Dhal holige / Paruppu Boli

Boli or Upputtu or Holige as it is called in different parts of India is one of the traditional recipes made on the festival days. In my home, we make it for Bhogi. My amma and Patti use banana leaf to make the boli. Amma and paati makes this in a different style like the one we get in the famous Venkateshwara Boli stall, Chennai. They make a thick palm size Boli with cococnut stuffing or dhal stuffing in it. I have made this in Karnataka style thin crepes. It is called as holige in Karnataka and whenever I go the Holige stall, after placing an order I keenly observe the way they make this. Sometimes I even ask some queries like what is the sheet they are using, what are the different types of stuffing, etc., Yes! you can use any stuffing of your choice to make holige. Here I have given the recipe for Dhal holige / Paruppu Boli.


For the dough

Maida / All purpose flour – 1/2 cup

Turmeric powder – 1/4

Salt – A pinch

Oil – 2 tbsp + for soaking

Water – As required

For the stuffing

Channa dhal – 1/2 cup

Jaggery – 1/2 cup

Cardamom powder – 1 tsp

Ghee – 2 tsp

Water – To cook the dhal


  • Take the maida and add in a bowl. Add turmeric powder and salt. Mix well.    


  • Add oil and mix it with the dry ingredients.

  • Then add water little by little and knead it to a elastic dough.

  • Soak the dough in the oil and leave it aside for 20 minutes.


  • Take channa dhal, wash and half cook the dhal.


  • Allow the dhal to cool down, add it in a mixie jar.

  • Add jaggery and grind them to a fine paste.

  • In a pan add this mixture and saute them well to get rid of moisture.

  • Add cardamom powder and ghee while sauting.

  • Once they are non sticky, turn off the stove and make balls out of it.

  • The stuffing for the recipe is ready.


  • You can use a banana leaf or holige sheet to make Boli/Holige.
  • Take a portion of dough and flatten it.

  • Place the stuffing on the flattened dough and close it from all the sides in the same way you make paratha.

  • Remove the extra dough and make a baal keeping it in between your hands.

  • Now you can dust it with flour and gently flatten it with your hands.
  • Later use the rolling pin to roll it out like a chappathi.

  • Heat the skillet and cook the boli/holige on both the sides with oil and ghee.

  • Serve the holige/boli with a dollop of ghee.

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