + 1/2 தேக்கரண்டி

கடலை பருப்பு -1 தேக்கரண்டி

உளுத்தம் பருப்பு -1 தேக்கரண்டி

சிவப்பு மிளகாய் -10


வெந்தயம் , மிளகு, கொத்தமல்லி விதை, கடலை பருப்பு , உளுத்தம் பருப்பு ,சிவப்பு மிளகாய்,  ஆகியவற்றை வெறும் வாணலியில்  இளம் சிவப்பாக வறுக்கவும் .

அடுப்பில் கடாயி வைத்து  நல்லெண்ணெய்   ஊற்றி   கடுகு, சீரகம் மற்றும் சிவப்பு மிளகாய்  சேர்க்கவும்.

கடுகு வெடித்ததும் பச்சை மிளகாய், பச்சை மிளகாய், கறிவேப்பிலை இலை சேர்த்து வதக்கவும்.

கடாயில் காய்கறிகளையும், பருப்பு வகைகளையும் சேர்க்கவும்.

ஓரு கப் தண்ணீரில் புளித்தண்ணி  தேவைப்பட்டால்,  மேலும் ஒரு கப் தண்ணீர், பருப்பு சேர்த்து கொதிக்க விடவும் .

உப்பு மற்றும் மஞ்சள் தூள் சேர்க்கவும்

மூடி மறைக்கவும் மற்றும் 5-6 நிமிடங்களுக்கு சமைக்கவும்.

அரைத்து வைத்துள்ள மசாலா தூள் சேர்த்து நன்கு கலக்கவும்.

சமைத்த அரிசி,  உப்பு சேர்த்து நன்கு கிளறவும் .

சிறிது பெருங்காயம் மற்றும் நெய் சேர்த்து பரிமாறவும்

Lemon rice

Lemon rice


Mustard seeds-1 tsp
Urad dal-1 tsp
Hing-a pinch
Red chillies-2 ,broken
Curry leaves-a few
Sesame oil-1 tsp
Groundnut,roasted-1 tbsp
Turmeric powder-1/4 tsp
Rice-1 cup
Salt to taste


1.Heat a pan,add oil,mustard seeds allow it to spatter
2.Add urad dal,red chillies,curry leaves and saute them one by one
3.Add hing,turmeric powder ,groundnut and salt lowering the flame to minimum
4.Add the rice and mix it altogether
5.Switch off the flame,then squeeze some lemon juice and mix well

Lemongrass fried rice

The usual fried rice can be twisted with one of the most fragrant herb,lemongrass. While using lemongrass,always use the fresh ones and use the inner most stack for the enhanced flavor.The lemongrass gives mild flowery smell to the rice while cooking them.It can be made directly in electric rice cooker.

Rice-2 cups
Bell peppers,chopped-1 cup
Onion/celery,chopped-3 tsps
Lemongrass stick-1
Soya sauce-1 tsp
Fish sauce/chilli garlic sauce-2 tsps
Coconut milk-1 cup
Salt to taste
Cooking oil-1 tsp
Ginger ,chopped-1/2 tsp
Garlic-1/2 tsp

1.Add oil to the cooking pan,saute onion,ginger and garlic
2.Add the bell pepper ,coconut milk and all the sauces
3.Mix thoroughly and add the washed rice
4.Slit the lemongrass in half way to the center of the stick
5.Add the lemongrass and one and half cup of water
6.Add the dash of salt and pepper and close the lid
7.Cook in medium heat until the rice is well cooked.

Chilli Soya

Soya chunks-2 cups
Cornflour-3 tsps
Soya sauce-2 tbsps
Tomato sauce-1 tbsp
Chilli sauce-3 tbsps
Ginger garlic paste-1 tsp
Chilli powder-1 tsp
Green chillies,slited-5
Onion and bell pepper-a few,if needed
Salt and pepper to taste
Oil to shallow fry

1.Soak the soya chunks in hot water for 15-20 minutes
2.Squeeze out the excess water from soya 
3.Add corn flour,chilli powder and salt to soya chunks ,toss them well to coat evenly
4.Shallow fry the soya chunks in a pan until its well cooked 
5.Heat pan add oil ,ginger garlic paste,onion,green chillies
and saute for a minute
6.Add the soya chunks and the sauces and toss them well

Parsley Garlic bread

Butter-1/4 cup
Garlic-7-8 cloves
Parsley-1 bunch
Any cheese-1 cup,grated
Salt and pepper to taste

1.Cut the Baguette into two halves.
2.Grind cloves,parsley,salt and pepper into fine paste
3.Apply the butter in both halves of the bread
4.Apply the parsley paste on top
5.Spread the grated cheese on top of the bread.
6.Bake them in a preheated oven 450 *F temp for 15 minutes
7.Allow it to cool down a bit and then slices them into stripes
Serve with tomato sauce.

Brinjal thokku

Recipe inspired from samayal samayal-Chef venkatesh bhaat
Mysore Rasam powder
Mangalore Bedigai chilly-100gms
Coriander seeds-75gms
Fenugreek seeds-25 gms
Cumin-25 gms
Curry leaves-2 stems
Sesame oil-2 tsp

1.Heat a pan,add oil and fry the ingredients one by one for 5-6 minutes(for each) in medium flame
2.Filter oil from the ingredients and reuse it to next ingredients
3.Grind all the roasted ingredients to fine powder
4.The recipes needs aroung 2 tbsps of coriander seeds,3/4 tsp of methi seeds,3/4 tsp of cumin and 5 bedigai chillies roughly.

Onion-250 gms,chopped
Brinjal-250 gms,chopped
Sesame oil-half cup
Turmeric powder-1/2 tsp
Tamarind water-1/2 cup
Hing-1/2 tsp
Jaggery-1 tbsp
Kashmiri chilli powder-1 tsp
Corinder leaves-handful to garnish
Mysore rasam powder-6 tsp
Ghee-1 tsp
Salt to taste

1.Heat pan,add 6-7 tsp of sesame oil,season with mustard seeds
2.Add chopped onion and fry 10-12 minutes until dark brown in color
3.Add kathirikai to the pan,add turmeric powder and fry 5-6 minutes,otherwise it will disintegrate
4.Add water and cook brinjal in closed minutes for another 2-3 minutes
5.Then add half cup tamarind water,salt,jaggery and chilli powder and stir them
6.Add 6 tsp of Mysore Rasam powder,Hing and 3 tsp of sesame oil,and cook for another 5-6 minutes
7.Garnish with coriandar leaves and a tsp of ghee.
Check this glimpse video for brinjal thokku

Orange Almond Cake (Gluten free)

Butter-100gms,at room temperature
Demerara sugar-1/2 cup
Ground almonds-125 gms
Fine semolina-1/2 cup
Baking powder-1/2 tsp
Salt-a pinch
Finely grated zest of orange-1 tsp
Juice of 1 orange

To make syrup
1/2 cup of caster sugar
2 tbsps of honey
6 tbsps of water
juice of 1 lemon(optional)
1/2 tsp of fennel seeds
1 tsp of finely chopped rosemary
1 orange ,thinly sliced

1.Preheat the oven to 160*C
2.Beat the butter and sugar in electric mixer for 5 minutes.
3.Beat in the eggs ,one at a time
4.Combine,almonds,semolina,baking powder,salt and orange zest
5.Gently mix into the egg mixture with orange juice
6.Tip into the greased 20cm sqaure baking tray.Bake for 30 minutes until golden and firm and a skewer inserted into the centre comes out clean.
7.Cool the cake.
To make syrup
1.Mix all the ingredients in a pan except orange slices,boil it until it startes bubbling.
2.Reduce the flame to low,add the orange slices.Cook another 3 minutes.Switch off the flame and leave it aside.
3.Add the syrup while the cake is cold and leave it for 3-4 hours before serving.

Nan khatai

Nan khatai was light and crispy.The recipe yields 20 to 24 cookies.

Recipe credit:Manjula's kitchen
All purpose flour-1/3 cup
Rava/sooji-1/3 cup
Besan flour-1/2cup
Butter-1/2 cup
Sugar-2/3 cup
Baking soda-1/3 tsp
Cardamom powder-1/2 tsp
Pistachios/Almonds-a few,sliced


1.Preheat the oven for 375*F 
2.Mix all the dry ingredients in a bowl from all purpose flour,rava,besan,baking soda and cardamom powder
3.Cream the butter(at room temperature) with whisk or beater to light texture.
4.Add sugar to the butter and continue to beat until sugar mixes well the butter
5.Add the dry ingredients little by little to make soft dough out of it
6.Roll the dough into 20-24 balls in equal size
7.Take the baking tray ,gently apply the butter or oil .
8.Press the dough balls into 3/4 thickness to flatten it slightly,press the almonds /pistachios in the center
9.Place them in baking tray and bake them for 15-18 minutes
10.Keep eye on nan khatai after 15 minutes ,if its brown around the corner.its ready to serve
11.The nan khati bakes twice in size ,so make sure leave enough space between them

Soft Mysorepak

Besan flour-1 cup
Ghee-3/4 cup+1/4 cup
Sugar-1 cup
Water-1/2 cup
Cardamom powder-1/2 tsp

1. Dry roast the besan flour in low flame for 10-12 minutes
2. Transfer the besan into a bowl
3.Warm 3/4 cup of ghee and mix with besan flour without forming lumps
4.Heat pan ,add sugar and water.Boil it until one string consistency
5.Add besan mixture to the sugar syrup and also cardamom powder
6.In low flame,stir the besan mixture continuously and adding leftover 1/4 cup of ghee in teaspoon with regular intervals
7.The mixture comes along with the ladle and doesnt stick to the pan within 10 minutes
8.Grease a tray with ghee,add the mixture to the tray and spread it evenly
9.When it turns slightly warm,cut the mysorepak in desired shapes

Bread Jamun - Shop Online for Indian Sweets

This is the website which does carry fresh indian traditional sweets and snacks in their store.To shop online, check  The shipping is free for diwali festive season.They have wide range of products from Grand Sweets and Snacks, Shri Krishna Sweets , Adyar Ananda bhavan and Shri mithai.

White/Brown Bread-8 slices
Milk-1/4 cup
Sugar-1 cup/100 gms
Cardamom powder-1/4 tsp
Star anise-1
Water -2 cups
Oil to deep fry

1.Cut the edges of the bread and cut into small slices
2.Grind the slices into coarse powder
3.Add milk little by little to make into soft dough
4.Roll the dough into small balls or shape them into cylindrical.
5.Deep fry the jamuns in low flame until it turns brown in color.
6.To make sugar syrup,boil water ,sugar and star anise in a pan for 10-12 minutes
7.Add cardamom powder to the syrup,boil until it starts bubbling from bottom(one string consistency).To check the one string consistency,press syrup between two fingers.A soft string forms if it is ready.
8.Add the jamuns to the syrup,boil it for 2-3 minutes without closing the pan.
Bread jamun is ready to serve.

Dal Bhaati Churma

To prepare dal

Channa dal-1/2 cup
Whole moong dal-1 cup
Cumin-1/2 tsp
Green chillies-2,slit
Turmeric powder-1/2 tsp
Chilli powder-1/2 tsp
Hing-1/2 tsp
Onion-1/4 cup,chopped
Amchur powder-1/2 tsp
Oil/Ghee-1 tsp
Salt to taste
1.Wash and Soak both the dals for one hour
2.Cook the dal in pan or pressure cooker with 2 cups of water,until well mashed

Grilled Mushrooms and Vegetables

This is my family's favorite dish.I made 2-3 times by now.First time,I made only with mushrooms and later with vegetables.The very simple ingredients make the dish very delicious.I bought the poultry blend ,so it had both the herbs of thyme and rosemary.

All in One-Anjarapetti Cooking Basics 1

The most used south indian spices,From Right to Left,Dry Red Chillies(Kaayintha Mulakai),Cumin(Siragam),Mustard(Kaduku),Fennel(Vendayam),Pepper(Melaku),Jeera (Jeeragam) and in center is Broken Urad dal(Ulutham paruppu)

All these seeds gives added flavour to indian food,when it is fried in oil or grained with other ingredients.

No Indian kitchen is left without this multiple-storage spice kit

I love north indian dishes as much as south indian.....When i was in school ,i learnt to make butter paneer masala...I do it in authentic way and its yummy to have with rotis.I love their dahi poori chat and aloo paratha...yumm...

Eggless Banana Bread

          Happy woman's day! How come this year is being more special with so many messages like never before.But still I could only think of all my best friends who gone through-ed a lot ,who happened to be bold,gorgeous and much better than me.I am sure i am truly inspired by them.I should thank all my close friends for being so nice to me.Woman has a great strength in multi tasking,creativity,loving and what not!. I wish every woman is safe and peaceful in this world as the forwards speaks so.

The bread recipe is almost vegan,since there is no egg or milk products.

All purpose flour-1+1/2 cup
Baking powder-1 tsp
Baking soda-1/2 tsp
Oil/melted butter-2/3 cup
Banana-2(long size)
Regular Sugar or Brown sugar  -1/2 cup
Vanilla essence-1 tsp

1.Sieve the flour,baking powder and baking soda for couple of times.
2.Smash the bananas ,oil/butter,mix with sugar and vanilla essence.
3.Incorporate the flour and wet mix slowly and add the chopped walnuts.
4.Grease the bread pan with oil and dust  with flour.Pour the batter into it.
5.Bake them in a preheated oven at 300*F/170*C for 30-35 minutes.

Paneer Kofta Curry

I make this curry quit often for last two years.If anything is worthy , I like spending my entire day in kitchen.I am bit slow in progress,but absolutely worth the end results.The kofta curry is long process ,we have to saute,cool it down to grind and again cook it.Its not everyday cooking recipe to try. I tried many recipes that turned mediocre in taste even though with lots of ingredients.But this one is good enough to share it.

For Kofta
Paneer-1+1/2 cup,grated
Boiled Potato-1/2 cup,smashed
Green chillies-1/2 tsp,sliced
Ginger-1/2 tsp,chopped
Coriander powder-1/2 tsp
Salt ,Corainder leaves to taste
Cashewnuts-1/2 cup
Cornflour-2 tsp
Oil to fry the koftas

For Curry
Cashew-3 tbsps,soaked
Oil-2 tbsps
Red chilli powder-1/2 tsp
Coriander powder-1/2 tsp
Garam masala-1/2 tsp
Cumin powder-1/2 tsp
Sugar-1 tsp
Green chilly-1
Fresh cream-1/4 cup


1.Mix all the ingredients for kofta and make them into balls.

2.Use appe pan,add some oil and fry all the koftas until it turns brown on all sides
Or just deep fry them.

3.For Curry,add the oil into the pan and saute onions for couple of minutes.
4.Allow it to cool and grind it with tomato,green chilly and cashews to a fine paste.
5.Add the paste back to the pan,cook it back with closed lid for ten minutes(it splashes).
6.Add remaining ingredients of salt,red chilli powder,garam masala and cumin powder.
7.Add some water to loosen the curry.
8.Add the koftas and cook it for a minute and off the heat.
9.Add the cream at the end and serve hot.

Mint Paratha

Atta/Wheat flour-1 cup
Green chillies-1-2
Cumin-1 tsp
Ginger-1" inch
Salt to taste
Water -as needed
Oil as needed


1.To make mint paste,Grind Green chillies,mint,cumin and water.
2.Mix the atta/wheat flour,salt and mint paste
3.Add little water and make a soft dough
4.Knead the dough for five to seven minutes and rest it for 15 minutes 
5.Roll the dough into thin roti/chappathi with dusting some flour
6.Cook in hot tawa /iron griddle both the sides 
7.Apply oil or ghee as serve hot

Omapodi /Sev

The best reason to avoid buying snacks from outside is making it at home.Why there is need to fetch the silly snack packets ,if it is homemade and healthy.But many people are fond of buying it than making it at home.May be kids are resisting to eat them or those variety of available snacks are magically more convenient.At least we have to make these once in a while to get ride of those snacks.

Besan flour-1 cup
Rice flour-1/2 cup
Hing-1/2 tsp
Ajwain/Omam-1 tsp
Red chilli powder-1 tsp
Turmeric powder-1/2 tsp
Salt-1/2 tsp
Curry leaves-9-10

1.Dry Roast omam/ajwain for 2-3 minutes in a hot pan
2.Add it to mixer along with hing,red chilli and turmeric powder
3.Grind them into fine powder
4.To make a soft dough,add besan and rice flour to a bowl,add the powder,salt and turmeric powder
5.Add water and make a soft dough
6.Heat 3/4 cup of oil for medium hot
7.Add the dough to sevai nazhi or murukku press with same hole which is used for idiyappam
8.When the oil is hot enough,press the sev in circular manner until it fills the oil space 
9.Turn the sev/omapodi and fry other side.Remove it from oil when sizzling stops
10.Fry curry leaves directly in oil and add it to omapodi
11.While serving ,crush the circular omapodi and curry leaves.So it will be very flavorful.

1.Make sure omam/ajwain is finely powdered,otherwise the dough will be blocked while pressing it.
2.Instead of besan flour ,you can also use chickpea flour 
3.Another way of using ajwain worked better for omapodi.Soak ajwain in water for overnight ,grind and strain the water.Use the water to make the dough.It also gives more strong flavor 

Flatbread Pizza(No yeast recipe)


    Baking something new once in a while always been regular in my kitchen .Pizzas and cakes are never a miss when it comes to birthday party.So those are the days when we have so much to do, we always look out for instant fix.I liked the pizzas made in wooden oven.The people waiting after an order could see how thinly the base is made and the long ladle(peel blade) that sends the pizza inside the hot oven.It hardly takes 5-7 minutes to bake.I tried similar one and saved in my draft last year.

The flatbread pizzas can be made with pre-made naan or any flatbreads and also without any sauces.The vegetables are previously saute'd.The cheese is used over the sauce and the vegetables comes over all the toppings.So the vegetables stays crunchy and holds the right flavor.

Recipe Link:Robert Irvine's Flatbread Pizzetta

For Dough
All purpose flour-2 cups
Minced Garlic-1 tbsp
Italian Seasoning-1 tsp
Salt-1 tsp
Water-1/4 cup
Tomato Sauce
Cheese of your choice
Vegetables of your choice
Olive oil -2 tsps
Red chilli flakes as needed


To make the dough, mix garlic,flour,italian seasoning and salt in a bowl.Add water in center and gently make the dough.Cover the dough with wrapper and rest it for 30 minutes.
Roll the dough into thin sheets(1/8th inch) thickness ,mostly in shape of oval or circle.
Place them in a baking tray.

Heat a pan, add the olive oil ,saute sliced onions,capsicum and mushrooms for a minute.

Spread the tomato sauce on top with a spoon

Spread the shredded cheese and then sauted vegetables

Top it with arugula ,red chilli flakes, jalapeno and sliced olives 
Bake them at 400*F in a preheated oven , for 7-8 minutes.

The topping starts with sauce,cheese,sauted vegetables and pickled vegetables.
If you need more crusty pizza, you can increase the temperature and the time.
If the dough rolled  into a base goes thick,the base will be uncooked.
So make sure it has to be as thin as possible.


Paruppu boli

Paruppu Boli/Puran Poli is made at home during sankranti and bogi festival.Boggi is the festival celebrated for lord Indra who is the creator of clouds and rains.The rice,turmeric and sugarcane is harvested fresh during this time.I remember my native place thanjavur is well known for it.While the big kolam is drawn in front of the house with a pumpkin flower enlightens the art.There will be a wood fire to burn old things of the house from clothes,dried leaves and disposals.They paint the house and make the place very clean and eco friendly. I really enjoyed my  childhood hopping on the fresh rice, mounted in corner of my house with my cousin.The pathayam (Rice Storage trunk) where they store rice or grains will have a palm size wooden slab that pops out the grains.During pongal,it will be stored with paddy as excess harvesting for the season.

Boli is widely available in sweet shops as freshy as made in many varieties.It needs lot of effort to do from scratch.I learnt well only after many trials.Here is the detailed method in my way.

Maida-2 cups
Channa dal-2 cups
Jaggery-2 cups
Cardomon powder-1 tsp
Yellow/Orange color powder -1/2 tsp
Oil/Ghee-1 cup
Salt-1/2 tsp

1.Add Flour,salt ,food color and water to a bowl 
2.Mix all the ingredients to make a soft dough
3.Pour 1/2 cup of oil and knead the dough for 5 to 10 minutes
4.Apply oil on the dough and rest it until its needed

5.Soak the channa dal  in water for one hour
6.Drain the water and cook dal with one cup of water well in a pan or pressure cooker 
7.Meanwhile melt the jaggery and one cup of water in a pan to thick syrup
8.Add the cardamon powder to it and set it aside
9.Grind the dal to fine powder and add it to the jaggery syrup
10.Pour them in an non stick pan, start stirring the dal and jaggery mix until it is well combined or thickened.
11.Allow it to cool and make them into round balls

12.Take a small ball of maida dough and start rolling into small roti with rolling pin
13.Keep the stuffing/poranam in centre and seal the edges to form a ball
14.Press the dough gently and roll into thin bolis with dusting some flour on both sides

15.Heat a flat pan, cook the bolis in medium flame on both sides
16.Once it is cooked it leaves some brown spots on top.
17.Apply oil or ghee on both sides and serve.

1.Drain the water from cooked dal completely.If needed ,pat dry the dal in tissue paper
2.If the poranam is sticky,it will not spready evenly
3.To make it easier,the poranam can be made previously and boli can be rolled on the next day.