COCONUT OBITTU(BOLI FILLING)

Cococnut grated - 1 cup
Powdered Sugar- 1/4 to 1/2 cup depending on taste(u can use a combi of refined sugar & vellam for better taste)
cardamom pwd
ellu(tiL)- 1/4 cup (roasted till golden & roughly crushed)
gooseberry sized) achu vellam or urundai vellam crushed

In a heavy bottom pan roast the coconut on low flame along with the berry sized vellam until the coconut becomes flavourful. Don't let the coconut change color.
Grind the coconut roughly. don't make it into a smooth paste. Do not add water for grinding.
Add the sugar to the coconut & grind it for another few secs...say 5 secs or so.
transfer to another vessel & add in the cardamom & til. mix well.
Make small balls & use as a filling to make boli.

Boli cover:
Add water,lil salt(optional) to maida & mix. Add gingelly oil liberally to form a smooth dough. The dough should be loose(ie easily stretchable) but shouldn't stick.like parotta dough.

Take a small ball of the dough. flatten a bit & place the filling. Cover with the dough & flatten(use ur hands for flattening) on an oiled banana leaf or plastic cover.

transfer the boil n to a heated tava & cook on medium flame until golden. Add more oil if req but usually the oil in the dough would do.