By Bornika Das
August 18, 2023
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Onam Sadya isn’t complete without payasam served on the plantain leaf and it goes best when paired with southern Kerala style boli or soft and fluffy flatbread.
1 cup yellow split gram 2 ½ cups water 1 cup sugar ¼ nutmeg 1 tbsp ghee ¾ cup all-purpose flour A pinch of turmeric powder A pinch of salt 2 tbsp sesame oil Rice powder as required Ghee as required
Wash the yellow split gram Cook them in a pressure cooker by adding two and a half cups of water Turn off the flame after 4 whistles
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Strain the cooled yellow split gram. Now grind this without adding water in the small mixer jar
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Take all-purpose flour, turmeric powder and salt in a bowl. Mix them well with your finger. Add water and mix it into a soft dough.
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Rub sesame oil in the dough and keep it aside for at least 30 mins. Meanwhile fine powder of sugar, cardamom and nutmeg.
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Transfer the yellow split gram paste and sugar powder into a pan. Cook them well.
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Add little water if the paste is too thick. Add 1 tbsp of ghee when the mixture begins to separate from the sides of the vessel. Cook them into soft mix so that it can be rolled into dough. Allow it to cool down.
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Rub some ghee on your palms and scoop out small balls from the dough.
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Roll these boli into thin flatbreads.
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Cook some boli on a hot pan and run ghee on both sides to keep them soft and fluffy.
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Enjoy with payasam.
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